Alex Selimov

Chipotle Sauce

Tags:[sauce mexican vegan]



  1. Add all the ingredients to the blender jug and blend until very smooth.
  2. Pour the sauce out into a bowl or jar and serve immediately or store it in the fridge to use later.


Cashews. You don’t need to soak your cashews if you have a high speed blender as this sauce is very ‘saucy’ so blends quite easily. However, if your blender is a weak model and you know it will struggle then feel free to soak your cashews for 15 minutes in hot water first. Add the cashews to a bowl, pour over boiling hot water from the kettle and leave them to soak for 15 minutes, then drain and rinse. Almond milk – makes this sauce extra creamy. You can switch it up for a different plant milk or even water. Use less if you want a thicker sauce. Chipotle peppers in adobo sauce – you can use canned or jarred chipotle peppers in adobo sauce and you’ll use both the peppers and the sauce in this recipe. It creates the sweet and spicy, smoky flavor for this sauce. Make it extra spicy. Feel free to spice it up if you want a spicier sauce. Add an extra chipotle pepper and taste test. If you want it even spicier, add another pepper and blend. Storing and freezing: Keep leftover sauce stored in a closed container in the fridge for up to a week. You can also freeze it for up to 3 months. Thaw it in the fridge overnight and then stir well or blend it again before serving.