Chipotle Mayo

BY Rosane Oliveira, DVM, PhD

Our Chipotle Mayo is a perfect spread to add a little kick to your plant-based sandwiches. Flavors of Braggs liquid aminos, Dijon mustard, chipotle powder, smoked paprika and onion powder transform it from a basic ‘mayo’ into your condiment of choice for crisp, fresh produce. Try it on our Vegan BLTA or any of our plant-based burgers.

Ingredients

1/3 cup cashews, raw, soaked
2 tablespoons Medjool dates, chopped
2 teaspoons apple cider vinegar
1 1/2 teaspoons lemon juice, freshly squeezed
1 teaspoon Braggs liquid amino acids
1 teaspoon Dijon mustard
1/2 teaspoon chipotle powder
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder

PREP TIME 10
COOK TIME 0
Serves 8

Directions

In blender, blend all ingredients together until smooth.

Rosane Oliveira, DVM, PhD

Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.