RecipiesSaucesVegan aioli: finger-licking 'recipe without eggs and milk

Vegan aioli: finger-licking ‘recipe without eggs and milk

Vegan aioli is an exquisite and wonderful option for those who want to enjoy this sauce, without eggs and without milk. Find out how to do it with this recipe.

If there is a popular sauce that captivates many for its flavor – and aroma, why not say it – that is aioli, a delicious and wonderful sauce characteristic of the Mediterranean diet that basically consists of 3 main ingredients: garlic, olive oil. Olive and salt. However, an egg also tends to be added in order to emulsify it, which can be a real drawback for those who follow a vegan or vegetarian diet. Luckily, the vegan aioli recipe  we are talking about today is an exquisite solution.

It can be made by hand, with the help of a mortar, or with the help of a mixer. In addition, depending on the way of preparation, it is possible to use an egg or not. Thus, for example, if we do it by hand we will add the resulting paste of garlic and salt to the oil until it emulsifies. While, if we make it with a mixer, it is advisable to add an egg, which helps everything to be better integrated. There are even recipes that use milk instead of egg.

Be that as it may, this time we will substitute the egg and milk for a vegetable drink made from soy and apple cider vinegar. You will see that the result is as delicious as it is different.

Ingredients:

  • 1 head of garlic
  • 300 ml of soy milk
  • 600 ml of extra virgin olive oil (you can substitute sunflower oil if the olive oil flavor is very strong)
  • 1 tablespoon apple cider vinegar
  • Half a teaspoon of salt

Preparation of the vegan aioli:

First, preheat the oven to 180ºC. Then peel the garlic and wrap it in aluminum foil, and roast in the oven for 35-40 minutes at 180ºC, until the garlic cloves have reached a rather soft consistency.

Then put the garlic cloves, soy milk and half a teaspoon of salt in the blender glass and blend well until well combined.

Continuing to beat, carefully pour in the extra virgin olive oil (or sunflower oil) and then the apple cider vinegar. And continue beating again.

To finish, depending on whether you want the aioli to be thicker, you can add a little more oil, and continue beating again. Ready! You can now enjoy your vegan aioli.

Vegan aioli recipe with lemon juice

It is also possible to make vegan aioli by substituting freshly squeezed lemon juice for apple cider vinegar. This time you only need 1 glass of extra virgin olive oil, 1/2 glass of vegetable soy drink, 3 cloves of garlic, 2 tablespoons of lemon juice and salt.

Peel the garlic cloves, chop and mash them well with the help of a mortar and mortar. Then put the resulting paste in the blender glass, add the soy milk and beat everything. Add the oil little by little and continue beating without stopping until it acquires a more consistent texture. Add salt to taste and 2 tablespoons of freshly squeezed lemon juice.

To finish, continue beating until a thick sauce forms. If when you taste it you see that it is soft, you can add more olive oil.

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