Last Updated on April 14, 2022
This Sun Dried Tomato Basil Aioli is not only Vegan, but Gluten Free, and so easy to make!
Making aioli at home is unbelievably easy, all you really need is an immersion blender.
Aioli is a staple in our house of 4 adults, and we all eat differently, but it is still a favorite no matter what our diet.
If you have never tried Aioli, you really are missing out on something that is so flavorful and a compliment to everything!
What is Aioli?
The name actually means oil and garlic, but there so many variations with many different types of ingredients, such as eggs, lemon juice, and mustard.
Some purists believe that the absence of the egg and that it only contains oil and garlic with no other seasoning makes it a aioli and not a mayo.
Aioli started to become much more common in the United States in the 1990s, that’s when just about any flavored mayonnaise would be considered aioli.
As for me, I am going to refer to a egg free mayonnaise as a aioli.
Sun Dried Tomato Basil Aioli
Ingredients
1 Cup Avocado Oil
1/2 Cup Unsweetened Plain Almond Milk
1 Tbsp Lemon Juice
1 tsp Minced Garlic
1/2 tsp Salt
1 tsp Onion Powder
1 Tbsp Sun Dried Tomato
1/2 tsp Real Maple Syrup
1 tsp Dried Basil
Instructions
The most important part of this recipe is that the almond milk HAS to be room temperature.
If you choose to not let your almond milk sit out to reach room temperature, you can warm it up in the microwave for 10 to 20 seconds. Check to see if the almond milk is warm before adding the oil.
If any of the other ingredients are kept in the refrigerator, add those ingredients into the almond milk to get that to room temperature or warm these ingredients with the almond milk.
Add the avocado oil, spices, maple syrup, and lemon juice to the warm almond milk and pour into a quart jar to blend.
You will need an immersion blender to blend the perfect aioli, and you will only need to blend no more than a minute to get the consistency of a mayo.
Dice up the sun dried tomatoes and add to the quart jar.
Once you are done blending, cover and store in the refrigerator about an hour before using.
The aioli will last about a week to 10 days in the refrigerator.
Below are some of the great ways to use this Sun Dried Tomato Basil Aioli.
Try the aioli on anything that you would add sour cream to, like chili, baked potatoes, or nachos.
Another use for aioli is as a spread on your favorite hot or cold sandwich.
One of my favorites is as a dip, try it with crackers, chips, even raw vegetables!
There really is no limit to this Sun Dried Tomato Basil Aioli!
Sun Dried Tomato Basil Aioli
Equipment
- Hand held Immersion Blender
Ingredients
- 1 Cup Avocado Oil
- 1/2 Cup Unsweetened Plain Almond Milk
- 1 Tbsp Lemon Juice
- 1 tsp Minced Garlic
- 1 tsp Onion Powder
- 1/2 tsp Salt
- 1 Tbsp Sun Dried Tomato
- 1/2 tsp Real Maple Syrup
- 1 tsp Dried Basil
Instructions
- The most important part of this recipe is that the almond milk HAS to be room temperature.
- If you choose to not let your almond milk sit out to reach room temperature, you can warm it up in the microwave for 10 to 20 seconds. Check to see if the almond milk is warm before adding the oil.
- If any of the other ingredients are kept in the refrigerator, add those ingredients into the almond milk to get that to room temperature or warm these ingredients with the almond milk.
- Add the avocado oil, spices, maple syrup, and lemon juice to the warm almond milk and pour into a quart jar to blend.
- You will need a immersion blender to blend the perfect aioli, and you will only need to blend no more than a minute to get the consistency of a mayo.
- Dice up the sun dried tomatoes and add to the quart jar.
- Once you are done blending, cover and store in the refrigerator about an hour before using.
- The aioli will last about a week to 10 days in the refrigerator.
Below are some of the great ways to use this Sun Dried Tomato Basil Aioli.
- Try the aioli on anything that you would add sour cream, like chili, baked potatoes, or nachos.
- Another use for aioli is as a spread on your favorite hot or cold sandwich.
- One of my favorites is as a dip, try it with crackers, chips, even raw vegetables!
- There really is no limit to this Sun Dried Tomato Basil Aioli!
