Sun-Dried Tomato & Basil Aioli (Vegan, Gluten-Free)



  • 1/3 cup sun-dried tomatoes
  • 1/3 cup hot water
  • 1 cup loosely packed fresh basil leaves
  • 1 T. garlic, minced
  • 1 1/2 cups vegan mayonnaise
  • 2 t. balsamic vinegar

In a small bowl, place the sun-dried tomatoes, cover with them with the hot water, and set aside to rehydrate for 10 minutes. Transfer the rehydrated sun-dried tomatoes and their soaking liquid to a blender or food processor. Add the basil leaves and garlic, and pulse a few times to roughly chop everything. Add the soy mayonnaise and balsamic vinegar, and process to well combine. Transfer aioli to an airtight container and store in the refrigerator for up to a week.

Yield: 2 Cups

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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