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Gluten-Free + Vegan Chipotle Cream Sauce | Julie's Kitchenette

Chipotle Cream Sauce (aka Crack Sauce!)

  • Author: Julie Hasson
  • Yield: 2 cups 1x


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


  1. 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.
  2. 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.

  • Category: Sauce

Keywords: chipotle sauce, gluten-free, vegan