This Vegan Chipotle Aioli is creamy, smoky, garlicky, and just spicy enough to make simple food feel more exciting. It has the rich, silky texture of traditional aioli, but it is made without eggs thanks to aquafaba, the liquid from a can of garbanzo beans.
It comes together in about 10 minutes with a blender, a little garlic, chipotle pepper in adobo, two oils, nutritional yeast, and salt. The key is streaming the oil in slowly so the mixture thickens into a smooth, spoonable sauce.
Use it anywhere you want a smoky, creamy dip: french fries, roasted potatoes, raw vegetables, sandwiches, grain bowls, or a snacky plate with vegan cauliflower buffalo wings.
Why Aquafaba Works in Vegan Aioli
Aquafaba is what helps this vegan chipotle aioli thicken without eggs. When blended with garlic and chipotle, then slowly combined with oil, it creates a creamy sauce with a texture close to mayonnaise.
The result is a smooth vegan dipping sauce that tastes bold, balanced, and rich enough to use just like traditional aioli.
What You’ll Need for the Aioli
This is a short ingredient list, so each piece matters. Start with a small amount of chipotle if you prefer a mild sauce, then add more next time if you want extra heat.
The Slow Stream Is the Secret
The most important step in this vegan chipotle aioli is adding the oil slowly. Start by blending the aquafaba, garlic, and chipotle until mostly smooth. Then, with the blender running on low, stream in the vegetable oil gradually before adding the olive oil the same way.
If the oil goes in too quickly, the sauce may separate instead of thickening. A slow, steady stream gives the aquafaba time to pull the oil into a creamy emulsion. Holding a paper towel over the lid opening helps prevent splattering while you pour.
“CREAMY, SMOKY, GARLICKY, AND READY IN 10 MINUTES.”
How to Make Vegan Chipotle Aioli
- Add the aquafaba, peeled garlic cloves, and chipotle pepper to a blender.
- Blend on medium until the mixture is mostly smooth.
- With the blender running on low, slowly stream in the vegetable oil. Hold a paper towel over the lid opening to help prevent splattering.
- Slowly stream in the olive oil the same way, blending until the mixture thickens to a mayonnaise-like consistency.
- Add the nutritional yeast and blend just to incorporate.
- Taste, then season with salt to preference.
- Serve as a dip for roasted potatoes, french fries, or raw vegetables.
Tips for a Smooth, Thick Aioli
Add the oil slowly: This is the main thing that helps the sauce emulsify and thicken properly.
Start mild if needed: Half a chipotle pepper gives a gentler smoky flavor. Use a whole piece for more heat.
Taste before adding more salt: Chipotle in adobo and nutritional yeast both bring flavor, so season at the end.
Use the blender on low for the oil: A lower speed gives you more control as the oil streams in.
Save extra aquafaba: Leftover aquafaba can be stored in the fridge for up to a week.
How Spicy Is Chipotle Aioli?
The heat depends on how much chipotle pepper you use. Half a pepper makes the aioli smoky with a mild warmth, while a whole pepper gives it a stronger kick. Because chipotle peppers in adobo bring both heat and deep smoky flavor, even a small amount makes the sauce taste bold.
If you are serving this with a platter of vegetables or potatoes, the milder version is usually the most flexible. For sandwiches, burgers, or heartier snacks, the full chipotle pepper can be a better fit.
What to Serve With Vegan Chipotle Aioli
This sauce is made for dipping, spreading, and drizzling. It is especially good with roasted potatoes and fries, but it also works with crunchy vegetables, grain bowls, sandwiches, and baked appetizers.
The smoky creaminess makes a simple plate of grilled vegetables feel fuller, and it is just as good spooned into a casual spread with crisp snacks and warm sides.
- French fries or sweet potato fries
- Roasted potatoes or potato wedges
- Raw vegetables and crudité platters
- Veggie burgers, wraps, and sandwiches
- Grain bowls or roasted vegetable bowls
Storage Notes
Store vegan chipotle aioli in an airtight container in the refrigerator. The sauce may thicken slightly as it chills, so give it a stir before serving.
If you have extra aquafaba from the can of garbanzo beans, save it in the fridge for up to a week. It is useful for another batch of aioli or other vegan recipes that need a simple egg-free binder.
Recipes That Work Well With This Sauce
Vegan Chipotle Aioli FAQ
A Smoky Vegan Sauce Worth Keeping Around
This Vegan Chipotle Aioli is a small recipe with a lot of usefulness. It is creamy enough for dipping, bold enough for spreading, and quick enough to make whenever a meal needs something smoky and rich.
Keep the oil stream slow, adjust the chipotle to your heat level, and use it anywhere you would reach for a creamy dipping sauce.
Vegan Chipotle Aioli
Equipment
- Blender
- Measuring spoons
- Measuring cups
- Spatula
- Paper towel
Ingredients
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 to taste 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 the aquafaba, peeled garlic cloves, and chipotle pepper to a blender.
- Blend on medium speed until the mixture is mostly smooth.
- With the blender running on low, slowly stream in the vegetable oil. Hold a paper towel over the lid opening to help prevent splattering.
- Slowly stream in the olive oil the same way, blending until the aioli thickens to a mayonnaise-like consistency.
- Add the nutritional yeast and blend just until incorporated.
- Taste the aioli, then season with salt to your preference.
- Serve as a creamy smoky dip for roasted potatoes, french fries, raw vegetables, or your favorite snack platter.
Notes
Nutrition
Disclaimer: Our editorial team has used AI to create or enhance parts of this article. All content has been fact-checked by our team to ensure accuracy.
