You will seriously want to spread this chipotle sauce on everything! Trust me when I say that, because it’s not an exaggeration in any way. I’ve been making this sauce for a long time, and let me just say that it doesn’t last long in our fridge (because it gets eaten so quickly!). We put it on everything from bowls to frittatas, sandwiches, grilled tofu, and really just about anything that we can spread it on. It also makes a fabulous dip! And did I mention that it has a great punch of protein too, thanks to the silken tofu (and I promise that it doesn’t taste like tofu!).
The only specialty ingredient is vegan lactic acid powder, which will give your sauce the needed tang. You can find it here on Amazon, which is the one that I use. I also mention citric acid in the video, which helps the sauce last longer. It’s a natural preservative. You can find it on Amazon too here. A little goes a long way with both of those ingredients.
I have been wanting to share it for some time, and I thought a YouTube video would be a fun place to do it. Some things are easier said than done, but in the process I have learned how to film, edit a video in Final Cut Pro, and so much more. The exciting part is that now I can go back to doing the videos on the regular, and this is just the first of many to come!
So welcome to Julie’s Kitchenette. I hope that you enjoy this video and all of the fun videos to come. I love to hear when you make the recipes, and all of the fun ways you serve or enjoy it. Tag us on Instagram @julieskitchenette! You can check out our YouTube channel here!
Chipotle Cream Sauce (aka Crack Sauce!)
Yield 2 cups
This recipe is not only delicious, but has a lot of protein too. It adds so much flavor to anything and everything you serve it with. It’s also low-fat.
- 1 12.3 oz box Morinu Silken firm Tofu
- 1/2 cup vegan mayo (I use low-fat Vegenaise)
- 7 tablespoons nutritional yeast flakes
- 3 tablespoons smoked paprika
- 5 canned chipotles in adobo sauce (gluten-free)
- 6 cloves garlic
- 1 1/2 teaspoons sea salt
- 1 teaspoon granulated garlic
- 1 teaspoon vegan lactic acid
- Pinch citric acid
In blender jar combine the tofu, mayo, nutritional yeast, smoked paprika, chipotles, garlic, salt, granulated garlic, lactic acid, and citric acid. Blend until super smooth and creamy. You will need to stop the blender and scrape down the sides halfway through.
Serve right away or refrigerate in a covered container for up to 6 days (if using citric acid). If not using citric acid, it should last 3 to 4 days refrigerated.