Okay, OKay, OKAY! When I tell you that this Vegan Lemon Dill Aioli Sauce is out of this world, I mean it! It is so out of this world, that when astronauts discover a new substance on Mars, they’ll take it in for analysis and discover that is actually our Vegan Lemon Dill Aioli Sauce and eat it with their dehydrated meals. It is so out of this worlds that Pluto and our Vegan Lemon Dill Aioli Sauce are actually best friends. It is so out of this world that aliens use our Vegan Lemon Dill Aioli Sauce to fuel their spaceships. No, but seriously, it is otherworldly!
If you can’t tell, I’m obsessed with this sauce. We had it with some Vegan Zucchini Fritters (Recipe coming soon), but you could definitely have it with any other appetizer or mix it in with a dish to add a little dill kick. It is creamy, thick, and wonderfully delicious.
Now, for a while we were not a fan of vegan mayonnaise. But since trying the Follow Your Heart Vegan Mayonnaise, we’ve converted to loving vegan mayonnaise. You can also buy the soy-free version if you like! It is so good with this dish, I promise you’ll love it. Also, we used fresh dill in this recipe, but if you only have dried dill, that’s totally okay! Just make sure that if you use dried dill, half the amount of dill you put into the recipe to not overpower the dill flavor.
Think you can’t have a smooth, creamy, garlicky sauce without chunks of garlic getting in the way of your pleasure? Don’t you HATE it when a huge piece of garlic shows up in your dip even though you swore you chopped the garlic finely? Okay, well, I have a solution for you. I came across Cookie and Kate’s blog and they gave me the idea of infusing the sauce with garlic by soaking it in a liquid. In this case, we used lemon juice. It was such a simple perfect solution and makes the sauce SOOO creamy.
This sauce is absolutely divine, and keep your eye’s out for the Vegan Zucchini Fritter recipe coming out soon which pairs so nicely with this sauce. I really hope you enjoy this sauce as much as I did.
Vegan Lemon Dill Aioli Sauce
This summer, our Vegan Lemon Aioli Sauce is the perfect pairing for fresh veggies in a dip or as a sauce on your favorite fish dish. Salmon, flounder, mahi mahi, it’s all good! The lemon and dill flavors are subtle enough not to overpower your dishes, but will enhance them with subtle flavor. This recipe...
- Prep Time: 15m
- Total Time: 15m
- Serves: 6
- Yield: 1/2 Cup
- Category: Appetizers, Dairy Free, Egg Free, Nut Free, Sides, Vegan
Ingredients
- 2 garlic cloves, minced
- 2 tsp. lemon juice
- 1/2 c vegan mayonnaise (we used Follow Your Heart)
- 2 tsp. lemon zest
- 2 tsp. fresh dill
- Sprinkle of salt
Instructions
- Mince 2 garlic cloves. Infuse the garlic into the dip by first placing the minced garlic into the lemon juice and letting it sit for 10 minutes. This will allow the lemon juice to absorb the garlic flavor.
- Place a fine-mesh strainer over a small bowl. Pour the garlic lemon juice into the bowl and press until all the lemon juice is strained into the bowl. Discard garlic or save for another recipe.
- Add the vegan mayonnaise to the lemon juice and then add the remaining lemon zest, fresh dill and a sprinkle of salt. Mix well. Add more lemon juice and dill to your own taste.
- Serve with roasted veggies or fresh veggies. The aioli will last in the refrigerator, covered for up to 10 days.
Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living I can t believe how creamy it looks for being dairy free. Lemon is a flavor I love to use in cooking, so I ll have to check this one out.
Thanks! Lemon is one of my favorite flavors too! This recipes does make a creamy, dairy-free aioli and it makes plenty of extra sauce so you can use it on other veggies throughout the week.