vegan curry aioli.

Switching to a plant-based diet can sometimes mean parting ways with foods we used to love... but perhaps foods that weren't doing us a whole lot of good.

Mayonnaise is one of those things. It's not that I have so much of an issue with the eggs or the oil (I am all about healthy fats!), I do have an issue with things like Miracle Whip purporting to be real food, and having a label that looks like this:

water, soybean oil, vinegar, high fructose corn syrup (from GMO corn), sugar, modified cornstarch (from GMO corn), dried eggs, salt, mustard flour, paprika, spice, natural flavor, potassium sorbate (a preservative), enzyme modified egg yolk, and dried garlic.

I see a lot of 'modifieds' and 'changed-eroo' ingredients in here. No matter what kind of eating plan you subscribe to, this isn't food. 

vegan aioli 2

But let's face it: sometimes you need an aioli. This spiced creamy dip is often served in restaurants alongside chicken wings or breaded deep-fried things. Bonus about this aioli? You can pair it with good stuff, too, and it'll still be yummy. Good for you, wellness warrior!

It takes a couple of minutes to thicken up at the blender, so do be patient. You'll pour the oil in with your other ingredients as it combines; the olive and lemon juice emulsify and thicken the non-dairy milk, creating a mayo-y consistency... no dried egg powder or enzyme-modified yolks required. 

Great as a dip, salad dressing or sandwich spread, this aioli provides all the flavor - and none of the crap - of the traditional version. Feel free to adjust spices to taste, or experiment with other spice combinations (Mexican?) to make this your own.

Enjoy!

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vegan curry aioli
Yields 1
You don't need mayo to make a gorgeous vegan aioli, just a little patience, a food processor and some zippy Indian spices.
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 3/4 cup soy or almond milk
  2. 1 1/2 tbsp fresh lemon juice
  3. 1 tsp Dijon mustard
  4. ~1/2 cup olive oil
  5. pinch of salt
  6. pinch of pepper
  7. garlic powder
  8. black pepper
  9. cardamom
  10. cinnamon
  11. garam masala
Instructions
  1. Combine almond milk, lemon juice and mustard in a blender or with an immersion blender for about 30 seconds. While blending, slowly add in the oil until emulsified and thickened. Add the salt, pepper and remaining spices and blend until smooth.
From The Ground Up Wellness http://fromthegroundupwellness.com/
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Posted in dinner, gluten-free recipes, health coaching info, homepage featured, kid-friendly recipes, lunch, recipes, side dishes, snacks
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  1. […] other ingredients nicely here and also provides a pretty pop of purple!) The Vegan Aioli – which you can find separately at this post here – is a versatile little dressing. It’s gorgeously smooth and makes this feel a little […]

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