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    Home » Recipes » Condiments & Dips

    Creamy Vegan Chipotle Sauce

    April 30, 2013 • Updated: September 17, 2022 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Bowl of creamy sauce in a glass bowl, resting in front of an antique tea kettle.

    This creamy vegan chipotle sauce, made on a base of homemade cashew sour cream, is delicious on burgers and sandwiches, in stuffed baked potatoes, as a dip for chips or cut veggies, or anything else you can think of.

    Bowl of creamy sauce in a glass bowl, resting in front of an antique tea kettle.

    This post is among a handful of very old posts we are in the process of updating. The recipe info is accurate, but it's otherwise a bit thin. Check back soon for new images and content, as well as more ways to use this tasty sauce.

    Homemade cashew sour cream makes up the base for this delicious and versatile vegan chipotle sauce.

    Homemade cashew sour cream is far better than store bought vegan sour cream, for so many reasons. Most importantly, it's full of all-natural ingredients. (Have you ever read a vegan sour cream label? If you do, you'll wish you hadn't.) Plus it’s way cheaper to make at home.

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    Bowl of creamy sauce in a glass bowl, resting in front of an antique tea kettle.

    Creamy Vegan Chipotle Sauce

    This creamy chipotle sauce, made on a base of homemade cashew sour cream, is delicious on burgers and sandwiches, in stuffed baked potatoes, as a dip for chips or cut veggies, or anything else you can think of.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Appetizer, Snack
    Cuisine: American
    Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
    Prep Time:10 minutes minutes
    Cook Time:5 minutes minutes
    Cashew soaking time:2 hours hours
    Total Time:2 hours hours 15 minutes minutes
    Servings: 12 servings
    Calories: 65kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 Blender

    Ingredients

    • 1 cup raw cashews
    • ½ cup almond milk or cold water; you may need a little more, depending on how thick you want it
    • 1 tablespoon fresh lemon juice
    • 1-2 teaspoons apple cider vinegar
    • 1 teaspoon honey or agave
    • ¼ teaspoon salt
    • 2 whole chipotle peppers canned, in adobo sauce
    • 3 tablespoons sweet or green onion minced
    • ½ teaspoon ground cumin
    • ¼ teaspoon garlic powder
    • 2 tablespoons fresh cilantro finely chopped; optional

    Instructions

    • Cover cashews with hot water and soak for at least 2 hours, or overnight.
      Drain off the water and place nuts in a blender, along with the almond milk, honey, cider vinegar, lemon juice, and salt.
      Blend until smooth and creamy.
    • Add chipotle peppers, onion, and garlic powder to the cashew sour cream, and puree again until the mixture is smooth.
      Fold in the chopped cilantro, if desired.
    • Store in an airtight container. Refrigerate for up to a week.

    Nutrition

    Serving: 1serving | Calories: 65kcal | Carbohydrates: 4g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 74mg | Potassium: 89mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

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