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    You are at:Home»Dairy-Free Recipes»Condiments and Salad Dressings»Sun-Dried Tomato Basil Aioli for a Quick, Easy, and Flavorful Condiment

    Sun-Dried Tomato Basil Aioli for a Quick, Easy, and Flavorful Condiment

    0
    By Alisa Fleming on May 8, 2006 Condiments and Salad Dressings, Dairy-Free Recipes

    This flavorful sun-dried tomato basil aioli makes a delicious creamy dip for fries or roasted vegetables, spread for sandwiches, or burger topping. It’s easy to prepare and has wonderful depth of flavor. Since my husband isn’t a big fan of basil, I sometimes omit it.

    For a roasted garlic sun-dried tomato aioli, you can substitute 3 to 6 cloves of roasted garlic for the fresh minced garlic. This adds a little depth in flavor and very subtle sweetness from the roasting.

    Sun-Dried Tomato Aioli Recipe - naturally dairy-free and gluten-free with vegan option

    Special Diet Notes: Sun-Dried Tomato Basil Aioli

    By ingredients, this recipe is dairy-free / non-dairy, optionally egg-free, gluten-free, nut-free, peanut-free, optionally soy-free, optionally vegan, vegetarian, keto, and paleo optional.

    Most brands of plain mayonnaise are naturally dairy-free, but they are made with eggs. If you confuse eggs with dairy, you’re not alone! See this post: Are Eggs Dairy?.

    Sun-Dried Tomato Basil Aioli
     
    Print
    Prep time
    20 mins
    Total time
    20 mins
     
    Feel free to omit the basil leaves if you want just a sun-dried tomato aioli. It's equally delicious! For more depth of flavor, you can use roasted garlic cloves in place of the minced garlic.
    Author: Alisa Fleming
    Recipe type: Sauce
    Cuisine: American
    Serves: 1¾ cups
    Ingredients
    • ⅓ cup sun-dried tomatoes
    • ⅓ cup hot water
    • 1 cup loosely packed fresh basil leaves
    • 1 tablespoon minced fresh garlic
    • 1½ cups regular mayonnaise or vegan mayonnaise (see Vegan Mayo Note below)
    • 2 teaspoon balsamic vinegar
    Instructions
    1. Place the sun-dried tomatoes in a small bowl and cover with them with the hot water. Let sit to rehydrate for 15 minutes.
    2. Transfer the 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.
    3. Add the mayonnaise and balsamic vinegar, and process until relatively smooth.
    4. Transfer the aioli to an airtight container and store in the refrigerator for up to 1 week.
    Notes
    Vegan Mayo Note: Some brands of vegan mayonnaise thin very easily. Reserve the sun-dried tomato soaking water if using vegan mayo, and blend it in as needed.
    Nutrition Information
    Serving size: 1 tablespoon Calories: 79 Fat: 8.6g Saturated fat: 1.3g Carbohydrates: .5g Sugar: .2g Sodium: 91mg Fiber: .1g Protein: .1g
    3.5.3229

    More Dairy-Free Aioli Recipes

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    Curry Spiced Aioli

    Sweet Potato Fries

    Garlic Aioli

    Thai Biscuit Mini Sandwiches with Quick Pickled Vegetables and Garlic Aioli - the delicious biscuits are infused with basil, red curry, and more! Naturally dairy-free and vegan recipe.

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, 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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