Cuban-Style Mojo (Vegan) for Yuca & Tostones

This bright, garlicky Cuban-style mojo is the perfect all-purpose sauce for boiled yuca and crispy tostones. Warmed gently so the garlic blooms without browning, it hits that classic sweet-sour citrus balance with plenty of savory punch. Toss it with hot yuca so it soaks in, and keep a little aside as a dunking sauce for tostones. Great for parties because it scales easily and holds well at room temp.

Total time: 25 minutes

Yield: Makes about 2 1/2 cups (enough for ~8–10 lb yuca)

Ingredients

  • 1 cup neutral oil (canola or avocado)
  • 1/3 cup olive oil (optional, for flavor)
  • 12–16 garlic cloves, finely minced or microplaned
  • 3/4 cup orange juice (fresh or bottled)
  • 1/2 cup fresh lime juice
  • 2 tsp kosher salt, plus more to taste
  • 1 tsp dried oregano (optional)
  • 1/2 tsp black pepper (optional)
  • 1/4 cup thin-sliced onion (softens in the warm mojo)
  • 1–2 Tbsp white vinegar (extra snap)
  • 1/2 cup prepared mojo (from above)
  • 2–3 Tbsp capers brine or 1–2 Tbsp extra lime juice
  • Pinch of salt, to taste

Instructions

  1. Warm the garlic in oil (don’t brown): In a small saucepan over low heat, combine the neutral oil, optional olive oil, and garlic. Cook 2–4 minutes until the garlic smells sweet and very fragrant and you see gentle bubbling. Do not let it brown—pull the pan off heat if you see any color.
  2. Add citrus off heat: With the pan off the burner, stir in the orange juice, lime juice, kosher salt, and optional oregano/pepper. The mixture should smell sharply citrusy and garlicky.
  3. Taste and balance: It should taste bright, garlicky, and slightly salty. Add a pinch more salt if it tastes flat; add a splash of vinegar if you want it snappier.
  4. Dress hot yuca: Drain boiled yuca very well. While it’s still hot and steamy, toss with mojo so it soaks in. If using sliced onion, stir it in now.
  5. Rest briefly: Let sit 10 minutes; the yuca should look glossy and well-coated, and the onion (if using) should soften slightly.
  6. Make the dip: Spoon 1/2 cup mojo into a bowl. Stir in capers brine (or extra lime juice) and a pinch of salt. Serve alongside tostones for dipping or drizzling.

Notes

Make-ahead: Holds 3–4 days refrigerated; bring to room temp and whisk/shake before serving. If it separates, that’s normal—just stir. Garlic control: For a milder mojo, use 10–12 cloves and keep the heat very low; for a sharper bite, skip warming and just whisk minced garlic into the oils and citrus. Citrus swaps: If you’re short on orange, use more lime plus a teaspoon of sugar or honey (if not vegan).