You won’t need mayo for this vegan version of aioli!
Yesterday I gave you the recipe for the Black Bean & Beet Croquettes, but forgot to include the recipe for the Artichoke Aioli. So here ya go!
This creamy, indulgent sauce makes a heavenly topping for the Black Bean and Beet Croquettes, as a dip for veggies or as a creamy pasta sauce if you thin it with more liquid. Try replacing the artichokes with roasted garlic for a tasty variation on this vegan aioli recipe. No matter how you enjoy it you are getting all the creamy goodness of aioli without any animal products.
Artichoke Aioli Recipe
1 cup cashews (soaked no less than 1 hour, drained)
2 tablespoon lemon juice, plus the zest
1 teaspoon apple cider vinegar
1/2 teaspoon sea salt
1 clove garlic
water as needed to thin the mixture enough to blend
1/2 cup chopped marinated artichoke hearts
1/4 cup chopped chives
Combine all ingredients except the artichokes and chives in a Vita-Mix or other high speed blender until creamy and smooth. Transfer to a bowl and mix in the artichokes and chives. Allow to chill before serving.