This easy, vegan Chipotle Dip has a smoky flavor with a touch of sweetness and a hint of heat. Normally, the key ingredients in chipotle sauce or chipotle dip include chipotle peppers in adobo sauce, mayo and sour cream or plain yogurt. We’re changing things up in this recipe and substituting cashews for the mayo and sour cream/yogurt, and using chipotle powder in place of the chipotle pepper in adobo. So, it’s dairy-free and mayo-free!
We’ve been loving this dip with air fryer turnip fries, air fryer pita chips or homemade air fryer tortilla chips!
Table of contents
Details on the ingredients
You only need 7 ingredients and it’s super easy to make!
- Cashews – They create the dairy-free creamy texture in this dip. I normally use raw and unsalted cashews (whole or halved) and soak them in hot water for 30 minutes.
- Milk – Any type of non-dairy milk will work. You can even use dairy milk if you don’t need this dip to be dairy-free or vegan. I prefer to use unsweetened almond or cashew milk.
- Lemon juice – A pop of citrus flavor balances out the heat in this recipe. Feel free to substitute lime juice for the lemon juice.
- Maple syrup – Again, a little sweetness balances out the heat. For a non-vegan version, you can use honey or another type of liquid sweetener.
- Seasoning – You just need a simple mix of salt, garlic powder and chipotle chili pepper (also called chipotle powder).
How to make chipotle dip with cashews
It takes just three easy steps to make this dip:
- Add the cashews and hot water to a glass dish or jar. Cover and let soak for 30 minutes.
- Drain the cashews and add them to a high-powered blender or food processor along with the other ingredients.
- Blend on high until smooth.
Frequently asked questions
This dip definitely has a spicy kick, but the maple syrup and lemon juice tame the heat a bit. The recipe calls for 1/2 teaspoon of chipotle chili pepper. If you like it a little less spicy, just reduce the amount you use. If you like it spicier, feel free to use a little more.
Yes, soaking the cashews in hot water softens them and helps them blend into a smooth and creamy texture.
While a high-powered blender or food processor works best, you can use any type of blender or food processor, but the texture may not be as smooth. If your appliance isn’t powerful enough to blend the cashews into a creamy consistency, try blending them in batches or soaking them for longer. I like to blend this dip in the smoothie cup that came with my high-powered blender. It’s just the right size and results in the creamiest texture.
This recipe is nut-based, but if you’re looking for a spicy, nut-free dip, try this edamame hummus with jalapeño.
If it’s stored in an airtight container in the fridge, it should last for 3-4 days. It will thicken a bit as it chills, so you may need to stir in a little more nut milk or water to thin it out. (This really depends on your preferred consistency).
Key recipe tips
- Soak the cashews. This is essential for easy blending and to achieve a creamy texture.
- Blender. A high-powered blender or food processor works best for this recipe.
- Spice level. Adjust the amount of chipotle powder to suit your taste.
- Make it sweeter. Add a little more maple syrup or liquid sweetener of your choice.
- Fresh citrus. Freshly squeezed lemon or lime juice has the best flavor so avoid bottled juices if you can.
- Make it a salad dressing. Just blend in a little more milk or water to make it a thinner consistency.
- Double the recipe. This recipe makes about one cup, so feel free to double it to feed a crowd.
More cashew dips
If you make this recipe, I’d love to hear what you think in the comments below!
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Chipotle Dip (Without Mayo)
Ingredients
- 1 cup raw cashews
- 1 cup hot water
- 1/2 cup unsweetened almond milk, (or milk of choice)
- 3 teaspoons maple syrup
- 3 teaspoons fresh lemon juice, (or lime juice)
- 1/2 teaspoon ground chipotle chili pepper, (chipotle powder)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
Instructions
- Add the cashews and hot water to a glass dish and let soak for 30 minutes.
- Drain cashews and add to blender or food processor with the remaining ingredients.
- Blend on high until smooth and creamy.
- Store in an airtight container and enjoy within 3-4 days.
Notes
- A high-powered blender or food processor works best for this recipe.
- This dip has a spicy kick. If you prefer a milder dip, just reduce the amount of chipotle powder you use.
- If you like it sweeter, you can add a little more maple syrup.
- Use freshly squeezed lemon or lime juice instead of bottled juices.
- If you’d like to use this dip as a salad dressing, just blend in a little more milk or water to make it a thinner consistency.
Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Love this idea Leanne! I love chipotle flavors so this dip is right up my alley. Plus the cashews are the best!
Thanks Katherine!
I’ve only relatively recently discovered chipotle powder, and I’m obsessed now. Seriously, using it in almost every savoury dish.
This dip looks and sounds terrific- really great combination of flavours!
I understand the obsession. We go through a lot of chipotle powder in our house! Thanks Ben!