This is a speedier version of the Cashew Aioli, subbing in the plant-lover’s mayo—Vegenaise. It’ll save the day when you need a sandwich spread or scrumptious dip on the fly. Add fresh herbs for a signature spread that’ll rock anything it touches.
To see more from Kris Carr, check out kriscarr.com!
Ingredients
1 cup Vegenaise or other vegan mayo
2 clove garlic, sliced on Microplane or other grater, or finely minced
3 Tbsp lemon zest
pinch of sea salt
freshly cracked black pepper, to taste
2 clove garlic, sliced on Microplane or other grater, or finely minced
3 Tbsp lemon zest
pinch of sea salt
freshly cracked black pepper, to taste
Directions
In a bowl, whisk all ingredients until smooth.
