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Recipes

You'll Want To Put This Vegan Sauce On Everything

Christina Liva
Author:
Christina Liva
Christina Liva
mbg Food Contributor
By Christina Liva
mbg Food Contributor
Christina Liva is a writer, recipe developer, and former mbg food editor. She founded Yay Lunch and is currently based in Virginia.
Photo by V.K. Rees / Contributor

It started with a black bean burrito at (arguably) Brooklyn's best taco truck, Calexico. Before the beans, rice, salsa and guacamole are added, a rich pink sauce is slathered over the tortilla, melding the ingredients together in this perfect, creamy way, with the ideal ratio of sweet to smoky. We quickly became obsessed.

So, we set out to make our own version, which is vegan-friendly and calls for just five ingredients. Spread it on tacos, in sandwiches, use it as a dip for veggies and more.

Ingredients

Makes around 1 cup

  • 8 oz (around ½ jar) of Vegenaise
  • 2 chipotle peppers in adobo (look for the versions without sugar or flour – Whole Foods usually carries them)
  • 1 tablespoon smoked paprika
  • juice of ½ a lime
  • 1 clove of garlic

Method

Combine all ingredients in a blender and pulse until smooth. Season with salt and pepper to taste.

Recipe + Styling: Christina Liva / Interns: Emma Saccone & Katie Kosaya
Christina Liva author page.
Christina Liva
mbg Food Contributor

Christina Liva is a writer, recipe developer, and former food editor at mindbodygreen. She received her bachelor's degree in english from Georgetown University, and has also written for Goop and Zagat. Liva is the founder of Yay Lunch, a company based in Virginia that helps provide healthy lunches to kids.