Ahhh, aioli—a slathering of this garlicky, olive oil-based spread instantly turns any sandwich from ordinary to gourmet. But it isn’t easy to make. Because aioli doesn’t contain egg yolks, like mayonnaise, creating that creamy, spreadable texture can be tricky. In this recipe, a homemade vegan mayo serves as the base, with soft artichoke hearts and jalapenos blended in for smoothness and a little spice!
Zesty Artichoke Aioli
Ingredients
1/2 to 3/4 cups vegan mayonnaise
1 jalapeno pepper, diced
1 clove garlic, diced
1/3 cup green onions
Juice of 1 freshly squeezed lemon
1 can low-sodium artichoke hearts in water
Directions
1. In food processor, combine all ingredients and process on high speed until smooth.
2. Pour aioli into jar and store, refrigerated, for up to 4 days.