Chipotle Mayonnaise is the bees knees.

Smoky, spicy chipotle and creamy mayonnaise is the best combination ever invented. I’m partial to slathering this stuff on veggie burgers, fresh veggies and my favorite, sweet potato fries. Oh my god, can we talk about baked sweet potato fries for a second?

They are so easy to make, and so delicious. I like to boil peeled sweet potatoes for just a couple of minutes before I bake them. Once I’m ready to bake, I basically just top them with olive oil and various spices that I’m feeling that day and throw them in the oven till crispy. Easy. I love easy. I love complicated too, but some days you just want to eat some fries, even when they’re partially burnt because you became engrossed in The Big Bang Theory, oops. Plus, baked sweet potatoes are so much better for you than regular fries. Win-win. And, they make a super cute finger food at parties if you put the dip at the bottom of a shooter glass and stick a some fries on top. So cute and so delicious!

I like to use non-dairy mayonnaise here because it has a milder taste and thinner consistency than regular mayonnaise, resulting in a creamier sauce that really showcases the chipotle flavor. Plus, it’s perfect for anyone with a dairy allergy/sensitivity or vegans/vegetarians.

Vegan Chipotle Mayonnaise
makes about 1/2 cup 

3 tablespoons Mayonnaise of Choice (I used Vegenaise)
1 teaspoon Lime Juice
1/8 teaspoon Lime Zest
1 – 3 Chipotle Chiles in Adobo, to taste
Salt & Pepper, to taste

Add the first three ingredients to a food processor, and start blending the chilies in, one at a time. You’ll want to taste after each chili and stop at your desired heat level. If you want your sauce a little chunkier, just pulse a few times instead of blending. Add salt and pepper to taste. Refrigerate for at least 30 minutes and serve!