Vegan Aquafaba Garlic Aioli
shared by המטבח של Nibblore
This thick, creamy vegan aioli has a punchy garlic flavor and fresh lemony finish, with no eggs or dairy. Aquafaba—the liquid from canned chickpeas—forms a stable emulsion when the oil is added gradually. Serve it with sandwiches, roasted vegetables, potatoes, or veggie patties. • Use a container only slightly wider than the head of the immersion blender; a container that is too wide makes it harder to form a stable emulsion. • If the aquafaba is very watery, simmer it gently until its consistency resembles egg white, then cool it completely before measuring. • If the aioli is runny, blend in another 1–2 tablespoons of neutral oil in a thin stream. If it is too thick, blend in cold water 1 teaspoon at a time. • Replace the lemon juice with white wine vinegar for a sharper acidity. • For a milder aioli, use 1 garlic clove; for a mellower garlic flavor, use 2 roasted garlic cloves instead of fresh garlic. • You can omit the olive oil and use only neutral oil; replace it with an additional 30 ml of neutral oil. Store in an airtight container in the refrigerator for up to 4 days. Do not freeze, as the emulsion may separate when thawed. Stir well before serving; no reheating is needed.
- Total time
- 10 min
- Servings
- 12
- Difficulty
- Beginner-friendly
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Save to my cookbook — freeIngredients
- 60 mlaquafaba, drained from a can of unseasoned chickpeas and brought to room temperature
- 2 clovegarlic, peeled and roughly chopped
- 1 ½ tbsplemon juice, freshly squeezed
- ½ tspfine salt
- 180 mlcanola or sunflower oil, at room temperature
- 30 mlextra-virgin olive oil
Instructions
- 1Place the aquafaba, garlic, lemon juice, and salt in a narrow, tall 500–750 ml container. Blend with an immersion blender for 30 seconds, until foamy and the garlic is finely blended.
- 2Keep the immersion blender running continuously with the blade near the bottom of the container. Add the neutral oil in a very thin stream over 2–3 minutes; once the mixture begins to thicken, gently move the blender up and down to incorporate all the oil.
- 3Add the olive oil in a thin stream and blend for another 20–30 seconds, just until the aioli is smooth, glossy, and thick enough to hold a mound on a spoon. Avoid overblending the olive oil, as this can bring out its bitterness.
- 4Taste and adjust the salt or lemon juice as needed. For a firmer consistency, transfer to a sealed container and refrigerate for 30 minutes before serving.