Vegan Aioli
The best vegan aioli is creamy and garlicky, made with simple ingredients and ready in minutes. Perfect as a dip, dressing, spread or topping.
Servings: 24 Tablespoons
Calories: 88kcal
Ingredients
- 3 Tablespoons Aquafaba (45ml) Liquid from a can of chickpeas
- 1 teaspoon Dijon Mustard
- ¾ teaspoon Salt
- 2 Tablespoons Lemon Juice
- 2 teaspoons Crushed Garlic
- 1 cup Avocado Oil (240ml)
- 1 Tablespoon Olive Oil Extra Virgin
- 1 Tablespoon Maple Syrup
- ¼ teaspoon Paprika
Instructions
- Add aquafaba, dijon mustard, salt, lemon juice, crushed garlic, avocado oil, olive oil, maple syrup and paprika to a measuring jug.
- Use an immersion blender (handheld blender) to blend it into aioli.
Notes
- Aquafaba. This usually translates to about quarter of what you would get from a regular 15 ounce (425g) can of Chickpeas. You can throw the rest away or keep it for other uses.
- Avocado oil. I really like the neutral flavor of avocado oil as the base for this aioli, but if you want to experiment with different oils you can do so with differing taste results. I would recommend not to use more olive oil than directed as the process of blending olive oil can make it turn bitter.
- Quantity: This recipe makes around 1 and ½ cups of aioli.
- Storing: Keep your aioli stored in the fridge for up to 5 days.
Nutrition
Serving: 1Tablespoon | Calories: 88kcal | Carbohydrates: 1g | Protein: 0.03g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 75mg | Potassium: 5mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.01mg