Vegan Homemade Alioli

Recipe by VegKseraCourse: SauceCuisine: SpanishDifficulty: Very Easy
Servings

6

servings
Calories

280

kcal
Total time

5

minutes

Aioli, also called ajoaceite, is a garlic and oil sauce and very typical in Mediterranean cuisine.

It’s normally used to accompany meats, fish and vegetable dishes. This version slightly differs from the original way, but became almost like the new standard in Spain. Traditionally, aioli is made in a mortar with only olive oil and garlic. However, to soften the taste a little bit, different versions appeared that also incorporated eggs.

In order to keep things vegan and refine this traditional Alioli sauce even more, we came up with our own version that we consider softer, creamier and, of course, suited for Vegans as well.

Just keep in mind that it is important to use soy milk instead of other plant-based milks and sunflower oil instead of olive oil.

This vegan Alioli is just perfect to accompany some baked potatoes, with casserole noodles, Vegetable Rossejat of noodles with vegetables, or simply spread on toast. ­čÖé Let us know how you liked it!

Ingredients

  • 200 ml sunflower oil

  • 90 ml of soy milk

  • 1 clove of garlic

  • 1 teaspoon of salt

Preparation

  • Peel the garlic and place it in a deep container with the soya milk, salt and sunflower oil.
  • With the help of a mixer, blend the ingredients while making smooth movements up and down until the sauce increases in volume and becomes firmer.
  • Add some salt and taste.

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