6 July, 2014
Vegan Chipotle Cream: Better Than Mayonnaise
I recently made my own chipotle adobo sauce with clean ingredients. The recipe makes a lot, which is great to freeze and have on hand anytime you need it. I knew that one thing I had to make with this sauce was a chipotle cream. I’m a big fan of a good fish taco and most are known to have a healthy dollop of chipotle mayonnaise. Well this cream is my answer for a clean chipotle mayonnaise.
Most store bought mayonnaise’s are made with poor quality vegetable oils that promote inflammation and contribute to disease. Even mayo that claims to be made with olive oil is not usually made with 100% olive oil. Hellmann’s Dressing with olive oil, for example, contains soybean oil in addition. Don’t let these food companies fool you. They label the front of their products with what the consumers see as healthy and leave off the information that is not. It is up to us to read what ingredients are in the food we buy in order to make the cleanest choices. If you read the olive oil mayo jar you would further find modified potato starch, sugar, sorbitol acid, calcium dis odium EDTA, and natural flavor. So the fact that this product contains some olive oil doesn’t compensate for these other junk ingredients.
I have made my own mayonnaise before with pastured egg yolks and it works well. I wanted to make this recipe easy by just adding one additional ingredient to the chipotle adobo sauce instead. Easier is better in my book.
Uses for this cream:
-as a dip for Kale Chips, French fries, quesadillas
-on sandwiches instead of mayonnaise
-on tacos
-as a salad dressing
Ingredients
- 1/2 cup raw cashews
- 1/4 cup water more or less as needed + water to soak cashews
- 1/2 cup chipotle adobo sauce
Instructions
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Cover cashews in water and sit for 1 hour.
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Drain off the water and rinse the cashews.
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In a blender add cashews and chipotle adobo sauce.
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Add water as needed just to help blend it all together.
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Store in an airtight jar for up to one week.
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