Description
This is the best, creamiest easy vegan garlic aioli that takes 5 minutes to make and is so much better than anything you can find in the store. No eggs, full on flavour.
It uses just 8 ingredients and keeps for a lot longer than egg-based aioli. You’ll need a blender for this recipe, but if you don’t have one, I outline how to make this with an immersion (stick) blender in the notes below the recipe.
Ingredients
For the aioli –
- 60ml aquafaba (the liquid from a tin of chickpeas)
- 3 cloves of garlic, chopped
- 1/2 tablespoon apple cider vinegar (or use white wine vinegar or rice wine vinegar)
- 1/2 tablespoon lemon juice
- 1 cup sunflower oil (or another neutral oil, don’t use olive oil as the flavour will be too strong)
- 1 teaspoon salt
- 1 teaspoon Dijon mustard (or use whole grain)
Equipment –
Blender (or see notes for how to make this with an immersion (stick) blender.
Instructions
- Blend your ingredients. Start by getting your 60ml of aquafaba, 3 chopped garlic cloves, 1/2 tablespoon of apple cider vinegar, 1/2 tablespoon of lemon juice, 1 teaspoon of salt and 1 teaspoon of dijon mustard into your blender. Blitz for a minute, until the garlic is broken down and the mix is looking frothy.
- Slowly drizzle in the oil. Transfer your 1 cup of oil into something pourable, like a measuring jug. With the blender motor running, very slowly start to pour the oil into the blender. Doing this SLOWLY is key here – if you pour too much oil in your aioli will split and it’ll be extremely heartbreaking. Keep SLOWLY pouring in your oil until it’s all been incorporated into the aioli and the aioli has become creamy white and very thick. Make sure you’re watching the aioli in the blender and stop pouring if you see a little oil collecting at the top. If this happens (it’s fine!) just turn the motor off, give the aioli a gentle stir and then put the motor back on, until the oil disappears from the top.
- Finish and store. And that’s it! The aioli will keep for at least 3 weeks in the fridge in an airtight container.
Notes
To make this with an immersion (stick) blender: You’ll need a tall container (like a large glass). Place all the ingredients, including the oil, in the container and leave it for 10 seconds or so until the oil settles on top. Place the immersion blender at the bottom of the container, turn it on and then slowly lift it up through the mixture. This should create a perfectly emulsified aioli! This is a SUPER quick way to do it.
If your aioli splits, there’s a simple way to fix it. You’ll know your aioli has split if it looks runny, grainy and like a curdled cheese. To fix it, remove the split aioli from your blender and get into a container or jug that has a lip. Rinse the blender and add another 60g of aquafaba. With the motor running on low, SLOWLY drizzle the broken aioli back into the blender. Continue until you’re left with the thick aioli you were after!
You can use white wine vinegar or rice wine vinegar instead of apple cider vinegar here.
You could also use whole grain mustard in place of Dijon.
Don’t use olive oil in this recipe because the flavour will be too strong and it’ll overpower everything else! Stick to a neutral oil like sunflower or rapeseed.
You can make this aioli in advance – it keeps well for at least 3 weeks in the fridge stored in an airtight container – though the garlic flavour will mellow the longer you keep it.
- Prep Time: 5
- Category: sauces
- Method: blender
- Cuisine: american
Nutrition
- Serving Size: 30g
Keywords: vegan mayo, vegan mayo recipe, egg free mayo, egg free aioli, egg free mayonnaise, vegan mayonnaise, vegan garlic mayo, vegan garlic aioli, vegan mayo recipe