If you’re a huge fan of vegan dips like I am, then you’re sure to love this Vegan Aioli recipe! It’s garlicky, savory, and so dreamy and the ultimate dip for potatoes. Plus, it’s so quick and easy to make!
– Garlic cloves – Kosher salt – Lemon zest– Room temperature water – Kosher salt – Lemon zest – Lemon juice – Dijon mustard – Firm tofu – Aquafaba – Avocado oil – White pepper
Add the garlic to a bowl along with the salt, lemon zest, lemon juice, and mustard. Stir, and let the mixture rest for 10 to 15 minutes. This time will tone down the strong flavor of raw garlic.
Froth the aquafaba. Add the aquafaba to a food processor and blend until it’s frothy and light. Pour the garlic-lemon mixture into the processor and blend again. Lastly, add the tofu and blend one more time.
Refrigerate. Transfer the sauce to a jar, airtight container, or squeeze bottle and place it in the fridge for a few hours. The time and cold temperature will help it thicken and allow the flavors to get to know each other. Afterward, serve it any way you like and enjoy!
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