Curry Aioli
A flavorful and creamy aioli with a hint of curry, perfect for sandwiches, salads, or as a dip. Add it to your Monte Cristo Reuben or any dish in need of a punch!
Equipment
- Blender, Measuring spoons, Airtight container
Ingredients
- 1 tablespoon 15 ml lemon juice
- 1 tablespoon 21 g agave nectar
- 1½ teaspoons prepared brown or Dijon mustard
- 2 teaspoons chili powder
- 2 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 7 ounces 198 g extra-firm tofu, drained and pressed
- 1 teaspoon apple cider vinegar
- ½ teaspoon sea salt
- 6 tablespoons 90 ml canola oil
- ¼ cup 35 g raw cashews, ground into a very fine powder
- 1 teaspoon black pepper
- 1 tablespoon 7 g ground coriander
Instructions
- Place the tofu, cashew powder, lemon juice, agave, mustard, vinegar, salt, coriander, chili powder, turmeric, cumin, and black pepper into a blender.
- Blend until smooth.
- Slowly drizzle in the canola oil while blending until the desired consistency is reached.
- Store in an airtight container and refrigerate for up to 2 weeks.
- Use as a spread, dip, or dressing.
Notes & Wine Advice
Serving Tip:
For an extra kick, add a little extra chili powder or cumin to taste.
Wine Advice:
Pair this curry aioli with a crisp, refreshing white wine such as Sauvignon Blanc to balance its rich flavors.
Nutrition values
Calories: 70 kcal | koolhydraten: 4 g | Eiwitten: 2 g | Vet: 5 g | Suiker: 2 g