Aioli Origins
Aioli is popular in many Mediterranean countries, including France, Italy and Spain. The Roman Empire is where the sauce that resembles aioli originated.
It is traditionally made using a mixture of oil, lemon juice, garlic, and egg yolk. The plant-based version has a rich texture and flavor similar to aioli but with hints of heat from the chipotle. Find out more about the origin of Chipotle in Adobo.
Chipotle Aioli: How to make it?
This dip was a long time coming.
I always look at the sauces section when we visit a restaurant. I am a sauce fanatic and hope that they offer some dairy-free choices.
Chipotle Aioli is my favorite dip, aside from ketchup. It’s creamy and spicy, salty and creamy, all at once.
Here is my five-ingredient, vegan, gluten-free restaurant version.
I tried to use chickpea brine for a base in order to create a texture similar to “mayo”, but it was a complete fa, “ure. Trusty cashews never let me down.
Rest is easy: lemon juice (or water), salt, adobo-sauced chipotle, and almond milk.
Ingredients
- 3/4 cup raw cashews
- Add 1/2 cup of water or unsweetened almond milk to make a creamier sauce.
- Lemon juice 2 Tbsp
- 1/4 teaspoon sea salt
- Use 1-2 teaspoons of maple syrup or organic agave nectar. (Or substitute organic cane sugar, stevia or organic cane juice to t,aste).
- Two whole chipotle chilies in adobo (plus 1 teaspoon adobo as written on the original recipe // or more to taste).
- Use 1-2 Tbsp of avocado, grape seed, or canola oil ( optional for creaminess).
- One pinch of smoked paprika (optional)
Instructions
- Add the raw cashews into a mixing dish (or a High-Speed Blender), and then cover them with hot boiling water. Let stand for an hour (uncovered). Drain thoroughly.
- Add the soaked and drained cashews, along with water (or almondmilk), sea salt, maple almond milkepper, and adobo to a high speed blender.
- Add high-speed milk as necessary to blend. Scrape sides as necessary.
- Add more salt if needed. You can also add maple syrup or adobo to increase the heat. I added two more chipotles and additional salt (amount is as written in the original recipe // adjust if changing batch size). A little oil can be added to the sauce for extra creaminess. Smoked paprika can also be added to the sauce and give it a sweet, smoky flavor. Refrigerate or serve immediately. The leftovers can be stored in the fridge for up to five days. This sauce goes great with veggie hamburgers and sweet potato fries. It also works well on French fries as well as onion rings.
