Vegan Aioli (Oil-Free! 5 Minutes!)
This vegan aioli is creamy and rich, with a punch of garlic, a hint of lemon, and a little kick of dijon. Made with silken tofu, this aioli comes together in 5 minutes or less. Perfect for spreading on a sandwich, adding to a potato salad, or dipping French fries.
Equipment
high speed blender
Ingredients
- 350 g silken tofu
- 1 ½ tablespoon lemon juice
- 2 to 3 garlic cloves (see notes)
- 1 tablespoon white wine vinegar
- 1 ½ teaspoon dijon mustard
- ¼ cup nutritional yeast
- fresh cracked pepper
Optional
- 1 teaspoon kala namak (for a more traditional mayonnaise flavor)
- 1 teaspoon sea salt (if you don't use kala namak)
Instructions
- Unpeel the garlic cloves.
- Add all the ingredients to a high-speed blender and blend until combined
- Serve and enjoy right away, or store in an airtight container in the refrigerator for up to 1 week.
Notes
- The raw garlic has a very strong flavor, so if you prefer something milder, use roasted garlic or garlic powder (1 to 2 tbsp).
- If you prefer to make a vegan aioli that's soy free, just substitute the silken tofu for 1 cup of slivered almonds or cashews that have been soaked overnight or boiled ten minutes.
- If you don't have kala namak, you can leave it out. You'll just lose a little of the deep eggy flavor.
Nutrition
Serving: 2tablespoonCalories: 32kcalCarbohydrates: 2gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 304mgPotassium: 114mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 16mgIron: 1mg
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