Updated: Jan 8, 2022
Use the recipe below or check out the Nutritional App to find other quick & easy side sauce ideas. This recipe was adapted from its original recipe to be completely alkaline!
"Spicy, delicious, 5-ingredient Chipotle Aioli that's entirely vegan and gluten-free. Perfect for slathering on veggie burgers, fries, onion rings, and more."
Inspired by: Minimalist Baker
Yields: 8 servings (2-tbsp each)
Prep Time: 5 mins
Soak Time: 1 hr
Total Time: 1 hr 5 mins
3/4 cup raw walnuts
1/2 cup spring water (or unsweetened plain walnut milk for creamier sauce)
2 Tbsp key lime juice
1/4 tsp sea salt
1-2 tsp maple agave nectar
2-3 whole sundried tomatoes in oil (plus 1 tsp of the oil - more or less to taste)
1-2 Tbsp avocado or grapeseed* (for creaminess)
1-2 pinches cayenne pepper (for spiciness)
**see app for approved foods & recipes
Add raw walnuts to a mixing bowl and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.
Add soaked, drained walnuts to a high-speed blender, spring water (or walnut milk), lime juice, sea salt, agave, sundried tomatoes + their oil.
Blend on high until creamy and smooth, adding more water or walnut milk as needed to encourage blending. Scrape down sides as needed.
Taste and adjust seasonings as needed, adding more:
salt to taste
lime for acidity
agave for sweetness
cayenne pepper for heat.
Serve immediately or refrigerate. Leftovers will keep covered in the refrigerator up to 5 days.
*Nutrition information is a rough estimate calculated without any oil.
*Recipe makes ~1 cup aioli.
All images courtesy of TheModernProper.com
Nutrition (1 of 8 servings)
Serving: 2 two-Tbsp servings Calories: 73 Carbohydrates: 6 g Protein: 2 g Fat: 5.2 g Saturated Fat: 1 gTrans Fat: 0 g Cholesterol: 0 mgSodium: 62 mgFiber: 0.7 g Sugar: 1.8 g