Delicious Vegan Aioli made with only 6 ingredients, and ready in just 2 minutes! This simple but tasty aioli is creamy, rich, and cholesterol-free! Use as a smear on our vegan bagels for a tasty sandwich, or get creative and use in other dishes.
- 250 ml sunflower oil
- 125 ml soya milk
- 2 tsp apple cider vinegar can also use wine vinegar
- 1/2 tsp salt
- 1 small garlic clove (we roast our garlics for an nutty rich flavour)
- 1/2 tsp dijon mustard
Step1: Make sure the oil and milk are at room temperature. alternatively you can use cold oil and cold milk, however we found room temperature milk and oil to be the easiest to work with.
Step2: Combine all the ingredients in the blender cup, place the immersion blender in, so that way it sits firmly on the bottom of the cup and pulse until the mayo emulsifies.
Step3: Once most of the vegan aioli has emulsified, you can move the blender up and down to incorporate any oil that is sitting on the top.
Step4: I usually use an immersion blender, but I’ve also tried to make this mayo using a regular blender and it works as well, although I think an immersion blender is the best choice.
Step5: If you’re using a regular blender, place all the ingredients in the blender, except the oil, and blend for about 5 seconds.
Step6: Add the oil gradually while the blender is going at a slow speed until it thickens, turn it gradually from low to high until well mixed.
Step7: Try the vegan aioli and add more salt or apple cider vinegar, if needed. If it’s too thick, add more milk and if it’s too watery add more oil.
Step8: Pulse again until the vegan aioli has the perfect consistency.
Step9: Best to refrigerate for 30 minutes before serving.
Step10: Keep in an airtight container or a jar refrigerated for 7 days.
- Serving Size: 1 tbsp
- Calories: 43
- Sodium: 50 mg
- Fat: 4.7 g
- Saturated Fat: 0.4 g
- Protein: 0.3 g