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overhead of gochujang aioli with sweet potato wedges
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5 from 5 votes

Vegan Gochujang Aioli

Gochujang, Korean red pepper paste, gives this vegan aioli irresistible savory and spicy taste. With just a handful of ingredients, this vegan dipping sauce is a cinch to make.
Cook Time5 minutes
Total Time5 minutes
Course: Sauce
Cuisine: American, Korean
Servings: 0.5 cups
Author: Jenné Claiborne

Equipment

Ingredients

  • 1/2 cup vegan mayo
  • 1 tbsp gochujang paste
  • 1 tbsp rice vinegar
  • 1 tsp agave or cane sugar

Instructions

  • Place ingredients in a food processor, and blend until smooth.
  • Season to taste with more gochujang if desired.

Notes

Storage Directions
  • Refrigeration: Store Vegan Gochujang Aioli in an airtight container in the fridge for up to a week. 

Nutrition

Calories: 1541kcal | Carbohydrates: 40g | Protein: 1g | Fat: 144g | Saturated Fat: 16g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 1287mg | Potassium: 120mg | Fiber: 0.2g | Sugar: 16g | Vitamin A: 64IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 0.3mg