This easy vegan garlic aioli is thick and creamy with a great garlic kick. It uses chickpea brine as a base, homemade or canned.
I decided to write down this recipe for vegan garlic aioli as we use such a large amount of chickpeas at our house. In curries mainly, but also in hummus, falafel + roasted and seasoned for a crunchy snack.
I prefer using dried chickpeas. The flavour and texture is so much better compared to canned chickpeas that have been sitting in brine for ages.
In today’s post, it’s the chickpea brine that’s used in the aioli. It’s also known as aquafaba. When legumes cook in water, they release proteins, starches and sugars that really resemble egg white protein. This makes it an amazing vegan egg substitute.
You can use different legumes for this, kidney beans, black beans etc, but chickpeas are a subtle taste and colour which makes it so versatile.
When using canned chickpeas, you can just use the canned brine. Go for unsalted if you’re making meringue or using it in sweet foods. Salted is fine for the aioli.
Making aquafaba from dried chickpeas
Dried chickpeas take a little longer. First soak the dried chickpeas overnight to lessen the phytic acid and cut down on cooking time.
The next day, in a saucepan add 3 x the amount of water to chickpeas, e.g, 2 cups chickpeas in 6 cups water. Let it come to a boil then let it simmer for about an hour until the chickpeas are tender. Take off the heat.
Leave the chickpeas to cool completely in the water. This makes a better brine to work with later. Once they’re cooled, drain them and reserve the brine.
Now that we have our brine, let’s make aioli.
I add in wholegrain mustard for texture and taste, apple cider vinegar (or lemon juice), fresh garlic, salt and an unflavoured oil.
You could use rice bran, grape seed, light olive oil…
I use a stick blender to mix it. First it’s the brine, vinegar, mustard, salt and garlic.
Then oil is poured in slowly while the mixer mixes. Adding it slowly will prevent the mixture from separating. You want to achieve a nice thick emulsion.
Then taste it and season with a little more salt if you think it’s necessary. This is DELICIOUS served with chunky roasted vegetables or in potato salad.
The aioli will keep in the fridge for 1-2 weeks (any longer and it may start to split.)
Have you made this? Tag me and let me know! @home_grown_happinessnz
Easy Vegan Garlic Aioli
- Stick Blender (Immersion blender)
- 1/4 cup chickpea brine (homemade or canned) See notes in the post on ratios for homemade brine
- 1 1/2 tsp wholegrain mustard
- 1 1/2 tsp apple cider vinegar (or lemon juice)
- 1/8-/1/4 tsp salt (use less if your chickpea brine is salted)
- 1 small raw garlic clove
- 3/4 cup neutral oil (grapeseed, rice bran, light olive oil….)
- Combine the brine, mustard, vinegar, garlic and salt in a tall container fit for a stick blender (immersion blender). Use the blender to roughtly blitz the garlic up.
- Slowly pour in the oil and blend at the same time, to create an emulsion. It will start of thin and then will thicken. Don't pour all the oil in at once or you could run the risk of it splitting.
- Taste and add more salt or vinegar if necessary.
- Store in an airtight jar in the fridge for up to two weeks.