Add 1 cup light olive oil, 1/2 cup plain cold soy milk,2 tablespoons lemon juice, 1 tablespoon apple cider vinegar, 4 cloves peeled garlic, and 1/2 teaspoon salt to your blender and let it sit for about 2 minutes. (This will start to curdle your milk).
Blend on high for 30 seconds.
Scrape the edges and blendagain for 30 seconds.
Notes
You must use either soy milk or Ripple milk for the aioli. I have tested every type of plant-based milk in this recipe and they are the only 2 with a high enough protein content to emulsify the aioli.
You need to measure carefully or your garlic aioli will not set up properly.