Vegan chipotle sauce

Nutritional yeast adds earthy flavor to this condiment.

This simple dressing from the chef duo behind The Modern Proper comes together in just 15 minutes and can be stored in the fridge, for up to two weeks. Curry powder and chipotle pepper add subtle heat while chickpeas and edamame are an excellent source of protein and fiber.

This recipe is part of our meal prep series. Click here for all the details.

Yields 2 cups


¼ cup almond flour
¼ cup canned chickpeas, rinsed and peeled
¼ cup shelled edamame
2 tablespoons nutritional yeast
¼ cup olive oil
⅓ cup filtered water
¼ cup lemon juice
1 chipotle pepper in adobo sauce
1 tablespoon cilantro
2 small garlic cloves
¼ teaspoon curry powder
¼ teaspoon oregano
¼ teaspoon kosher salt



In a food processor, blend all ingredients until you achieve a creamy texture, about ten to 15 minutes. Store in the refrigerator for up to two weeks in a jar with a tight lid.