Vegan Mayo sans soy? Check. Husband in the kitchen? Check. Tasty results? Check!
Ilian’s dad is much better with the hot spices than I am, so when it comes to manly-ly burning hot pepper spices, I’m happy to hand over the kitchen counter to him.
Today he created a truly fantastic chipotle mayo from Tuesday’s aquafaba mayo in two versions: one that is smoky and hot enough for me, and one that burns with the help of additional habanero.
Ilian stuck with the regular mayo for his oven potatoes last night, and I can’t fault him – it’s pretty good 😉
Enjoy this saucy addition to your BBQ-season basics!
Chipotle Mayo - Vegan and Soy-free
Ingredients Mild Version
- 1/2 cup vegan soy-free mayonnaise
- 1/8 tsp chipotle powder
- 1 tsp smoked paprika
- 1 1/2 tsp freshly squeezed lime juice
Ingredients Hot Version
- 1/2 cup vegan soy-free mayonnaise
- 1/4 tsp chipotle powder
- 1 1/2 tsp smoked paprika
- 1/16 tsp habanero powder
- 2 1/2 tsp freshly squeezed lime juice
- 1/4 tsp salt
Directions
- Make sure to start with a nicely dense mayonnaise. If you make it yourself, you can use cream of tartar, or reduced aquafaba, or more oil to make it thicker during the blending process.
- Stir all ingredients into mayonnaise until evenly mixed.
- Adjust taste and enjoy!
