Solar Power Recipe: Vegan Mexican Chipotle Aioli

Posted by | October 26, 2016
Dips and Spreads, Kitchen Staples, Plant-Oriented Lifestyle, Recipes

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When Life Gives You Pine Nuts, Make an Awesome Vegan Aioli

So, Glyn went to Costco and—being the fantastic husband that he is—he grabbed me several giant bags of organic raw pine nuts. Naturally, my creative juices started to flow and I quickly decided, ‘Mexican food it is!’

This aioli works great as a dip, as a sandwich spread, loaded onto potatoes, as a dressing for black bean and corn salad…I could go on and on!

In true Mexican style, I paired my aioli with some sliced-up jicama (which I sprinkled with lime juice, olive oil, chipotle, salt and chopped cilantro). Best appetizer ever! Delicious and nutritious.

Here’s my recipe.

Solar Power Health Vegan Mexican Chipotle Aioli


  • 1 cup pine nuts, soaked in filtered water for 1 hour
  • 2 tbsp lemon juice (around 1 lemon juiced)
  • 1 big, minced clove of garlic or 2 small ones
  • 1/2 to 1 tsp salt
  • 1 chipotle pepper in adobo sauce (you could also rehydrate a dried chipotle pepper or use 1/2 tsp ground chipotle)


Blend all these ingredients until smooth, adding small amounts of water as needed. Enjoy!

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