easy vegan aioli
this aioli is delicious, cheap, and so easy to make. aquafaba and sunflower oil as a base, and a few other ingredients to make this the best (vegan) aioli out there!
Equipment
- immersion blender
- colander (strainer or sieve)
Ingredients
- 100 ml aquafaba
- 1 clove garlic
- salt
- pepper
- ¼ tsp mustard seeds *
- ¼ tsp dried chilli flakes
- 1 tsp lemon juice **
- ½ tsp sugar ***
- 350 ml sunflower oil
Instructions
- strain the chickpeas until you have 100 ml of aquafaba. put the aquafaba in a tall and narrow recipient (this is to make blending easier).
- add the garlic, salt, pepper, mustard seeds, chilli flakes, lemon juice, and sugar to the aquafaba.
- on low speed, blend this together until you have a foamy mixture.
- then, gradually start adding the sunflower oil whilst blending. when the aioli starts to thicken, move the blender up and down to incorporate all the oil.
- if you prefer a runnier aioli, use less oil. if you prefer a thicker aioli, use a little more oil.
- that's it! the aioli is done. use right away or store in the fridge for up to two weeks.
Notes
*instead of mustard seeds, feel free to use mustard.
**you can substitute the lemon juice for vinegar.
***would you rather not use any sugar? agave or maple syrup will also work.
Tried this recipe?Let us know how it was!