Chipotle Lime Sauce

OMG. I am obsessed with this sauce right now. It’s spicy, creamy, vegan, oil-free, and absolutely killer on a savory breakfast.

What should you put it on you may ask?


It’s amazing on anything involving potatoes, veggies, eggs, avocado, corn, and southwest flavors. Enjoy!! 🙂

Chipotle Lime Sauce

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Active Time: 5 minutes
Inactive Time: 0 minutes
Servings 4 Servings


  • 1/2 cup tahini, 4 oz
  • 1 lime, juiced
  • 1 chipotle chili pepper, canned in adobo sauce
  • 2 Tbsp apple cider vinegar
  • 2 cloves garlic
  • pinch of black pepper
  • 2 Tbsp water or non-dairy milk to thin


  • Blend all ingredients in a small blender cup, or in a small jar with an immersion blender. Add water or milk to reach desired consistency.
  • Divide into 4 equal servings.


  • I divide the batch evenly among 4 small jars or tiny dressing containers with lids and count each as 1/2 of a protein serving.
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  1. It looks amazing! I will be making it this weekend and I can’t wait for the new book!


    Had the awesome sauce on my salad of greens, tomatoes, celery, cuke, corn, black beans.. holy cow!!! A winner for sure!

  3. Maureen Corbett

    Hi Katie, I just made this and it is excellent! Your site is my go-to for consistently wonderful plant-based, BLE recipes. For BLE wouldn’t this make 4 servings at 1/2 protein each? (due to 4 oz tahini?) Or 8 servings at 1/4 protein?

    • So glad you liked it Maureen! I’ve been putting it on literally every meal for the last week. Oh dear. Good catch on the calculation error. I must be getting sloppy! Yes, 4 servings at 1/2 protein each is correct. Fixing it now. Thank you! 🙂

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