Roasted Pepper Aioli

Recipe and photographs by Florencia Tagliavini, The NutraMilk nutritionist.

INGREDIENTS

For almond milk

• 1 cup (150g) almonds
• 1 quart (946ml) water
• 1/8 teaspoon Pink Himalayan salt (optional)

For mayonnaise

• 1 cup (220g) sunflower oil
• 1/2 cup (120ml) simple almond milk made with the NutraMilk
• 2 tsp apple cider vinegar
• ½ tsp Dijon mustard
• salt to taste

For aioli

• 1 red or yellow bell pepper
• 1/2 cup mayonnaise made with the NutraMilk
• 1 clove garlic minced
• salt and pepper to taste

INSTRUCTIONS

• Start by making fresh almond milk with the NutraMilk:
  • Place almonds in the NutraMilk container.
  • Press Butter cycle, set for 7 minutes.
  • Press Start.
  • Open the container lid, add water and replace lid.
  • Press Mix (do not change the default Mix time).
  • Press Start.
  • Press Dispense
  • Set aside ½ cup for mayonnaise and save the rest for later use.

• Make vegan mayonnaise next:
  • Blend all mayonnaise ingredients - adding the oil gradually until ingredients emulsify and you have a thick and creamy consistency.
  • It´s important that the milk and the oil are at the same temperature in order for mayonnaise to emulsify.
  • It works best to use an immersion blender (handheld blender) to make mayonnaise. You can also try using a whisk or a blender.
  • If the consistency is too thick, add more milk and if it´s too watery add more oil.
• Make aioli:
  • First, roast bell pepper by placing it on a sheet pan with parchment paper and in the oven (400°) for 25-30 minutes or until skin is blackened and papery. Once bell pepper has cooled, remove the stem and seeds, peel the skins from the pepper and discard.
  • Transfer to the NutraMilk with garlic and process for a few seconds.
  • Add mayonnaise, salt, and pepper to the NutraMilk and process until well blended and smooth.
  • Refrigerate for a few hours or even overnight to thicken and for the flavor to marry before serving.