Traditionally, aioli is made by whisking together olive oil, garlic, and eggs into a creamy dream of heaven. I can't get enough! In my quest to find plant based variations of everything I eat, this is the best one so far! The chipotle gives the aioli a kick, and it's just so good I basically slathered it on everything for weeks, until I was slightly sick of testing out this recipe for you. Now that I see this gorgeous photo though, I will run straight to the kitchen to get my macadamia nuts soaking again.
Now don't ask me what to use this for, because it is seriously so versatile! As you can see, I went all fancy and boiled some artichokes to dip into the aioli. You can also eat it with a quinoa bowl, baked potato (or sweet potato) fries, on a sandwich, whisked into a salad dressing, dollop it on top of soups, or just eat plain standing in the kitchen in a tree pose - whoops, that just might be me!
Preparation time: 5 minutes
Soaking time: 2 hours
Makes: 1 cup
- ½ cup raw macadamia nuts, soaked for 2 hours in plenty of water
- 1 dried chipotle chili, soaked for 2 hours in plenty of water
- 2 cups chili soaking water
- ¾ cups extra virgin olive oil
- 1 garlic clove
- 4 tsp lemon juice
- ½ tsp smoked paprika powder
- ⅛ tsp sea salt
Strain the macadamia nuts, and rinse well.
Strain the chipotle, reserving the water for the aioli!
Place all ingredients in the food processor and blend on medium-high for 2 minutes or until super creamy. You should not be able to feel nutty bits in your mouth when trying the aioli. Then it's time to blend some more!