Vegan Aioli
User Reviews
5
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Prep Time
15 mins
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Total Time
15 mins
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Servings
8 (1 heaping cup total)
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Calories
67 kcal
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Course
Condiments
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Cuisine
Mediterranean
Vegan Aioli
Description
The Vegan Aioli recipe brings together firm tofu, aquafaba, and avocado oil to mimic the creamy texture typical of traditional aioli without any animal products. Grated garlic with kosher salt and lemon zest sits briefly before blending to soften its sharpness, then is combined with lemon juice and Dijon mustard for bright, acidic undertones. Aquafaba is whipped until frothy for extra emulsifying power before blending with tofu and the garlic mixture. Slowly drizzling in avocado oil yields a smooth, thick aioli. The seasoning with white or black pepper adds subtle spice to finish.
Once prepared, refrigerating the aioli allows it to thicken and for the flavors to meld, although it can be served immediately. This spread or dip pairs well with roasted vegetables, sandwiches, or as a sauce alternative in various dishes requiring a creamy, garlicky element. Its plant-based makeup makes it appropriate for vegan and dairy-free diets.
The recipe notes suggest weighing the garlic to avoid overpowering the aioli and offer the option to substitute some avocado oil with extra virgin olive oil for a richer taste. This preparation calls for careful drying of the tofu and gradual inclusion of oil to ensure successful emulsification.
Ingredients
- 3 garlic 15g, large cloves
- 1 teaspoon kosher salt plus more to taste
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon Dijon mustard
- ½ cup + 2 tablespoons (155g) firm tofu
- 3 tablespoons aquafaba
- ¼ cup avocado oil
- ⅛ teaspoon white pepper or several cracks of black pepper, plus more to taste
Instructions
- Use a grater or microplane to grate the garlic. Add the garlic to a small or medium bowl, along with the salt, lemon zest, lemon juice, and mustard. Allow to rest for 10 to 15 minutes to mellow out the pungency of the garlic.
- Drain the tofu, measure it out, and gently pat it dry several times.
- Add the aquafaba to a food processor. Blend until the mixture is frothy (if your machine is large, you may need to hold the base of your food processor and slightly tilt the machine to the side so you can froth the aquafaba). Add the garlic-lemon mixture and blend again. Add the tofu and blend once more until the mixture is smooth.
- With the center cap or spout open, slowly drizzle in the oil (do not add the oil all at once). Blend until very smooth.
- Taste, adding more salt or lemon juice as desired. Add in the white pepper or black pepper. Transfer to a jar, cover, and refrigerate for a few hours to thicken and to allow the flavors to meld together (you can serve it immediately though). Stays good in the fridge for 5 to 6 days.
Notes
- Weigh garlic to control intensity and prevent overpowering the aioli.
- Use firm tofu and pat dry thoroughly to avoid excess moisture.
- Gradually add oil while blending to achieve a smooth, emulsified texture.
- Optionally replace 2 tablespoons of avocado oil with extra virgin olive oil for a richer flavor.
- Refrigerate aioli for a few hours before serving to thicken and merge flavors, though immediate use is possible.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8(1 heaping cup total)
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Calories | 67kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 0.2g | 0% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 315mg | 13% |
| Potassium | 13mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 0.2g | 0% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 24mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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