Vegan Aioli

BY KEVIN O'CONNOR APRIL 30th 2020

A vegan aioli that couldn’t be easier to make! Make sure this plant-based and anti-oxidant rich aioli is a staple in your fridge for spreads, dressings, salads, and dips.

Ingredients:

1 cup California Mild EVOO

2 tablespoons lemon juice

3 tablespoons aquafaba (canned chickpea water)

1 teaspoon Dijon mustard Pinch of salt

1 garlic clove, smashed and peeled

Method

1. Add all the ingredients, except for the garlic clove, into a cylindrical container or jar.
2. Insert an immersion blender into the container and blend on high until an emulsion forms.
3. Add the garlic clove, submerged in the aioli, and let it infuse for at least three hours or overnight. Aioli lasts up to a week in the fridge.