Vegan Garlic Aioli

Name: Vegan Garlic Aioli
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: French, Mediterranean, European
Ingredients: Immersion blender; Sauce pot; Wide mouth mason jar; Measuring cup; Measuring spoons; Liquid from 15.5 oz Can of Chickpeas; Sea Salt 1 tsp; Light Agave 1 tsp; 1 tbsp rice wine vinegar; 2 cloves garlic chopped; ¾ cup extra virgin olive oil (cold pressed); 1 tsp Dijon mustard; 2 Tbsp water reserve

4 steps

Prep:5minCook:25min

This super easy eggless aioli recipe does require an immersion blender and that you reduce the aquafaba or chickpea liquid. If using the reserved liquid from canned chickpeas be sure that you are using low sodium, or if you're using your reserved cooking liquid from chickpeas that you've previously cooked that's perfectly fine too. You may also swap out olive oil for a neutral flavored oil and you may omit the garlic if your looking for a regular tasting classic mayonnaise.

Updated at: Thu, 17 Aug 2023 04:51:53 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories185.9 kcal (9%)

Total Fat17.7 g (25%)

Carbs6.7 g (3%)

Sugars0.5 g (1%)

Protein2.2 g (4%)

Sodium274.2 mg (14%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

10 servings

What you will need

Ingredients

15.5 ozCan of Chickpeas

Liquid from

1 tspsea salt

1 tspLight Agave

1 Tbsprice wine vinegar

2cloves garlic

chopped

¾ cupextra virgin olive oil

cold pressed

1 tspdijon mustard

2 Tbspwater

reserve

Instructions

Let's make this elite aioli

Step 1

After draining your chickpeas for all of the liquid into a sauce pot simmer on medium till liquid is reduced to roughly two tablespoons.

Pot

Step 2

In a wide mouth 800ml mason jar add your reduced chickpea liquid, salt, sweetener, vinegar, mustard, chopped garlic and olive oil.

immersion blender

mason jar

measuring cup

measuring spoons

Step 3

Slowly place your immersion blender wand into mason jar. Once at the bottom turn your immersion blender on to medium speed. In the beginning it will seem like nothing is happening. DO NOT lift up to mix, immersion blender must remain at the bottom until emulsification starts to happen. Once emulsification begins you may tilt your immersion blender and draw it around in a circle whilst still at the bottom. As it begins to emulsify you may start to pull up, slowly lifting the wands up and back down in a repetitive motion till aioli is thick and evenly emulsified, this will take roughly 5 minutes from start to finish. Aioli will appear to be very thick, at this point turn off and unplug your immersion blender. Using arubber spatula or scraper scrape off excess aioli from wand. Add your reserved two tablespoons of water to slightly thin out aioli to the perfect consistency.

Step 4

Add your aioli to a food safe glass or plastic storage container. Because of the garlic it is best that you store this aioli for up to 4 days in your refrigerator. If you choose to omit the garlic this can last for 7 days in your refrigerator.

View on Vegan Phoodie

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