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Vegan aioli recipe
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Vegan aioli without egg

A variation from the traditional aioli by hand or using a blender, this vegan aioli sauce uses no egg, using aquafaba, and tastes as good as the original.
Course Sauces
Cuisine American, French
Keyword aioli without egg, vegan aioli
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Calories 497kcal
Author Nicolas Pujol

Ingredients

  • 3 garlic cloves
  • 0.5 cup avocado oil
  • 0.5 cup olive oil
  • 4 tbsp aquafaba
  • 2 tbsp lemon juice
  • salt
US Customary - Metric

Instructions

  • In a food processor or blender, mix the aquafaba with salt and garlic.
    Mix aquafaba with garlic and salt
  • Combine the avocado and olive oil into one cup.
  • Add oil very slowly at the beginning. Blend. Then add 1-2 tbsp oil. Blend again. Add oil, blend again, and so on. 
  • Only half way through the volume of oil, you can add gradually higher amounts at each step, to ensure the aioli solidifies and does not liquefy. 
  • At the final additional, add the lemon juice and last bit of oil.
    Aioli without egg
  • Serve immediately or refrigerate.
    Vegan aioli recipe

Notes

Other aioli recipes (on laylita.com)
 
For vegan egg and egg replacement when baking, you can use chia seeds.

Nutrition

Calories: 497kcal | Carbohydrates: 3g | Fat: 54g | Saturated Fat: 6g | Sodium: 42mg | Potassium: 30mg | Vitamin C: 3.6mg | Calcium: 9mg | Iron: 0.3mg