Burritos are a staple at our house. We have a bunch of variations on the standard burrito (a few recipes are on this site already, and more are to come), but this chipotle spread is tasty on every variety we’ve eaten so far. The smoky chipotle flavor combines perfectly with the hint of tangy lime to form a lovely, balanced sauce. This is also great as a vegetable dip, on top of potatoes as chipotle aioli, sandwich spread as a chipotle mayo, or thinned out as a spicy bowl or salad dressing. And if you follow this site, you know I’m a fan of sauces.
I started to use sunflower seeds in my recipes instead of cashews, and so far the recipes are holding up well. This one included. Why? Sunflower seeds are less expensive, are lower in fats, and higher in fiber. Sunflower seeds also are better ethically than cashews (carbon footprint, and sourcing). And do note that you can use white beans, or a mix of white beans and nuts or seeds in place of the sunflower seeds for a lower fat version. If you sub beans entirely, make a bit extra (1 to 1.5 cups) so you can add to reach the desired consistency.
Because this is very spicy, we typically don’t use too much of this spread in a burrito but if you tend to eat a lot of it you may want to do so.
But on to the sauce!
Chipotle Lime Spread / Mayo / Aioli
Ingredients
- 3/4 cup sunflower seeds Soaked. Can sub cashews, or white beans. See article & notes.
- 1/2 cup Plant-based milk (unsweetened) Plus additional to thin if desired. Use milk of choice: Almond, cashew, etc.
- 1/4 cup lime juice Use pulp if desired
- 1 Tbsp garlic Minced
- 1 tsp chipotle powder This is spicy. More or less to taste.
- 1 date Optional. Sub 1 tsp maple syrup.
- 1/4 tsp salt Optional
Instructions
- Soak the sunflower seeds in boiling water (ideally for at least an hour), or soak in fridge overnight. Drain.
- Add all ingredients to high-powered blender and blend until smooth.
Notes
See the recipe notes on how to adjust this recipe for SOS-free, and other substitutes. I am using chipotle powder in this mayo because I (inadvertently) bought a pound of it online when I ran out of my standard size bottle. So I have a very healthy supply of the stuff! But you can also use the canned peppers in this sauce if you wish. They taste incredible, and if you have them available I do recommend it. Start with one small pepper (or a portion of a large one), and continue blending to taste.
Did you make other modifications? Let us know in the comments!
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