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Vegan garlic aioli

Easy Vegan Garlic Aioli

Home Grown Happiness
This easy vegan garlic aioli is thick and creamy with a great garlic kick. It uses chickpea brine as a base, homemade or canned.
4.75 from 8 votes
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Prep Time 10 minutes
Course Condiments
Cuisine New Zealand
Servings 12
Calories 127 kcal

Equipment

  • Stick Blender (Immersion blender)

Ingredients
  

  • 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....)

Instructions
 

  • 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.

Nutrition

Calories: 127kcalCarbohydrates: 1gProtein: 1gFat: 14gSaturated Fat: 1gSodium: 16mgPotassium: 8mgSugar: 1gVitamin C: 1mg
Keyword Aquafaba, Chickpea, Vegan
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