Jalapeno Lime Aioli

This creamy vegan Jalapeno Lime Aioli brings the perfect balance of tangy, smoky, spicy, and savory flavors. This delicious sauce goes on our tofu banh mi salad.

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Why You'll Love This Oil-Free Jalapeno Lime Aioli

• Big flavor ready in minutes
• Creamy without added oil
• Tangy, smoky, and spicy
• No cilantro required
• Meal prep friendly

This is a modified version of the jalapeno-lime aioli found in the Vegan Comfort Food Classics cookbook.

Health Benefits

This Jalapeno Lime Aioli is made with plant-based ingredients and contains no eggs or dairy. When prepared with homemade cashew vegan mayo, it gets its creamy texture from a whole plant food rather than refined oil.

Cashews provide plant-based protein and mostly unsaturated fats. Jalapenos contain capsaicin, the natural compound that gives peppers their heat, while fresh lime adds flavor and a small amount of vitamin C.

Perhaps the most practical benefit is that this sauce makes vegetables, beans, salads, and grain bowls even more enjoyable. A flavorful sauce can help turn simple plant foods into a meal you genuinely look forward to eating.

Keep in mind that pickled jalapenos and coconut aminos contain sodium. If you are limiting sodium, compare product labels, use fewer pickled jalapenos, and add extra lime juice for flavor.

Key Ingredients

1. Homemade vegan mayo: The cashew-based mayo gives this aioli its rich, smooth, and creamy foundation. Its mild flavor allows the jalapeno and lime to stand out.
2. Pickled jalapenos: They provide heat, acidity, and a slightly briny flavor. Because they soften during pickling, they blend easily into the sauce.

A full list of ingredients with exact amounts is in the recipe card below.

Substitutes and Variations

• Make it nut-free or lower in fat: This recipe uses a homemade, cashew-based vegan mayo. If you want a nut-free or low-fat version of this mayo, use the tofu-based vegan mayo.
• Make it milder: Start with 2 tablespoons of mild pickled jalapenos. Blend, taste, and add more if desired. You can also rinse the jalapenos briefly to reduce some of their briny flavor.
• Make it spicier: Add more pickled jalapenos, a small piece of fresh jalapeno, or a pinch of cayenne pepper. Add heat gradually. It is easy to invite more spice to the party, but getting it to leave is another matter.
• Substitute coconut aminos: Use 1 teaspoon of low-sodium tamari, blend, and taste before adding more. Tamari is saltier than coconut aminos and contains soy. Check the label if you need the sauce to remain gluten-free.

How to Make Jalapeno Lime Aioli

Zest the lime using a microplane grater or zester. The zest is where most of the flavor is in the lime.

Place all ingredients into a blender and blend until smooth and creamy.

Enjoy immediately or store in an airtight container in the refrigerator for up to 7 days.

Expert Tips

• Zest before juicing: A whole lime is much easier to zest than one that has already been squeezed.
• Use fresh lime juice: Bottled lime juice does not provide the same fresh, vibrant flavor.
• Drain the jalapeños: Too much pickling liquid can make the sauce watery and overly salty.
• Start with less water: You can always thin the sauce, but thickening it again is more difficult.
• Use a small blender: A mini blender works especially well because this is a relatively small batch.

Serving Suggestions

This spicy sauce goes beautifully on the vegan black bean sliders, hearty black bean breakfast wrap, mushroom fajitas, vegan black bean tacos, grilled veggies, and more.

Jalapeno Lime Aioli Recipe FAQs

This vegan Jalapeno Lime Aioli proves that a healthy plant-based sauce does not have to be bland or complicated. It is creamy, tangy, smoky, spicy, and ready in about 10 minutes.

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