Vegan Garlic Aioli
A garlicky lemon mayo made without eggs or dairy that is used as a dip or a sandwich spread.
Servings 12
Calories 166kcal
Equipment
Ingredients
- 1 cup light olive oil or any other neutral-flavored oil
- 1/2 cup soy milk (plain unsweetened) or Ripple for soy-free
- 2 tablespoons lemon juice (or lemon juice)
- 1 tablespoon apple cider vinegar
- 4 cloves garlic (peeled)
- 1/2 teaspoon salt
Instructions
- Add 1 cup of light olive oil, 1/2 cup of plain cold soy milk, 2 tablespoons of lemon juice, 1 tablespoon of apple cider vinegar, 4 cloves of peeled garlic, and 1/2 teaspoon of 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 blend again 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.
- It will continue to firm up in the fridge.
Nutrition
Serving: 2tbsp | Calories: 166kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 102mg | Potassium: 22mg | Fiber: 0.1g | Sugar: 0.3g | Vitamin A: 39IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 0.2mg