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Homemade Sriracha Aioli
Lisa

Homemade Sriracha Aioli

A sauce with the perfect amount of spice and sweetness that will compliment anything.
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Prep Time 5 minutes
Cook Time 0 minutes
0 minutes
Total Time 5 minutes
Course: Appetizer, condiment, vegan
Cuisine: American, Mediterranean
Ingredients Equipment Method

Ingredients
  

  • 1 Cup Oil I have only used avocado oil for this recipe.
  • 1/2 Cup Plain Unsweetened Plant Based Milk I used a plain unsweetened almond milk.
  • 1 Tbsp Sriracha Sauce
  • 1 Tbsp Lime Juice
  • 1/2 tsp Real Maple Syrup
  • 1 tsp Minced Garlic
  • 1 tsp Onion Powder
  • Salt and Pepper To taste.

Equipment

  • 1 Hand held Immersion Blender

Method
 

  1. NOTE: The most important part of this recipe is that the plant based milk HAS to be room temperature.
  2. If you choose to not let your plant based milk sit out to reach room temperature, you can warm it up in the microwave for 10 to 20 seconds.
  3. Also if any of the other ingredients are kept in the refrigerator, make sure to leave these out to reach room temperature as well.
  4. Next, add the oil, all the spices, minced garlic, maple syrup, sriracha sauce, and lime juice to the warm plant based milk and pour into a measuring cup for blending.
  5. To get the perfect aioli, you will need an immersion blender.
  6. Also do not over blend the mixture, this should take about one minute to get the consistency of a mayo.
  7. Once the aioli is done, cover and store in the refrigerator about an hour before using.
  8. The aioli will last about a week in the refrigerator.
Ways to serve your own Homemade Sriracha Aioli
  1. Try the aioli on anything that you would normally add sour cream to, such as chili, baked potatoes, or nachos.
  2. Another use for aioli is as a spread on your favorite hot or cold sandwich.
  3. One of my favorites is to use the aioli as a dip, try it with crackers, chips, fries, or even raw vegetables!