This is a quick and easy way to make a basic aioli that you can use as a sandwich spread or dip on the fly. It comes from the Crazy Sexy Kitchen cookbook by Chad Sarno and Chris Carr. The garlic and lemon zest make it really zesty!
Shown with capers
1 cup Vegenaise or other vegan mayo
2 cloves garlic, finely minced
3 Tbsp lemon zest
Pinch of sea salt
Freshly cracked black pepper, to taste
In a bow, whisk all ingredients until smooth.