ByDora R.
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I am obsessed with this creamy chipotle pasta. The sauce is so easy to make and pretty amazing when you realize that a couple of almonds can make a beautiful cream sauce. The smokiness of the chipotle and the acidity of the lemon juice make it irresistible.
The sauce contains only 6 ingredients almonds, water, almond milk, chipotle, garlic, and lemon juice. Simply place everything in your blender and process until smooth. If you do not have a high powered blender you can soak the almonds overnight. I use raw unpeeled almonds because I prefer their flavor, but if you want an extra creamy sauce you can use blanched almonds or cashews.The sauce shouldn’t be heated because it could break, so when your pasta is done simple toss it with the sauce in a bowl. There is no need heat the pasta and sauce again in pan.
The method for making this sauce was inspired by a sauce made in California called Bitchin’ Sauce.If you live in Cali, you should definitely check it out.
I perfected this recipe while I was living in Hawaii, but it a very homestyle Mexican recipe. The kind that moms and grandmas make at home to feed large crowds. This was one of my favorites before going vegan, so it was only natural that I made a vegan version of this. You can also make a version of this with poblano peppers.
The Recipe: Vegan Creamy Chipotle Pasta
- The sauce is best used immediately.
- You can use cashews instead of almonds if you prefer.
- I also love pouring this sauce on top of my baked potatoes or as a sauce for my chiles rellenos.
- If you do not have a high powered blender:Pour boiling water on top of almonds and let sit overnight. Remove skins by pressing the almond between your fingers. The skin should pop off easily. Reduce the amount of water in the recipe to 1/4 cup, then add more if needed to adjust consistency.
- Enjoy!
Save Recipe
4.64 from 47 votes
Vegan Creamy Chipotle Pasta
This vegan creamy chipotle pasta is super easy to make and absolutely delicious!
Pin RecipePrint Recipe
Prep Time10 minutes mins
Cook Time13 minutes mins
Total Time23 minutes mins
Course: Main Course
Cuisine: Mexican
Servings: 2 servings
Calories: 537kcal
Author: Dora R.
Ingredients
- ½ cup Almonds, whole, raw
- ¼ cup Almond milk, unsweetened (or vegetable oil)
- 1 Chipotle pepper in Adobo, (only one of the peppers in the can)
- 1 clove Garlic
- ¾ cup Water
- ½ cup Tomato, fire roasted, canned
- 1 tbsp. Lemon juice, fresh
- ½ lb. Spaghetti, whole wheat
- 1 tbsp. Cilantro chopped
Instructions
Place the almonds, almond milk, water, chipotle, garlic clove, roasted tomato, and lemon juice in a blender and process until smooth. Season with salt and pepper.
Boil pasta according to the instructions on the box. Drain and place in a large bowl.
Pour chipotle sauce over pasta and mix well.
Serve with chopped cilantro on top.
Video
Notes
This sauce is best served immediately. Use oil instead of almond milk for a creamier sauce.
If you do not have a high powered blender:Pour boiling water on top of almonds and let sit overnight. Remove skins by pressing the almond between your fingers. The skin should pop off easily. Reduce the amount of water in the recipe to 1/4 cup, then add more if needed to adjust consistency.
Nutrition
Serving: 1Serving | Calories: 537kcal | Carbohydrates: 100g | Protein: 25g | Fat: 19g | Saturated Fat: 1g | Sodium: 202mg | Potassium: 821mg | Fiber: 6g | Sugar: 5g | Vitamin A: 960IU | Vitamin C: 13mg | Calcium: 189mg | Iron: 6.9mg
Tried this recipe?Mention @dorastable or tag #mexicangonevegan!
Dora R.
Dora is the founder, recipe developer, and photographer at Dora's Table and Mi Mero Mole. Born and raised in Mexico and a graduate of the Culinary Institute of America in New York, she adopted a vegan (plant-based) diet to take control of her health.
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I LOVE this dip! I first tried it in Costco and fell in love! Another favorite of mine is Roux Dat Gumbo Base & More. You can get it online at http://diycookin.com. I use it to make a dark roux fast. It makes gumbo, chicken, rice & gravy and more easy to cook authentic cajun food!Reply
My husband loves this recipe! I love that it is so simple and delicious! This recipe is now a regular in our weekly meal line-up! I use a full cup of almond milk instead of the combination of 1/4 cup almond milk and 3/4 cup water – makes the consistency a little creamier. Thanks so much for this recipe!Reply
I made this for the first time the other night, and we absolutely loved it! I used cashews and half almond milk/half vegetable oil. The sauce was creamy, the flavor was delicious, and the meal was so satisfying and filling! I think next time I’ll add a little more of the adobo sauce to bump up the flavor (the flavor was a little too subtle when I poured it on the noodles). But this was a very quick, easy, and delicious weeknight meal. I’ll come back to this one again and again!Reply
Wondering about using almond flour instead??? Would it work& how to properly substitute in the recipe.
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Almond flour in place of almonds?? I would use 1/2 cup of almond flour. Let me know how it works out
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Made it and added Chipotle Parmesan and PB Chicken Nuggets.
Need to find a pasta that tastes lighter. I used a pasta made of yellow quinoa and brown rice. A little firm and not much flavor. Is there a brand you suggest?
BTW, PB Chicken Nuggets are Delish with your Sauce.Reply
I love red lentil pasta but I know a lot of people don’t. My husband likes the corn pasta.
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Hi Dora! I’d love to make this because it looks so good but I have a nut allergy! I was planning on using oat milk in place of the almond milk, but not sure what to replace the raw almonds with. Any ideas would be greatly appreciated!
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You can make this with raw sunflower seeds, you will have to modify the quantity of liquid as you go
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This was delicious! I may become addicted to the sauce. I made it with chickpea pasta as I’m pre-diabetic and this is a satisfying meal. Can’t wait to try all the other recipes. Muchísimas gracias!Reply
You can also add it to bake potatoes or even enchiladas
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Everyone loved it! Along with the cilantro I topped it with sauted mushrooms.
The easiest dinner I’ve ever cooked!Reply
So glad it was a hit!
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Your recipe was very tasty. I do have a question regarding the crema…
I used 1/2 cup of blanched slivered almonds and the almond milk instead of the oil. The cream was very watery. Any suggestions?Reply
Oops I posted this on wrong recipe. I actually made the rajas tacos today and crema was too watery.
I am planning to make the creamy chipotle pasta tomorrow and hope to figure out my mistake so I don’t end up with a watery sauce for that recipe. Thank you!Reply
Hi Jeannette, I used whole almonds with the peel for this recipe. If you use blanched and slivered almonds the amount of water you will need will be less.
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This is, hands down, one of the best recipes I have ever made. I have made it many times as it is something we all crave. It is incredibly delicious, simple and I can’t thank you enough for sharing this recipe with us. Our family is not vegan but we all love it so much. I often serve it with chicken or shrimp …. it goes with everything!Reply
Thank you so much for your comment. Glad you guys enjoy it!
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4.64 from 47 votes (33 ratings without comment)
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