• 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!