This zesty aioli is oil free, and arguably sugar free (optionally salt free), and can be used in place of mayonnaise, vegannaise, or even cooking oil. The avocado supplies a healthy fat for sautéing, or roasting, and adjusting the broth amounts can give you a wetter consistency for pan-fry or a thicker consistency for spreading on sandwiches. Bonus, the blackstrap molasses gives you a ton of natural vitamins and minerals, the apple cider vinegar the probiotics you need for improved digestions, the nutritional yeast is fortified with B12, and the turmeric supplies you with a daily anti-inflammatory boost!
Throw the following into a food processor or blender for 3-5 minutes:
1/2 cup broth
the juice from 1/4 of a lemon wedge, squeezed
1 teaspoon salt (can be omitted for a salt-free diet)
1 clove garlic, minced
1/2 teaspoon turmeric
1/2 teaspoon mustard powder
2 tablespoons nutritional yeast, aka nooch
1/2 Tablespoon apple cider vinegar
1/2 teaspoon SMOKED paprika
1 teaspoon black pepper, ground
1/2 teaspoon Blackstrap Molasses
Optional: 2 tablespoons aquafaba, aka chickpea liquid
Once all of the ingredients are blended, you can thin the mixture up for sautéing or pan-frying by adding another 1/4 cup of your broth, or you can thicken the mixture to the consistency of store-bought mayo with the 2 optional tablespoons of aquafaba (1 tablespoon of cornstarch or arrowroot would also work, and reducing the broth to 1/3 cup instead of 1/2 will also thicken a bit in a pinch)
It goes great on bread! This is the Roots Market Bakeshop vegan Pumpernickel bread, a great flavor compliment to the tangy aioli!