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.

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