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Vegan Chimichurri Mayonnaise

updated

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Ingredients for 2 servings:

  • 50 g salad cream, vegan (mayonnaise substitute)
  • 1 bunch parsley, fresh
  • 1 red chili pepper(s)
  • 1 tsp lime zest
  • ¼ lime(s), juice
  • 2 tbsp oil, neutral
  • 1 garlic clove(s)
  • salt and pepper
  • 1 pinch(s) of sugar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

delicious dip for patties

Wash a lime in hot water and grate 1 teaspoon of the zest. Quarter the lime. Finely chop the parsley leaves. Halve the chili pepper, remove the seeds, and finely dice the chili. In a small bowl, combine the vegan mayonnaise with the chopped herbs, chili, lime zest, juice of one lime quarter, and oil. Peel the garlic, press it in, and season the chimichurri mayonnaise with salt, pepper, and a pinch of sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Vegan Chimichurri Mayonnaise