Creamy Vegan Garlic Aioli, Dairy-Free
Aquafaba-based vegan aioli with fresh garlic and lemon. Emulsified with olive oil added in a slow drizzle to achieve thick, creamy texture. Egg-free and dairy-free alternative to traditional aioli.
Ingredients
Instructions
- 1
Add aquafaba and salt to blender and blend until combined.
- 2
Keep blender running and very slowly drizzle in olive oil, ensuring full combination as you go. Stop and blend if oil pools on top before continuing.
- 3
Once all oil is combined and mixed, add lemon juice and garlic and mix thoroughly.
Tips
Add oil very slowly to prevent emulsion breaking and aioli becoming liquidy.
If oil pools on surface, pause oil addition and blend until mixture thickens before continuing.
Good to Know
Refrigerate in airtight container up to 5 days.
Make up to 1 day ahead.
Serve with vegetables, fries, sandwiches, or as a dipping sauce.
Common Mistakes
Add oil too quickly to avoid emulsion breaking and aioli separating into liquidy consistency.
Ignore pooled oil on surface to avoid texture breakdown during rest of drizzling.