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.
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
- Add all the ingredients, except for the garlic clove, into a cylindrical container or jar.
- Insert an immersion blender into the container and blend on high until an emulsion forms.
- 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.