Almond vegan aioli with Dijon mustard

Some sauces are ideal for the hottest days of the year, and one of them is this almond and mustard aioli.

It is a perfect aioli to serve with vegetable dishes of all kinds (grilled, roasted, barbecued or in salads) and dishes where quinoa is the main ingredient (such as these quinoa and carrot bites), as well as with potatoes, white asparagus, plant-based meats (seitan, tofu, tempeh…) and even as a dressing for pasta (in pasta salads or just as it is).

As for the properties of its main ingredient, almonds are a great source of energy (thanks to their complex carbohydrate content), rich in protein and fibre, which also provide good-quality healthy fats such as omega-6 and omega-9, vitamins A and E, B-group vitamins (B1, B2, B5, B6, B7 and B9 or folic acid) and minerals such as calcium, phosphorus, iron, magnesium, potassium, selenium and zinc.

The touch of mustard, in turn, lets us benefit from the antioxidant power of glucosinolates, which are also responsible for mustard's distinctive flavour, somewhere between spicy and bitter.