Green Goddess Aioli

Phoebe Thorburn -

There's a plant-based bagel joint in Melbourne called Sable, which has the most delicious green, garlicky, aioli-like sauce on some of their bagels which to me at least, completely steals the show. I wish they sold it by the tub to take home.

For a catering job recently, I promised a green goddess aioli to go with some polenta bites - and what I ended up throwing together made me stop in my tracks & stare wide-eyed at my dog! It was the Sable sauce !! Or my memory of it anyway. Deliciously bright & garlicky. A secret sauce that goes well with baked polenta, tofu, chips, as a salad dressing, on burgers, by the spoon etc. etc.

You might have to source a few ingredients at specialty supermarkets/Asian grocers, although I don't imagine you would go too far wrong, swapping like-for-like.

INGREDIENTS

  • 180g vegan garlic aioli or vegan mayonaisse
  • 90g tofutti sour cream
  • 1/2 ripe avocado
  • 2 garlic cloves, peeled
  • 2 spring onions, roughly chopped
  • large handful parsley
  • handful basil leaves, roughly chopped
  • handful garlic chives, roughly chopped
  • handful carrot tops, roughly chopped
  • juice of 1 lemon
  • salt & pepper

METHOD

  1. Place all ingredients in a blender or food processor & blend until smooth, but flecks of herb remain. You may have to push the ingredients towards the blades/scrape down the sides to achieve a smooth consistency.
  2. Scrape the contents into an air-tight jar/container & refrigerate until cold. It will last up to 5 days.