Vegan Aioli Recipe
This vegan aioli recipe is a versatile condiment that can be used in a variety of ways. It's great as a dip for vegetables, chips, or crackers, or as a spread on sandwiches or burgers. You can also use it as a topping for roasted vegetables, grilled tofu, or veggie burgers.
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 125 ml unsweetened soy milk
- 1 to 2 tsp lemon juice
- 4 grated garlic cloves
- 1 pinch turmeric optional
- 1/2 teaspoon salt
- 250 ml extra-virgin olive oil
Instructions
- Place the soy milk, lemon juice, garlic, turmeric (if using), and salt in the beaker of a handheld immersion blender. Mix until all is well blended.125 ml unsweetened soy milk, 1 to 2 tsp lemon juice, 4 grated garlic cloves, 1 pinch turmeric, 1/2 teaspoon salt
- Keep on mixing, adding the olive oil very slowly to the mixture. If you add it too fast, the mixture will not thicken as well. As you keep on adding the oil and mixing, the melange will thicken. Carry on blending, moving the blade up and down, until you have a creamy and thick texture.250 ml extra-virgin olive oil
- This vegan aioli will keep refrigerated in an airtight container for up to a week.
Nutrition
Serving: 1servingCalories: 173kcalCarbohydrates: 1gProtein: 0.4gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gSodium: 103mgPotassium: 18mgFiber: 0.1gSugar: 0.1gVitamin A: 22IUVitamin C: 0.5mgCalcium: 15mgIron: 0.2mg