This Sriracha Aioli recipe is packed with healthy, flavorful ingredients that instantly level up your snacking game. Made in minutes with just the right amount of tangy, creamy, spicy heat! This clean eating condiment is mayonnaise-free and the perfect sauce, dip or spread.
Checked the cupboard and there’s no mayo? Or doesn’t fit your diet? Here’s the best mayonnaise to use in all your cooking.
Nutrition Facts :
1 cup raw or roasted cashews*
3/4 cup water or vegetable broth
1/2 teaspoon kosher salt
1 small garlic clove (1/8 teaspoon finely minced)
1/8 teaspoon kosher salt
1 egg yolk
1 teaspoon white wine vinegar
1/2 teaspoon Dijon mustard
1/3 cup olive oil OR 3 tablespoons olive oil plus 2 tablespoons neutral oil*
1 ripe avocado*
1 small garlic clove
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon kosher salt
2 tablespoons olive oil
2 tablespoons aquafaba (liquid from a can of chickpeas)
Place the cashews in a bowl and cover them with water. Soak for at least 1 hour. For preparation in advance, you can soak the cashews overnight, which is even better. Drain the cashews. Add the cashews, broth or water, and salt to a blender, then blend on high for 1 minute. Stop and scrape, then add additional liquid if necessary to come to a creamy consistency. Blend for several minutes until creamy and smooth. (Store in a sealed container in the refrigerator for up to 1 week or in the freezer for several months.)
Place a medium flat-bottomed bowl on top of a folded dish towel to keep it secure while whisking. The size of the bowl is important; it must be large enough to allow for whisking vigorously. Add the garlic, egg yolk, white wine vinegar, and Dijon mustard to the bowl and whisk until thick and creamy. Pour the olive oil into a liquid measuring cup. Starting one drop at a time, slowly add the olive oil into the egg mixture, whisking constantly. Allow the olive oil to become completely incorporated before continuing to add more olive oil; the drizzling can become gradually faster as you add more oil. Whisk until all of the oil is fully incorporated and the aioli is thickened. Store the leftover aioli in an airtight container in the refrigerator for several weeks; bring to room temperature before serving.
Pit the avocado. Add all ingredients to a small blender, small food processor, or cup of an immersion blender and blend. If you don’t have a small blender, you can make a chunkier version of the sauce by grating in the garlic and then whisking very vigorously to get it as smooth as possible. You also can use a standard-size blender or food processor, but you’ll need to make double the mayo to get it to blend. Store 2 to 3 days in the refrigerator and place plastic wrap pressed onto the surface of the mayo to prevent browning. If the very top layer does get browned, you can simply scrape it off.