Vegan Chipotle Aioli

Creamy, smoky, and rich—this vegan chipotle aioli tastes just like the traditional version but without the eggs. Perfect for fries, roasted potatoes, or crudité platters.

Prep Time10

Total Time10

Course: Condiment, Dip

Cuisine: American, Spanish-Inspired

Keyword: Chipotle Aioli, Dipping Sauce, Vegan

Servings: servings

Calories: 124kcal

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

Notes

Save leftover aquafaba in the fridge for up to a week. For milder aioli, use half a chipotle pepper; for more heat, use the whole pepper. If the oil is added too quickly, the mixture may separate.

Nutrition