Kikkoman Vegan Spicy Soy-rano Aioli

1. Begin by prepping the fresh ingredients. Roughly chop the serrano chiles (removing seeds if you prefer milder heat), peel the garlic, and chop the onion and cilantro.
2. To emulsify the base, add the Kikkoman® Soymilk to a blender and blend on medium-high speed. With the blender running, slowly drizzle in 2½ cups of oil. Continue blending until the mixture becomes thick, creamy, and fully emulsified.
3. Once the base is emulsified, add the Kikkoman® Rice Vinegar, lime juice, chopped chiles, garlic, onion, cilantro, nutritional yeast, and 2½ teaspoons of salt. Blend until smooth and creamy.
4. Taste and adjust the seasoning, adding more salt if needed (up to 4 teaspoons total). If the aioli is too thick, you can thin it by blending in a little more lime juice or water. If it’s too runny—especially if your produce was extra juicy—blend in a small amount of additional oil until it reaches the desired consistency.
5. Transfer the aioli to a clean container. It’s ideal for drizzling over tacos, spreading on sandwiches, serving with roasted vegetables, or using as a zesty dip.

Storage Tips

Refrigerate in an airtight container for up to 5 days. Shake or stir before each use if separation occurs.