Vegan Jalapeno Lime Aioli
This spicy oil-free vegan aioli will become your new favorite sauce. Perfect for sauces, bowls, wraps, and dips.
Servings: 4
Calories: 117kcal
Ingredients
- ½ cup homemade vegan mayo
- ¼ cup pickled jalapenos drained
- ¼ tsp lime zest
- 1 Tbsp fresh lime juice
- ¼ tsp chili powder
- ¼ tsp ground cumin
- 2 tsp coconut aminos
- 1 to 3 Tbsp water use more water for a thinner consistency
Instructions
- Use a microplane grater to zest the lime.
- Place all ingredients into a blender and blend until smooth and creamy.
- Optional: Top or stir in an additional pinch of lime zest.
- Enjoy immediately or store in an airtight container in the refrigerator for up to 5 days.
Notes
- Zest the lime before juicing and use fresh lime juice (not bottled).
- Drain the pickled jalapeños because too much pickling liquid can make the sauce watery and overly salty.
- Use a mini blender, since this is a small-batch recipe.
- Store leftovers in an airtight container (like a mason jar) and refrigerate for up to five days. Freezing is not recommended.
Nutrition
Calories: 117kcal | Carbohydrates: 9g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 435mg | Potassium: 173mg | Fiber: 1g | Sugar: 3g | Vitamin A: 204IU | Vitamin C: 11mg | Calcium: 15mg | Iron: 2mg
