Vegan chipotle mayo

Name: Vegan chipotle mayo
Ingredients: 1 ½ cups Cashew nuts, soaked for 2-4 hours; 3 Garlic cloves; 1 Dried chipotle, soaked in water approx 4 hours, or 1 tsp chipotle chilli in adobo sauce (Main); 1 Tbsp Nutritional yeast; 1 Tbsp Dijon mustard; 3 Tbsp Lemon juice; ½ cup Water; ¼ cup Sunflower oil, or other neutral-tasting oil; ¼ tsp Salt, add more to taste

Tam West

Megan May

Food writer

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This vegan chipotle mayo is a good staple to have in the fridge for burgers, roast veges and for using as a spread in wraps and sandwiches. It is especially good with grilled sweetcorn. See the recipe for Mexican street corn here.

Ingredients

1 ½ cups	Cashew nuts, soaked for 2-4 hours
3	Garlic cloves
1	Dried chipotle, soaked in water approx 4 hours, or 1 tsp chipotle chilli in adobo sauce (Main)
1 Tbsp	Nutritional yeast
1 Tbsp	Dijon mustard
3 Tbsp	Lemon juice
½ cup	Water
¼ cup	Sunflower oil, or other neutral-tasting oil
¼ tsp	Salt, add more to taste

Directions

For the mayo, rinse the cashews well and drain the chipotle, then place everything in a blender except the sunflower oil and salt. Blend until smooth. With the blender running, gradually add in the oil. Add salt to taste (as well as additional chipotle to your liking). The chipotle mayo will thicken in the fridge. I usually make it ahead of time so it's a nice consistency for serving. If you would like it runnier, add a little extra water until you reach the desired consistency. This will store in the fridge for up to 1 week.