Today’s Creamy Chipotle Sauce recipe is sponsored by Dr. Praeger’s. I love sharing my new vegan finds along with a tasty recipe and sponsored posts help make that happen. Thank you for your support.
If you want something spicy, tangy and smoky to add to your life, you need to try this Creamy Chipotle Sauce. It’s easy to make, inexpensive and much healthier than store-bought varieties.
I love making homemade sauces and dressings. You can add them to just about anything, like wraps, tacos, fries, salads, baked potatoes, casseroles, tofu scramble and more. I like the ability to control the taste and most importantly, the ingredients.
This tasty dressing has topped so many of my favorite foods, and recently, it landed on the Dr. Praeger’s All-American Veggie Burger. It was a match made in heaven!
Our family isn’t new to Dr. Praeger’s Vegan Veggie Burgers and we’ve been enjoying them for years. I do prefer to make my own burgers, but there are times when I just want something quick and easy for mealtime. So, I always have a few boxes in the freezer.
The All-American Veggie Burger is quite new so this was our first time trying it. I cooked them in the skillet and they crisped up nicely. We tried them classic-style first on burger buns with lettuce, tomatoes, vegan cheese, red onion and awesome sauce.
The flavor of the patty was fantastic and definitely fit the All-American Burger name. They were slightly smoky, meaty and satisfying.
This burger is not only super tasty, it’s packed with 25 grams of plant-powered protein. Also, it’s Non-GMO, Gluten-Free, Soy-Free, Certified Vegan, and Kosher. The ingredient list is short, simple and wholesome. No funky stuff!
Now, you don’t have to reserve these patties for burger buns. You can put them in wraps, sandwiches, lettuce wraps, tacos, salads, burritos and more. It’s impossible to get bored!
Dr. Praeger’s burgers are in many stores nationwide. You can check out their store locator for availability in your area.
Let’s talk more about this awesome sauce!
It will take you minutes to make and requires simple ingredients. You’ll need cashews, non-dairy yogurt, water, lemon juice, agave, chipotle peppers in adobo sauce, garlic powder, smoked paprika, cumin, and salt.
The cashews and non-dairy yogurt make this sauce rich and creamy, so it doesn’t require any oil. Plus, the yogurt gives it a nice tangy flavor to balance the spiciness from the chipotle peppers.
Easy to make
You’ll need to soak the cashews to soften them first. I usually have them soaking in the fridge ready to go. Now drain, rinse and discard soaking water.
Add all the ingredients to a high-powered blender (except 1 tablespoon of water). Blend on high until completely smooth and creamy. Add remaining water if needed. Taste for seasoning and adjust if desired.
That’s it, nothing else to it! I hope you’ll give it a try!
I’d love to hear from you
If you make this Creamy Chipotle Sauce, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
This Creamy Chipotle Sauce is spicy, tangy and smoky! It's easy to make, inexpensive and much healthier than store-bought varieties.
- 1/2 cup cashews (raw) , soaked in water 2-4 hours (*See Note)
- 1/4 cup unsweetened non-dairy yogurt (sub plain) *see note
- 3-4 tablespoons water
- 1 tablespoon lemon juice , more to taste
- 1 teaspoon agave (or preferred sweetener)
- 2 chipotle peppers in adobo sauce
- 1/2 teaspoon salt , more to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
Drain and rinse cashews. Discard soaking water.
Add all the ingredients to a high-powered blender (except 1 tablespoon of water). Blend on high until completely smooth and creamy. Add remaining water if needed.
Taste for seasoning and add more if needed.
* To speed up soaking time for cashews: in a small pot, boil water and remove from heat. Add cashews and cover for 20-25 minutes, until softened.
*Prep time doesn't include soaking time for cashews.
* Yields about 1 cups of sauce.
* Refrigerate and store in an airtight container for 5-6 days.
* Sauce will thicken up more in the fridge. If it's too thick add a teaspoon of water and combine.
* If you can't find unsweetened non-dairy yogurt, you can use plain. You may want to leave out the agave at this point because of the added sugar. You can add the sweetener after blending and tasting. I usually add it whether I'm using plain or unsweetened yogurt. It compliments the spiciness well.