MY AMAZING AIOLI – VEGAN, SOY-FREE
Gorgeous garlicky deliciousness – and cruelty-free!
I reverse-engineered this recipe after tasing an amazing mayo at a new vegan restaurant just recently. I wanted to find a mayonnaise recipe that actually works and is super-quick to make.
I looked at several vegan recipe sites to get the basics down and then I adjusted the recipe to work with a more European taste (I find that many of the US blogs tend to offer recipes that are just a bit too sweet – and that doesn’t work for Europeans).
Anyway – the experiment worked brilliantly. And, here it is . . .
You’ll need:
- 3 tablespoons (45 mL) aquafaba (water from a can of chickpeas/garbanzos)
- 1 tablespoon (15 mL) fresh lemon juice – to taste
- 1 teaspoon (5 mL) apple cider vinegar
- 1/4 teaspoon (5 mL) coconut nectar syrup – or similar sweetener
- 1/4 teaspoon fine sea salt, to taste
- 1/4 teaspoon dry mustard powder
- 3/4 to 1 cup (190 mL to 250 mL) rice bran oil or other flavourless oil. Note: olive oil, lovely as it is, will make this mayo taste very bitter – so I would’t use it – go for something really bland.
- Roughly chopped garlic cloves to taste
Instructions:
- Put the aquafaba, lemon, vinegar, nectar, salt, and dry mustard into a a food processor or I used my high speed blender. Blend on low to medium speed.
- Next, while everything is blending, slowly stream in the oil. Drizzle it very slowly down the side of the blender if you can, until it thickens into a white, creamy mayo. You may need more or less oil – so allow for extra just in case.
- Add in the garlic and keep blending – taste as you go along – I personally love garlic but it can get a bit overpowering!
- This will store very well in a jar in the fridge for up to 2 weeks.
Do let me know how you get on in the comments below – or if you have any questions. Happy Mayo-Making!
