Vegan Garlic & Herb Aioli

Creamy vegan aioli made with simple ingredients and ready in a few minutes. This Vegan Garlic & Herb Aioli is the perfect dip, dressing, spread or topping, an ideal complement to any summer recipe. 

Vegan | Gluten-Free | Soy-free

Let’s get straight into it. According to my recent Pinterest search, Aioli is usually made with olive oil, garlic, and eggs. Since this is a vegan aioli, there are definitely no eggs here. The magic ingredient in this vegan aioli is… drum roll please: aquafaba! If you’ve been throwing away the liquid that comes with your chickpeas, then you’ve been missing out on one of the best egg replacers ever! Aquafaba, avocado oil, lemon juice will do the trick for the perfect vegan aioli.

What can you expect from this Aioli? Besides being the perfect dip, dressing, spread or topping, it’s also:

• Creamy
• Garlicky
• Rich
• Tangy

Making this recipe is extremely simple, but it requires a high-speed blender, such as an immersion blender; if you don’t have one, a blender works too, but the immersion blender is the easiest for this recipe.

Notes:

• Keep leftovers in a sealed jar in the fridge and consume within 5-7 days.
• Try using other herbs and spices!
• EAT WITH FRIES
• The procedure is written using an immersion blender.
• Best eaten on the 2nd day after the garlic has had a chance to infuse.

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Vegan Garlic & Herb Aioli

Rating: 5.0/5

( 1 voted )

Serves: 12-16 Prep Time: 5 Minutes Cooking Time: 10 Minutes 10 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 tbsp aquafaba liquid, from a can of chickpeas
• 1 tbsp apple cider vinegar
• ½  tsp Dijon Mustard
• ½  tsp Salt, or to taste
• 1 cup avocado oil
• Juice of a ½ lemon
• 2 cloves garlic minced
• A handful of fresh or dry parsley

Procedure

1. Add the aquafaba, vinegar, mustard, and salt to a bowl and blend for a second with an immersion blender so everything is combined.
2. Keep the immersion blender running constantly. Meanwhile, drizzle in the avocado oil very slowly, making sure it is fully combined as you go. Be advised: if you add the oil too fast, the mixture will turn liquidy and there’s no going back.
3. Once all the oil is combined, you’ll have vegan mayonnaise. Add in the lemon juice and garlic, and parsley, mix thoroughly. If the mixture is too thick, mix with a spoon.
4. Serve as a dip, dressing, spread or topping, and ENJOY!

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