If you're craving that spicy, tangy kick of Taco Bell’s jalapeño sauce but want to keep it plant-based, this copycat vegan jalapeño sauce is your new go-to for adding a zesty twist to all your favorite dishes!
Like so many copycat recipes, this vegan copycat jalapeño sauce is a game-changer! My son is actually the main creator and taste tester for this recipe because I’ve never tried the original from Taco Bell.
He says this sauce nails it every time - creamy, spicy, and bursting with that signature Taco Bell flavor. Perfect for drizzling over tacos, burritos, or even as a dipping sauce. Plus, it’s super easy to whip up in a blender or food processor or make it by hand for a chunkier texture.
For other delicious vegan sauces, try Easy Chipotle Aioli Sauce, Vegan Chick-fil-A Sauce, and Cuban Chimichurri Sauce.
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Recipe Ingredients
Take a look at this picture! To make this easy creamy jalapeno sauce, you only need a handful of simple ingredients. See the recipe card for quantities.
Ingredient Notes
- Vegan Mayo - I’ve said it before, and I can still say it: I’ve never met a vegan mayo I didn’t like! Most major grocery stores offer vegan mayo options in the regular mayo aisle and refrigerated section or alongside other vegan goodies like tempeh and tofu.
- Vegan Sour Cream - I skip it if I’m out of vegan sour cream and not in the mood for a store run. The sauce won’t be as thick and creamy, but it’s still delicious!
- Pickled Jalapenos - Find the kind in a glass jar. You'll be using the brine as well.
How To Make A Creamy Vegan Jalapeno Sauce
This is so easy, just like so many of the sauces on this site. The instructions are on the recipe card, but here are a couple of pictures for those who like to see what you'll be doing.
Step 1: Mix thoroughly with mayo, sour cream, and spices in a small bowl.
Step 2: Add the jalapenos and brine and mix well. Adjust to your taste.
Top Tips
- Use a blender, food processor, or bullet for a creamy, non-chunky sauce.
- If the sauce is too thick, add a splash of lime juice to thin it out.
- The brine from the jalapenos will already bring some salt, so adjust the salt in the recipe if necessary.
Serving Suggestions
You'll want to use this creamy jalapeno sauce in your next meal, so here are a few suggestions.
- Tacos: Drizzle generously over your favorite vegan tacos or tostadas.
- Burritos or Quesadillas: Use as a zesty sauce inside your burritos or in this vegan jackfruit quesadilla.
- Dips: Perfect as a dip for tortilla chips or raw veggies.
- Bowls: Add a spicy kick to your grain bowls or salads like this Vegan Taco Bowl.
- Lunch Boxes: Perfect for kid or adult lunch boxes as a tasty dip or sandwich spread.
Storage and Freezing
Storage - Keep in an airtight container for up to a week.
Freezing - I have not frozen this sauce, but from my experience with so many vegan sauces, I think you'll be able to freeze it just fine for up to 2 months in a freezer-friendly container. Allow the sauce to come to fridge temperature before serving for the best flavor. If it thickens too much, stir in a splash of water or lime juice to achieve the desired consistency.
Frequently Asked Questions
No, I don't recommend it. You'll get a different flavor profile.
Yes.
More Vegan Sauce Recipes
What did you think?
Got a minute? Dive into the comments and rate this creamy vegan jalapeno sauce to let me know how it turned out for you. Was it a hit? Any twists you added? I want to know if my directions were any good. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
PrintRecipe
Vegan Jalapeno Sauce
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Diet: Vegan
Description
This vegan copycat jalapeño sauce is a game-changer! It’s creamy, spicy, and packed with that signature Taco Bell flavor. It’s perfect for drizzling over tacos, burritos, and bowls or used as a dipping sauce.
Ingredients
- ½ cup vegan mayonnaise
- ½ cup vegan sour cream
- 2 tablespoons pickled jalapeños, finely chopped
- 1 tablespoon pickled jalapeño juice from the jar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon chili powder (adjust for heat preference)
- ¼ teaspoon salt (or to taste)
Instructions
- Mix: In a bowl, combine mayonnaise and sour cream.
- Spices: Add garlic powder, onion powder, cumin, paprika, cayenne pepper, and salt.
- Incorporate: Stir in the finely chopped jalapeños and the jalapeño juice.
- Chill: Cover and refrigerate for 30 minutes to let the flavors meld.
Notes
Use a food processor, high-speed blender, or bullet blender for an even creamier sauce.
Nutritional information is only an estimate since vegan mayonnaise and sour cream vary.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: sauces
- Method: mixing bowl
- Cuisine: Mexican Inspired
Nutrition
- Serving Size: 2 tablespoons
- Calories: 99
- Sugar: 0.3 g
- Sodium: 212 mg
- Fat: 9.4 g
- Carbohydrates: 2.7 g
- Protein: 1.1 g
- Cholesterol: 0 mg
Jason says
Spicy, creamy, and totally vegan! Easy dip upgrade.
Regi Pearce says
Thanks, Jason! Glad you liked it.