Photo: Jannah Eilanie Szeibert
After you make this aioli, you're going to look for an excuse to put it on something, it's just so good. I like to use it as a salad dressing or as a brown-rice topper.
Makes 2 1/2 cups
1 cup vegan mayonnaise
1/2 cup reduced-sodium soy sauce
Juice of 3 limes
3 Tbsp. prepared wasabi
2 bunches cilantro, washed, with bottom 1 inch of stems removed
1 bunch scallions (green parts only)
1 garlic clove, crushed
Place everything in a blender and puree until smooth.
Save in an airtight container or squeeze bottle and refrigerate for up to 1 week.
From Roberto's New Vegan Cooking (Da Capo Lifelong) by Roberto Martin.