The tastiest and easiest vegan aioli

This vegan aioli is so easy and super quick to make. It is smooth, creamy, tangy and oh so delicious.

vegan aioli

Estimated reading time: 3 minutes

šŸµ Main ingredients

So this vegan aioli is made with the usage of aquafaba. Aquafaba which is the liquid from chickpeas, is a beautiful product to make very smooth and creamy sauces with.

ingredients aioli
  • aquafaba
  • apple cider vinegar
  • dijon mustard
  • salt
  • lemon
  • garlic
  • vegetable oil

The usage of a good aioli are endless;

  • with boiled, steamed or roasted potatoes, think of patata brava!
  • As a dip with raw veggies
  • with roasted vegetables
  • great with a salad, or make into a salad dressing
  • On your favourite sandwich
  • Or on a yummy veggie burger
  • And a must have on your garden BBQ table

šŸ’­ Suggestions

This easy Aioli will last about 5 – 6 days in the fridge.

If you are interested in a mayonnaise which will last longer, check out my ‘very best mayonnaise recipe’ . This basic mayonnaise recipe can last for 4 – 5 weeks in the fridge, and is easy adjustable to make into an aioli. Just add minced garlic! Keep in mind when you add the garlic you will shorten it’s life span. So you can make a batch of the basic mayo (without garlic), and just take a little bit to adjust to a lovely, creamy vegan aioli.

Other delicious vegan dips for your apero gathering or finger food party;

Enough to choose from. Even your non vegan guests will be impressed with the vegan variety of dips!


I hope you will enjoy this versatile vegan aioli as much as I do. Let me know below in the comments what you think of it, or add @haricoco1 to your instagram post.

šŸ“‹ Recipe

aioli

vegan aioli

Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 10 (1 jar)
Calories: 201.95kcal

Ingredients

  • 3 tbsp aquafaba
  • 1 tbsp apple cider vinegar
  • 1/2 tsp dijon mustard
  • 1/2 tsp salt
  • 1 tbsp lemon juice
  • 2 cloves of garlic minced
  • 235 ml 1 cup vegetable oil

Instructions

  • Combine the aquafaba, cider vinegar, mustard and salt in a bowl using a stick blender.
  • Slowly start pouring in the vegetable oil while continuously blending. Make sure all oil blends in nicely, you might have to stop pouring sometimes to make sure the oil doesn’t separate.
  • Finely add lemon juice and minced garlic.
  • Taste and adjust to liking.

Notes

I have used rape seed oil for this recipe, but you can use other vegetable oils as well.
 

Nutrition

Serving: 1g | Calories: 201.95kcal | Carbohydrates: 1g | Protein: 0.28g | Fat: 22.26g | Saturated Fat: 1.45g | Trans Fat: 0.17g | Sodium: 70.9mg | Fiber: 0.03g | Sugar: 0.34g | Vitamin C: 0.81mg | Calcium: 0.15mg | Iron: 0.11mg
Tried this recipe?Let us know how it was!

This aioli recipe is part of my new series; ‘Travels of taste‘. We use our taste buds to travel the world and discover the use of our senses and imaginations to meet other cultures through food. So today we find ourselves around the Mediterranean. If you are ready to imagine yourself travelling around the Mediterranean while sensing its salty air & hot summers and tasting its incredible variety of fresh food. Check out my full Mediterranean ‘travels of taste’ post; >>> The Med; Olive oil, herbs & fresh produce.

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