Hello vegans and hopefully some curious non-vegans too!
We all know how it feels to have someone say to us “I couldn’t go vegan because I wouldn’t be able to eat all the creamy foods!” Well it’s about time to throw some much needed vegan information out there because it’s way too obvious that the world is lacking when it comes to that. So in a mini bid to change a small part of the world, i’m gonna crack open my recipe book and share my favourite, easy, vegan aoli recipe.
This recipe cuts out the warming step in traditional aoli, where it is heated to kill off the salmonella bugs found in raw egg. So not only is your risk of food poisoning minimised it’s a heck of a lot easier too.
Having no luck finding a decent vegan aoli in any supermarkets, even though I read the back of nearly every jar and googled my heart out, it wasn’t going to be. So the next step was to make one myself.
I stumbled across many recipes online, some which involved cashews, some which involved leaving overnight and some which involved 20 minutes or more. Neither would satisfy my inpatient hands yet determined mind. Mashing together the best bits of all the recipes I had my success.
Easy Vegan Aoli
Theres a few simple tricks that are need in making the best aoli. First you need a food processor or high spend blender that lets you add whilst blending. It’s not essential but the aoli turns out better when the oil can be added slowly while blending. The second tip is to add the oil VERY slowly. If you add it too fast it will turn liquidy and there is no hope in saving it. It took me five minutes all up to add the oil.
Also using a flavourless oil is key, something like canola or rice bran oil are good. Olive oil can leave the aoli tasting bitter at the end.
Also this recipe calls for the amazing aquafaba! Aquafaba is the juice leftover from a can of chickpeas. It can be whipped into meringues, mousse or in this case help with aoli. It is an amazing egg substitute.
Anyways, here’s the recipe and don’t be afraid to give it a go! It’s easier than you think.
Easy Vegan Aoli
A smooth, creamy aoli with lots of flavour.
- 3 TBSP aquafaba
- 1 TBSP apple cider vinegar
- 1/2 tsp salt
- 1/4 tsp dijon mustard
- 1 C vegetable oil
- 1 clove garlic
- 1 tsp lemon juice
- Add the aquafaba, vinegar, mustard and salt to a food processor or high speed blender until well combined.
- With the blender running on medium-high speed VERY SLOWLY drizzle in the vegetable oil. This is crucial to drizzle slowly because too much oil at once will make it too runny and unsaveable.
- Once all the oil has been added you will notice it start to thicken. Don’t panic if its not too thick and it will thicken in the fridge. You now have mayonaise!
- Add the garlic and lemon juice and blend until combined.
- Pour into jars and keep for a week.