Total time: 5 minutes
Special equipment: upright blender
I am a bit obsessed with chipotle chillies. Did I say a bit? Perhaps that’s an understatement. Smoky AND spicy, together in the one magical creation? Yes please! Whoever came up with the idea of smoking a jalapeño pepper is freakin’ genius. Honestly, I hope it made them rich, because they deserved to be. I find myself adding it to just about everything, so when I make Mexican food, you’d better believe chipotle is going to be a feature. I made this to go with my vegan ‘baja fish’ tacos last night, but this is also my go-to condiment for anything Mexican, BBQs, burgers, eggplant chips or anything potato. In fact, as I sit here writing this post I am stuffing myself with left over taco filling loaded up with this sauce.
This mayo does tend to separate a little in the fridge after a day, but just give it a stir and it will be as good as new.
1/2 cup plain unsweetened soy milk
1/2 tsp sea salt
1 tsp garlic powder
1 small clove garlic, peeled
1 tbsp lime juice
2 tsp sugar
1 whole large chipotle chilli in adobo sauce, with a bit of extra sauce
3/4 cup canola or safflower oil
1. Place all ingredients except oil into an upright blender and blend until smooth
2. With the blender running on low, slowly drizzle in the canola oil until emulsified. Blend just a little longer to combine
3. Pour into a glass jar and store in the fridge for up to a week