Go Back
–+ servings

Save now, cook later.

We'll email this post to you, so you can come back to it later!

dipping corn ribs in aioli
Print Recipe
5 from 2 votes

Red Pepper Aioli

This simple aioli is easy to make and adds the perfect amount of creaminess and tang to vegan empanadas.
Cook Time10 minutes
Total Time10 minutes
Course: Sauce
Cuisine: American
Servings: 0.5 Cups
Author: Jenné Claiborne

Equipment

  • 1 blender or food processor

Ingredients

  • 1/2 cup vegan mayo
  • 1 large roasted red bell pepper jarred
  • 1/4 cup fresh dill chopped
  • 1 tbsp red wine vinegar
  • 1 tsp cane sugar optional
  • 1 tsp freshly ground black pepper

Instructions

  • Place all of the ingredients in a blender and blend until smooth.

Notes

Recipe Pro Tips:
  • Use jarred roasted red bell pepper for the quickest option. 
  • Store leftover sauce in an airtight container in the fridge for 3-4 days.

Nutrition

Calories: 1510kcal | Carbohydrates: 31g | Protein: 2g | Fat: 145g | Saturated Fat: 16g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 2310mg | Potassium: 346mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2220IU | Vitamin C: 55mg | Calcium: 99mg | Iron: 3mg