Low Fat Chipotle Mayo

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.

🧄 Very useful 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.
• 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.
• Chipotle Sauce - if you're looking for something you can drizzle and pour, check out my vegan chipotle sauce with sunflower seeds

🔪 Instructions

Here's the easy step-by-step photos on how to make this chipotle mayo in a mini food processor.

🥡 Make ahead and storage tips

This chipotle mayonnaise will keep stored in the refrigerator for up to 10 days. Do not freeze.

❓ FAQ

🗺 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.

📖 Recipe