Sun-Dried Tomato Basil Aioli


Sun-Dried Tomato Basil Aioli makes a delicious creamy flavorful dip for fries or roasted vegetables, spread for sandwiches, or burger topping. It’s easy to prepare and has a luscious taste and creamy texture.

Special Diet Notes: Sun-Dried Tomato Basil Aioli

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, gluten-free, peanut-free, vegan, plant-based, vegetarian, and optionally soy-free (use soy-free Vegenaise).

Sun-Dried Tomato Basil Aioli
Serves: 2 cups
  • ⅓ cup sun-dried tomatoes
  • ⅓ cup hot water
  • 1 cup loosely packed fresh basil leaves
  • 1 tablespoon garlic, minced
  • 1½ cups vegan mayonnaise (like Vegenaise)
  • 2 teaspoon balsamic vinegar
  1. In a small bowl, place the sun-dried tomatoes, cover with them with the hot water, and set aside to rehydrate for 10 minutes.
  2. Transfer the rehydrated sun-dried tomatoes and their soaking liquid to a blender or food processor.
  3. Add the basil leaves and garlic, and pulse a few times to roughly chop everything.
  4. Add the mayonnaise and balsamic vinegar, and process to well combine.
  5. Transfer aioli to an airtight container and store in the refrigerator for up to a week.

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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