Vegan Cilantro Aioli
It doesn't use store made vegan mayo, but it does feel and taste like mayo.
I've been slathering it all over rolls and bread. I've been dipping carrots and potatoes into it. If you're one of those people who love cilantro, you'll love this. If you're one of those people who hate cilantro, substitute parsley or dill. It'll be just as good.
6 ounces (half a package) silken firm tofu
2 tbls vegetable shortening
1 bunch fresh cilantro, including the thinner stems
1 lime, zest and juice
10-12 slices jalapeno/serrano
3 cloves garlic
2 tsps olive oil
2 1/2 tsps salt
1 1/2 tsps black pepper
1 tsp dry parsley
In a medium sized sauce pan heat the cilantro and garlic on medium heat. Use a metal or heat safe spoon to scoop out the shortening and leave the spoon with the shortening on it in the pan with the cilantro and garlic to soften it up. As the shortening begins to soften stir the cilantro and garlic to lightly coat it in some of the fat. Do this for a few minutes until the cilantro is glistening with a thin layer of fat and has wilted just a little bit.
Add the cilantro, garlic and the rest of the shortening from the spoon to the bowl of a food processor. Add remaining ingredients. Puree until smooth.
Chill at least a few hours in the fridge to allow the tofu and the shortening to firm up to the right texture.