Creamy, thick and spicy, this vegan chipotle mayo is perfect for slathering on sandwiches, tortas and wraps. Low-fat (almost completely fat-free), this whole food plant based chipotle mayo or aioli using silken tofu and chipotles in adobo sauce is also oil-free, egg-free and dairy-free.
This was inspired by my low fat vegan miracle whip substitute recipe. This recipe is nut-free (no cashews) and gluten-free with no substitutions.
🧄 Ingredient notes
- Silken tofu - the base for our mayo, silken tofu blends completely smooth and is very low in fat. I recommend the Morinu brand of silken tofu, which comes in a shelf-stable container.
- Chipotle chile in adobo sauce - the intense chipotle flavor and spice comes from canned chipotle peppers in adobo sauce. Start with one pepper, process until smooth and then taste. If you want it spicier, add a little more adobo sauce or another chile.
- Lime juice - adds acidity and brightness to the mayo and pairs beautifully with the chipotle
📋 Substitutions and variations
Here are some suitable substitutions for the ingredients in this recipe:
- Silken tofu - instead of the Morinu brand shelf-stable silken tofu, you can use another firm or extra firm silken tofu that is refrigerated. Be sure to drain it well so you have thick mayo. I wouldn't recommend using non-SILKEN tofu for this recipe. If you don't want to use soy and are looking for a cashew-based crema that could be used as a mayo, try making my vegan chipotle crema (chipotle lime cashew cream) recipe.
- Chipotle chile in adobo sauce - Instead of canned chipotle peppers in adobo sauce, you can use chipotle tabasco sauce, chipotle pepper powder or a dried morita chipotle pepper that has been de-stemmed, de-seeded and rehydrated in hot water.
- Fresh lime juice - use bottled lime juice instead. Or, use lemon juice.
- Ground dry mustard - use equal amount of dijon mustard or yellow mustard instead or omit.
- Sweet paprika - use smoked paprika instead or omit.
- Garlic powder - use granulated garlic or minced fresh garlic instead.
- Seasoned salt - use extra sea salt instead.
- Sea salt - use table salt, pink salt or salt of your choice instead. If using kosher salt, you may need to double the amount you use, since kosher salt is typically about half as salty as sea salt.
- Sugar - use coconut sugar, maple syrup or agave nectar instead for a refined sugar free version.
- Kala namak (black salt) - this adds an eggy taste to the mayo since the mineral salt has sulphur in it. If you don't have it or don't want to use it, omit it.
- WFPBNO - make this whole food plant based no oil by using coconut sugar or maple syrup instead of the cane sugar.
- SOS-free - make this SOS-free by omitting the salt and sugar. It is already oil-free, if you use canned chipotles in adobo sauce that are oil-free. If you can't find any, then use one of the oil-free chipotle alternatives above.
Switch things up with these variation ideas!
- Sriracha Mayo - add sriracha (start with 1 teaspoon) instead of chipotle chile.
- Chili Garlic Mayo - add chili garlic sauce (start with 1 teaspoon) instead of chipotle chile.
- Sambal Oelek Mayo - add sambal oelek chili sauce (start with 1 teaspoon) instead of chipotle chile.
- Chipotle Sauce - if you're looking for something you can drizzle and pour, check out my vegan chipotle sauce with sunflower seeds
See this non-spicy version of this recipe on my website!
Here's the easy step by step photos on how to make this chipotle mayo in a mini food processor.
Add all ingredients to a food processor (a mini or small food processor works best).
Process until smooth. Stop and scrape down the sides several times. Keep processing until the tofu becomes silky smooth. It will look clumpy at first, but will smooth out the more you process it.
Once smooth, it is ready to be eaten.
Transfer to a glass jar or container and refrigerate. Will keep stored in the refrigerator for up to 10 days. Do not freeze.
🧯 Food safety
- Wash hands with soap and water before cooking
- Don't leave food sitting out at room temperature for extended periods
⭐️ Expert tips
- Start with one chipotle chile as the recipe states. Taste when it's all done and then add more if you want it spicier. Keep in mind that the heat increases slightly as it rests in the refrigerator.
- Mini food processor - a mini food processor is the perfect size for this recipe. You can also use a standard-sized food processor, but you'll have to scrape down the sides more often. This recipe is pretty thick for a blender, but it could possibly be made in a blender. Again, stop and scrape down the sides as often as needed.
🥡 Make ahead and storage tips
This chipotle mayonnaise will keep stored in the refrigerator for up to 10 days. Do not freeze.
Mayo typically contains eggs, so it is not vegan. However, you can easily make vegan chipotle mayo by blending a chipotle chile with vegan mayo.
No, chipotle mayo does not contain dairy. It contains eggs and lots of oil, though.
Plant based mayonnaise can be made of a variety of ingredients. Some are made of tofu (like in this recipe), others are made with copious amounts of oil and something to emulsify it like aquafaba. Nut or seed-based mayos are made with cashews, sunflower seed kernels or almonds.
🗺 Cultural influences
Chipotle peppers are used extensively in Mexican cuisine. Chipotles are smoked dried jalapeño peppers. When dried, they can be called morita chiles.
Chipotle peppers are often sold canned in adobo sauce and that is the type of pepper we're using for this recipe.
This recipe is inspired by my mixed ethnic background and TexMex heritage as a native of Houston, Texas. See About for more information on my cultural influences and how I attribute recipes.
💜 More recipes you'll love
If you love this vegan chipotle mayo recipe, check out these other plant-based sauce and condiments recipes!
Low Fat Chipotle Mayo (vegan)
- 12 ounces extra firm silken tofu drained - I recommend Morinu brand
- 1 chipotle pepper in adobo sauce
- 1 tablespoon lime juice
- ¼ teaspoon ground mustard dry mustard powder
- ¼ teaspoon sea salt
- ¼ teaspoon seasoned salt
- 1 teaspoon sugar
- pinch sweet paprika
- pinch garlic powder
- pinch black salt optional - black salt (kala namak) gives a slight eggy aroma/taste
- Add all ingredients to a food processor (a mini or small food processor works best) and process until smooth.12 ounces extra firm silken tofu, 1 chipotle pepper in adobo sauce, 1 tablespoon lime juice, ¼ teaspoon ground mustard, ¼ teaspoon sea salt, ¼ teaspoon seasoned salt, 1 teaspoon sugar, pinch sweet paprika, pinch garlic powder, pinch black salt
- Stop and scrape down the sides several times. Keep processing until the tofu becomes silky smooth. It will look clumpy at first, but will smooth out the more you process it.
- When it is smooth, taste it and adjust the seasonings and chiles, if desired. If you want it more spicy, add more chipotle. Keep in mind that the heat intensifies a little bit as it rests in the refrigerator.
- Once smooth, it is ready to be eaten. Transfer to a glass jar or container and refrigerate. Will keep stored in the refrigerator for up to 10 days. Do not freeze.