Chipotle Mayo Cream
I’m a huge fan of this spicy little pepper. It tastes great in sauces, mayo’s, and tossed with vegetables, beans, and rice. This is a basic mayonnaise recipe with chipotles and cashews for creaminess. Chipotle cream can be used in so many ways. Feel free to just make the mayonnaise and skip the nuts. You can find these peppers at most markets with the Latin foods. They come chopped or whole, usually in a spicy sauce. I use the whole ones so I can just pull them out of the can and use them like that. If you don’t have a spice tolerance always start small and work up to what you can handle.
Serve this as a dip, a spread, as a sauce over rice and beans, with veggies and chips, over nachos, as a dressing, on sandwiches, etc.
Chipotle Mayo-Cream Sauce
Yields: 3-4 cups sauce
- 1 cup olive, safflower, canola, or grapeseed oil
- 1 tbsp apple cider or white wine vinegar
- 1/2 cup unsweetened nut milk
- salt to taste
- Chipotle Cream
- 1/2 cup soaked raw cashews (overnight or at least an hour)
- 2-4 chipotle peppers (whole in adobo sauce is good)
- 1/4- 1/2 cup unsweetened nut milk if needed
Soak the cashews in 1 cup water. Rinse them when they are done and expanded. Make the mayo by adding the oil and vinegar to the blender (high powered one), and then slowly add the milk while it's blending. If you can't add it slowly to your blender then just put it all in at once. It should come out mayonnaise consistency. Next, add the soaked cashews and chipotle peppers. Start small with the peppers so you can control the spice level. If the mixture is too thick then slowly add a little bit (1/8th of a cup) of unsweetened nut milk at a time until you get desired consistency.
- Preparation time: 10 minutes
- Total time: 10 minutes
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