J-Wro, aka Jason Wrobel, dips into his vibrant living bag of tricks—kinda like a male, vegan, celebrity chef version of Mary Poppins—and pulls out a vegan garlic aioli recipe that tastes like it has a dose of magic in it. Aioli is the favorite condiment choice of foodies and chefs everywhere for good reason: it is tangier and more flavorful than its mayo counterpart. Jason pairs his with steamed artichoke to create not just a match made in heaven, but perhaps a piece of heaven itself.
Start with a base of non-dairy Greek yogurt, coconut or almond works well, and then add to it the zing of lemon, the power of garlic, the freshness of dill, and a dash of sea salt and pepper for good measure. Blend it up and there you have it. Yes, it's that simple and easily made in seconds. Impress your friends, dunk your artichokes, spread your sandwiches, wow your social gatherings, stir your pasta salads, and enjoy this aioli in any other way your little heart may have once used mayo.
Garlic Aioli with Steamed Artichoke
Ingredients:
- 1 cup coconut Greek yogurt
- 1–2 teaspoons lemon juice
- 1–2 cloves garlic
- ¾ teaspoon dried dill
- ¼ salt
- ⅛ teaspoon black pepper
Combine all ingredients in blender and blend until creamy. Serve in small bowl or cup and dip steamed artichoke into sauce. It’s great with other vegetables and foods as well!
