Almond vegan aioli with Dijon mustard

There are sauces that are ideal for the hottest days of the year, and one of them is this alioli of almonds with mustard.

This aioli is ideal with vegetables, whether grilled, baked, barbecued or in salads; quinoa dishes such as these quinoa and carrot bites; potatoes, white asparagus and plant-based meat alternatives (seitan, tofu, tempeh…). It also works as a sauce for pasta, either in pasta salads or served warm.

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

On the other hand, the touch of mustard also allows us to benefit from the antioxidant power provided by glucosinolates, which are also responsible for that peculiar taste, between spicy and bitter, which characterizes mustard.