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 using silken tofu and chipotles in adobo sauce is also oil-free, egg-free and dairy-free.
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.
Notes
If you're missing the "eggy" aroma, add a pinch (up to ¼ teaspoon) of black salt (aka kala namak), which will add a sulphur-egg flavor to your mayo.