I’m a huge fan of all things smoky, especially smoked paprika. The flavour is ust delicious, it tantalizes my taste buds.
So when I was trying to decide what kind of aioli to make tonight, I settled for a vegan aioli. I had to make a decision between a smoked paprika aioli and a smoky tangy vegan aioli. I went with the first. I just felt that I`d love for something paprika flavoured.
It helped a lot that this paprika aioli recipe needs little ingredients. I thought that I could not make it because I did not have many things in my pantry. But then, I suddenly realized I had a fresh bottle of smoked paprika. From there on, 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.
Delicious vegan aioli spiked with smoked paprika for a southwest flare. Great on sandwiches and wraps, or as a dip.
- 4 tbsp vegan mayo
- 1 tbsp garlic, minced
- 2 tsp smoked paprika
- 1 tsp lemon juice
- 1 tsp olive oil
- 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.
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.