Cucumber & Lemon Aioli
This aioli, created for my Roasted Garlic Mashed Cauliflower Cakes, is light, but creamy, and would also go good on a Greek salad, in place of tzaziki dressing over falafels, or as a dip for my Artichoke Vegeta-Balls.
Servings 7 fluid ounces (approximately)
Ingredients
- 1/3 cup grated cucumber* (peel and deseed before grating) about 1/2 of a large cucumber
- 1/2 cup vegan mayonnaise For soy-free, I know Follow Your Heart makes a soy-free variety of Vegenaise
- 1 tsp lemon juice
- 1/8 tsp sea salt
- 1/8 tsp black pepper
Instructions
- Add all ingredients to your food processor and mix until well combined. Refrigerate until ready to use.
Notes
*If using the food processor to grate the cucumber, make sure to first remove the grated cucumber and wipe the food processor dry before finishing the aioli. Otherwise, it'll be too watery.