Everyone loves this chipotle aioli recipe!
I love it. AJ loves it. You’ll love it.
Case and point: We made this to eat with some roasted potatoes, and AJ ate way more of this condiment with his potatoes than he did ketchup.
That’s a big deal guys. AJ – he’s a ketchup guy. All day, every day. Unless, apparently, there’s some of this aioli around.
This recipe is magic sauce.
The thing is, I didn’t like any of the other types of recipes out there. Tofu? Bleh. Cashew cream? Not smooth enough. Hummus? Just… no.
Come on, guys. No.
I wanted a vegan aioli recipe that was…
- Smooth as a baby’s bottom
- Thick and creamy
- Spreadable just like mayo
- Rich and flavorful
- And didn’t taste like hummus/tofu/whatever-else-people-use-to-make-fake-aioli
In other words, I just wanted something straightforward, classic. No caveats. And lucky for me (and you!), that’s just what I got when I used aquafaba as my main ingredient.
Give it a try – find the recipe below!Print
You will never know the difference between this creamy vegan chipotle aioli and the regular stuff made with eggs.
- 3 tablespoons aquafaba (the liquid from a can of garbanzo beans)*
- 2 small garlic cloves, peeled
- 1 chipotle pepper in adobo**
- 1/4 cup vegetable oil
- 1/4 cup olive oil
- 1/2 teaspoon nutritional yeast
- 1/4 teaspoon salt, or to taste
- Add the aquafaba, garlic, and the chipotle pepper to a blender. Blend on medium until few chunks remain.
- Turn the blender to low and very slowly*** add the vegetable oil in a thin stream while the machine is running. It’ll start to splatter everywhere, so I do the best I can to hold a paper towel above the hole in the blender lid that I am pouring through.
- Next, add the olive oil in the same fashion – very slowly in a small stream while the machine is running. By the time the all the oil has been added you should have a thick spread similar to the consistency of mayonnaise.
- Finally, add the nutritional yeast and blend to incorporate. Taste, then add the salt, starting with 1/4 teaspoon, and going up from there if needed. Serve with your favorite dipping foods, such as roasted potatoes, fries, or crudite!
*Open a can of garbanzo beans and drain, saving the liquid in a bowl. Put the garbanzos in an airtight container and save for later. Use the liquid in this recipe, and put the remainder in the fridge for later. I would recommend using it within a week.
**If you are sensitive to spicy foods, start with 1/2 of a chipotle pepper in adobo. If you like it hot, use the whole thing.
***If you add the oil too fast, the aioli could break and won’t come together into a spread.
- Category: Condiment
- Method: Blender
- Cuisine: Vegan
Keywords: vegan, aioli, chipotle, condiment, aquafaba, mayonnaise
The Magic Sauce
Give my creamy chipotle recipe a try, and you’ll be amazed with the flavor and consistency.
Then bring it to your next get-together and don’t mention it’s vegan. You’ll be getting compliments allllll night.
Then, come back here, rate the recipe, and tell me how much you loved it in the comment section below!
If your mayo does break, here’s what to do to save the day (be sure to use the water cure, to stay animal-free!).
Aquafaba will be your new favorite ingredient. You’ll want to try some of our recipes:
Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on April 27th, 2016. Last updated: December 31, 2019 at 21:54 pm. With additional writing and editing by Nikki Cervone.
Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Raquel Smith
Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now merged into Foodal).