Sun-Dried Tomato And Basil Aioli

Recipe Ingredients

1/3 cup	20g / 0.7oz	Sun-dried tomatoes
1/3 cup	78ml	Hot water
1 cup	40g / 1.4oz	Fresh basil leaves - (loosely packed)
1 tablespoon	15ml	Minced garlic
1 1/2 cups	355ml	Vegan mayonnaise
2 teaspoons	10ml	Balsamic vinegar

Recipe Instructions

In a small bowl, place the sun-dried tomatoes, cover with them with the hot water, and set aside to rehydrate for 10 minutes.

Transfer the rehydrated sun-dried tomatoes and their soaking liquid to a blender or food processor. Add the basil leaves and garlic, and pulse a few times to roughly chop everything. Add the soy mayonnaise and balsamic vinegar, and process to well combine.

Transfer aioli to an airtight container and store in the refrigerator for up to a week.

This recipe yields 2 cups.

Source:
The Vegan Chef at http://www.veganchef.com

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