Spicy, creamy and full of flavor, this vegan chipotle sauce using sunflower seed kernels is cost-effective and allergy friendly. Cheaper than cashews, sunflower seeds blend up into a thick, rich sauce. Drizzle this dairy-free, oil-free, soy-free sauce on burrito bowls, tacos, nachos or potatoes.
Cook Time5 minutesmins
Total Time5 minutesmins
Course: Sauces and Condiments
Cuisine: Plant Based, TexMex
Keyword: vegan chipotle sauce, Vegan Chipotle Sauce with Sunflower Seeds
Soaking Sunflower Seed Kernels (if using a high speed blender, skip this section)
Soak sunflower seed kernels in 1 cup of boiling hot water on the counter for 20 minutes. (If you have a high speed blender, you can skip this step, you just may need to blend a little longer to get it smooth.)
Drain and rinse sunflower seed kernels. Throw away the hot water they soaked in.
Blend the Chipotle Sauce
Add the sunflower seed kernels to blender along with cool water, chipotles, garlic, lemon juice, apple cider vinegar, sugar and salt.
1 ¼ cup cool water, 2 chipotle peppers in adobo sauce, 2 cloves garlic, ¼ cup lemon juice, 1 tablespoon apple cider vinegar, 1 teaspoon cane sugar, ½ teaspoon sea salt, 1 cup sunflower seed kernels
Blend until completely smooth. This may take 1-3 minutes. You may need to stop to scrape down the sides of your blender jar. If it's too thick to process, add more water a tablespoon at a time, stir, scrape down sides, then blend again.