Saffron Aioli

About

This plant-based alternative to traditional aioli is colourful and will add a festive, yet exotic look to your Thanksgiving table. Serve with fresh veggies or crusty bread. This dip can be stored for up to two weeks in the fridge in an airtight container.

Ingredients

Directions

1. In a small sauce pan over low heat, combine the orange juice and saffron, stirring until the saffron starts to dissolve. Allow to cool.
2. In a food processor or blender, process the garlic and tofu until well mixed.
3. With the machine running, slowly add the olive oil through the feed tube and process until the mixture thickens and lightens in colour.
4. Add the lemon and orange juice, and season with salt and pepper.

Source

Entertaining for a Veggie Planet
250 Down-to-Earth Recipes
by Didi Emmons

Available at:

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Above saffron photo by Hubertl, courtesy, Wikimedia Commons.