Curry Aioli
A flavorful, spicy aioli with curry, perfect for sandwiches, salads, or as a dip.
Equipment
Ingrediënten
- 7 ounces 198 g extra-firm tofu, drained and pressed
- ¼ cup 35 g raw cashews, ground into a very fine powder
- 1 tablespoon 15 ml lemon juice
- 1 tablespoon 21 g agave nectar
- 1½ teaspoons prepared brown or Dijon mustard
- 1 teaspoon apple cider vinegar
- ½ teaspoon sea salt
- 1 tablespoon 7 g ground coriander
- 2 teaspoons chili powder
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 6 tablespoons 90 ml canola oil
Instructies
- Place the tofu, cashew powder, lemon juice, agave, mustard, vinegar, salt, coriander, chili powder, turmeric, cumin, and black pepper in a blender.
- Blend until smooth.
- Slowly drizzle in the canola oil while blending until the desired consistency is reached.
- Transfer to an airtight container and refrigerate for up to 2 weeks.
Notes / Tips / Wine Advice:
Serving Tip:
Perfect for pairing with sandwiches, such as the Monte Cristo Reuben, or as a tangy dressing for salads.
Wine Advice:
Pair with a light white wine such as Sauvignon Blanc or a crisp rosé to complement the spiced flavors.
Nutritional Information
Calories: 30 kcal | Carbohydrates: 1.5 g | Protein: 1.5 g | Fat: 2.5 g | Fiber: 0.5 g | Sugar: 1 g | Salt: 0.03 g
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