I’m a huge fan of all things smoky, especially smoked paprika. So when I was trying to decide what kind of aioli to make tonight, and I suddenly realized I had a fresh bottle of smoked paprika in the pantry, it was pretty much a no brainer. If you want to give your sandwiches and wraps a southwest flare, this is a great way to do it. It’s also a fantastic dip.
Smoked Paprika Aioli
Delicious vegan aioli spiked with smoked paprika for a southwest flare. Great on sandwiches and wraps, or as a dip.
Ingredients
- 4 tbsp vegan mayo
- 1 tbsp garlic, minced
- 2 tsp smoked paprika
- 1 tsp lemon juice
- 1 tsp olive oil
Instructions
- Add all ingredients to a blender and blend until evenly mixed. Serve immediately or store in the fridge in an air tight container until you're ready to use it.
Notes
As long as you keep this in a tightly sealed jar or Tupperware container, it should keep in the fridge for a long time – about as long as ordinary vegan mayo after opening.
© VeganFoodLover.com
