This veganized aioli is just as incredible as any other, but healthier and dairy-free! It's an easy 10 minute blender recipe that will leave you with the perfect spread, dip, or even dressing!
Add all the ingredients, except for the chives, into any blender (such as a Vitamix).
Pour the aioli into a bowl. Add the finely chopped chives. Add some freshly ground black pepper to taste.
If needed adjust the seasoning with some salt or additional lemon juice.
Chipotle Pepper in Adobo Sauce - You can buy small cans of Chipotle Peppers already in Adobo Sauce from the grocery store. The brand I typically used is linked above. For this recipe, I used one of the Chipotle Peppers in the sauce. I added any Adobo Sauce that came along with the pepper as I scooped it out with a spoon (hence the ~1 tbsp adobo sauce in the ingredient list above). The adobo sauce is necessary to add that additional flavor for this aioli.
Tofu - Instead of 1/4 cup silken firm tofu, you can use either more vegan mayo (1/2 cup) or a plain vegan yogurt (such as plain foregar project cashew-based yogurt). I personally like to use the silken tofu to cut the taste of mayo down.