This Vegan Chipotle Aioli tastes like the classic, only lighter and egg free. It is smoky, creamy, and pleasantly garlicky. The color is a soft blush orange, and it clings to fries like a dream. If you love a good dipping sauce, this one earns a permanent spot in the fridge.
Smoky, Creamy, No Eggs Needed.
You will never know the difference between this vegan chipotle aioli and the regular stuff made with eggs. My husband couldn’t even believe it! Delicious on roasted potatoes, french fries, or on a crudite spread.
On weeknights I blitz this together while potatoes roast. The blender hums, the mixture turns from thin and foamy to thick and glossy, and the kitchen smells faintly smoky. It is the kind of sauce that makes simple dinners feel special.
I keep it mild for everyday meals, then add a touch more chipotle for friends who like heat. It spreads like mayo for burgers, dips beautifully for crudités, and wakes up tacos with one swipe. Here is exactly how I make it.
Key Ingredients
- Aquafaba: The liquid from canned chickpeas that whips and emulsifies like egg. It helps the sauce thicken and stay stable.
- Neutral vegetable oil: Builds body without strong flavor. Any neutral, high-quality oil works.
- Olive oil: Adds richness and fruity notes. Use a mild variety for best flavor.
- Chipotle pepper in adobo: Brings smoke, gentle heat, and color. Start with less if you want mild.
- Garlic: Classic aioli backbone and depth. Fresh cloves blend smooth.
- Nutritional yeast: Subtle savory note that rounds flavor. You can omit if you prefer a cleaner profile.
- Fine salt: Lifts every flavor. Add to taste at the end.
How to Make Vegan Chipotle Aioli
Prep the Base
- Add aquafaba, garlic, and chipotle to the blender.
- Blend on medium until the garlic pieces vanish and the mixture looks foamy and uniform.
Emulsify Slowly
- With the blender on low, drizzle in neutral oil in a thin, steady stream. Pour slowly so the mixture thickens as you go.
- Continue with olive oil, still in a thin stream. The sauce will turn glossy and thick, similar to mayonnaise.
Season and Adjust
- Add nutritional yeast. Blend briefly to combine.
- Taste. Add salt a little at a time. If you want more heat or smoke, blend in a small extra piece of chipotle.
Thicken and Chill
- Transfer to a clean jar.
- Chill 30 minutes. The texture firms slightly and the flavors settle.
Serve
- Spoon, spread, or drizzle over fries, tacos, bowls, or burgers.
- Stir before serving if it has been chilled for a day or two.
Substitutions & Dietary Swaps
- Oil choices: Any neutral vegetable oil works. You can use all neutral oil if you prefer no olive flavor.
- Heat level: Start with a small piece of chipotle, then add more to taste.
- Garlic free: If needed, omit garlic and add a small squeeze of lime for brightness.
- Allergen notes: Made without eggs or dairy. Always check labels on chipotle in adobo for potential allergens and gluten.
Vegan Chipotle Aioli FAQS
Yes. Blend in a tall jar, then drizzle oil in slowly while blending on low.
Heat depends on the amount of chipotle and adobo. Start small, taste, and adjust.
Yes. The aioli is still creamy and flavorful without it.
Up to 1 week in the refrigerator in a sealed jar.
Vegan Chipotle Aioli
Ingredients
For the aioli
- 3 tbsp aquafaba (liquid from a can of garbanzo beans)
- 2 small cloves garlic peeled
- 1/2 – 1 piece chipotle pepper in adobo adjust for spice level
- 1/4 cup vegetable oil
- 1/4 cup olive oil
- 1/2 tsp nutritional yeast
- 1/4 tsp salt or to taste
Instructions
- Add aquafaba, garlic, and chipotle pepper to a blender. Blend on medium until mostly smooth.
- With blender running on low, slowly stream in the vegetable oil. Hold a paper towel over the lid opening to prevent splattering.
- Next, slowly add the olive oil in the same way until the mixture thickens to mayonnaise consistency.
- Add nutritional yeast and blend to incorporate. Taste, then season with salt to preference.
- Serve as a dip for roasted potatoes, french fries, or raw veggies.
Equipment
- Blender
- Measuring spoons
- Measuring cups
- Spatula
