#AtHomeWithCuisinart
Vegan Aioli
Vegan Aioli
2
This delicious recipe for homemade vegan aioli is quick and easy to make, using just a few store cupboard ingredients. The recipe uses aquafaba (chickpea water), as an emulsifier instead of eggs and takes less than 5 minutes to prepare.
Ingredients
- 80ml chickpea water (Aquafaba)
- 1 tbsp Dijon mustard
- Juice of 1 lemon
- 2 cloves of garlic
- ½ tsp sea salt
- 250ml rapeseed oil
Preparation
- Drain the chickpea water into a suitable container.
- Add the Dijon mustard, lemon juice, garlic and sea salt.
- Pour the oil over the ingredients. Allow the oil to settle on top.
- Using a stick blender, blend the ingredients until they emulsify. This should take less than a minute.
- Adjust seasoning to taste.