This aioli is amazing! The addition of roasted garlic and Dijon add so much depth to this condiment. You can’t tell that this is vegan and my family loves it.
Roast your bulb of garlic by wrapping it in tinfoil and drizzling with extra virgin olive oil.
Squeeze all the garlic out into a bowl. It takes on a delightful nutty aroma. Mix all the ingredients into the blender and slowly add the oil until it’s a smooth and spreadable consistency. If you pour the oil in too fast, you will ruin your aioli.
Let sit for at least 30 minutes so the flavors can combine.
Roasted Garlic Vegan Aioli
- 4 Tblsp Aquafaba liquid from chickpeas
- 3 Cloves Roasted Garlic
- 1 1/2 tsp Dijon Mustard
- 1 tsp Lemon Juice
- 1 Tblsp Apple Cider Vinegar
- 1 Cup Extra Virgin Olive Oil
- 1/8 tsp White Pepper
- 1/8 tsp Salt
Combine the aquafaba, roasted garlic, dijon, lemon juice, apple cider vinegar, pepper and salt in a bowl.
Slowly add the oil as you're mixing it with the immersion blender until it is a spreadable consistency.
Let it sit for a minimum of 30 minutes so all the flavors can combine together. Refrigerate.