Garlic Aioli
1 cup plain soy yogurt
1/3 cup soy mayonnaise or Tofu Mayonnaise
(page 59 of The Whole Soy Cookbook by Patricia Greenberg)
2 Garlic cloves, minced
½ tsp dried thyme
½ tsp dried oregano
½ tsp dried rosemary
1. Using a wire whisk, thoroughly combine the yogurt, mayonnaise, garlic, thyme, oregano, and rosemary.
Makes 1½ cups; extra dressing may be stored in refrigerator for up to 2 weeks.
Recipe taken from The Whole Soy Cookbook by Patricia Greenberg
