Since we are a vegan company we've always wanted to have a good clean vegan aioli recipe in our arsenal. This is the ONE! Just swapped out the eggs for one incredible ingredient: aquafaba. If you aren't familiar, it's the liquid from a can of chickpeas, or the liquid leftover from cooking chickpeas. It's an incredible egg replacer, and we're only beginning to understand its versatility...
1 ½ cups
Blender, 12oz jar
- 2 cloves garlic
- 2 TBS lemon juice
- 3 TBS aquafaba (the liquid from a can of chickpeas) *see note*
- 1 cup EVOO
- Salt to taste
- Add lemon juice, garlic, salt and aquafaba to a blender and blend to combine *if the aquafaba isn't very thick right out of the can, you can boil it until it reduces into a gel like consistency. Think whipped raw egg texture since thats what its replacing*
- Once the mixture is smooth, turn the blender up and slowly pour olive oil in until its fully incorporated and thickens up
- Scoop the mixture into a jar and refrigerate until it sets. Then its ready to use! Store in the fridge.