I’ve got a two-part recipe to share with you guys in preparation for Cinco de Mayo next week. Today we’ve got this incredible dairy-free chipotle sauce (seriously it’s delicious) and on Tuesday we’ve got tacos using this vegan aioli wonder. I typically never line up my blog’s content with calendar holidays because I’m a disorganized hot mess so let’s just all take a moment to appreciate the seasonality and relevancy of today’s post. *pats self on back*
Tacos, burritos, nachos–all perfect matches for this vegan chipotle aioli sauce. But it also makes for an unreal dip for french fries or homemade potato wedges. And if you’re looking to assemble a Buddha bowl with a flavor kick, try drizzling it over your favorite roasted veggies and grains. Clearly there are tons of uses and it’ll keep well in the refrigerator all week. If you’re meal prepping this weekend, add this recipe to your list!
[amd-zlrecipe-recipe:103] 
Flavorful sauces and the right seasoning combinations can completely transform a meal. I’m by no stretch of the imagination a trained cook, but over the years I’ve come to realize that. I mentioned The Flavor Bible in a past My Favorite Things post (I have the Vegetarian version), and it’s been so helpful in creating sauces (like this dairy-free chipotle sauce!) and spice combos that actually work with the ingredients I have. It’s seriously become my holy grail in the kitchen. Highly recommend it to any other aspiring home chefs. 🙂
Stay tuned for Tuesday’s taco recipe! It was a huge hit in my apartment–granted that’s comprised of two people, but Joe is ridiculously picky so he carries a lot of weight. That’s what I tell myself anyway …
If you’ve been a longtime reader of P&I (I’m talking Day 1, Ride-or-Die reader), you may remember this recipe. I shared it when my blog was still a baby and, as with all early posts, it wasn’t my–errr–finest work. The photography was awful, but the recipe was also in need of tweaking. 
