Dairy-Free Chipotle Sauce

I’ve got a two-part recipe to share with you guys in preparation for Cinco de Mayo next week. Today we’ve got this incredible dairy-free chipotle sauce (seriously it’s delicious) and on Tuesday we’ve got tacos using this vegan aioli wonder. I typically never line up my blog’s content with calendar holidays because I’m a disorganized hot mess so let’s just all take a moment to appreciate the seasonality and relevancy of today’s post. *pats self on back*

Tacos, burritos, nachos–all perfect matches for this vegan chipotle aioli sauce. But it also makes for an unreal dip for French fries or home-made potato wedges. And if you’re looking to assemble a Buddha bowl with a flavour kick, try drizzling it over your favourite roasted veggies and grains. Clearly there are tons of uses, and it’ll keep well in the refrigerator all week. If your meal prepping this weekend, add this recipe to your list!

Dairy-Free Chipotle Sauce

Yield: roughly 1

Ingredients

• 3 chipotle peppers in adobo sauce

• 1 tsp of the adobo sauce

• 2/3 c raw cashews, soaked

• 1/2 c unsweetened almond milk

• 2 tbsp lime juice (juice from about 2 limes)

• 1/4 tsp salt

• 1/2 tsp chili powder

• 2 tbsp avocado oil (optional--increases the creamy texture)

Instructions

1. Cover the cashews in filtered water in an airtight container and soak overnight. If you're in a pinch for time, cover with boiling water and let soak (uncovered) for an hour. Drain and pat dry.

2. Combine all ingredients in a food processor or quality blender until smooth, scraping downsides as necessary. If too thick, add a little more almond milk.

3. Store leftover sauce in an airtight container in the refrigerator for a week.

Flavourful sauces and the right seasoning combinations can completely transform a meal. I’m by no stretch of the imagination a trained cook, but over the years I’ve come to realize that. I mentioned The Flavour Bible in a past My Favourite Things post (I have the Vegetarian version), and it’s been so helpful in creating sauces (like this dairy-free chipotle sauce!) and spice combos that actually work with the ingredients I have. It’s seriously become my holy grail in the kitchen. Highly recommend it to any other aspiring home chefs.

Stay tuned for Tuesday’s taco recipe! It was a huge hit in my apartment–granted that’s comprised of two people, but Joe is ridiculously picky, so he carries a lot of weight. That’s what I tell myself anyway …

Looking for more sauces recipes? Check out our favourite sandwich recipes here

Dairy-Free Chipotle Sauce

Yield : roughly 1 c

Ingredients

• 3 chipotle peppers in adobo sauce

• 1 tsp of the adobo sauce

• 2/3 c raw cashews, soaked

• 1/2 c unsweetened almond milk

• 2 tbsp lime juice (juice from about 2 limes)

• 1/4 tsp salt

• 1/2 tsp chili powder

• 2 tbsp avocado oil (optional--increases the creamy texture)

Instructions

1. Cover the cashews in filtered water in an airtight container and soak overnight. If you're in a pinch for time, cover with boiling water and let soak (uncovered) for an hour. Drain and pat dry.

2. Combine all ingredients in a food processor or quality blender until smooth, scraping down sides as necessary. If too thick, add a little more almond milk.

3. Store leftover sauce in an airtight container in the refrigerator for a week.