Vegan Aioli
A creamy, plant-based aioli that replaces eggs with firm tofu and aquafaba for a rich, smooth texture. Perfect as a dip, sandwich spread, or sauce for roasted vegetables.
Servings: 4 people
Calories: 160kcal
Cost: $5
Equipment
- 1 Food processor For blending ingredients
- 1 Measuring cups
- 1 Measuring spoons
- 1 Airtight Container For storage
Ingredients
- 7 oz Firm tofu Drained
- 3 tbsp Aquafaba From canned chickpeas
- 4 cloves Garlic, grated Fresh for best flavor
- 2 tbsp Lemon juice Adds brightness
- 1 tsp Lemon zest Optional, for freshness
- 1 tbsp Dijon mustard For depth of flavor
- 1/2 tsp Salt Adjust to taste
- 1/4 tsp White pepper Optional, for heat
- 3/4 cup Avocado or olive oil For smooth consistency
- 1 tbsp Cold water Adjust consistency if needed
Instructions
- Drain and press the tofu for 15 minutes to remove excess moisture.
- In a food processor, combine the pressed tofu, grated garlic, lemon juice, and salt. Blend until smooth.
- Add aquafaba, Dijon mustard, and lemon zest, processing until well incorporated.
- With the processor running, slowly drizzle in the oil in a thin, steady stream until the aioli thickens and becomes creamy.
- If needed, add cold water, one teaspoon at a time, to reach the desired consistency.
- Taste and adjust seasoning if necessary.
- Transfer to an airtight container and refrigerate for at least 2 hours to allow flavors to develop.
- Stir before serving and enjoy!
Notes
- Store in an airtight container in the refrigerator for up to 6 days.
- If the aioli becomes too thick after refrigeration, whisk in small amounts of cold water.
- Enhance flavors with herbs like dill, basil, or smoked paprika.
- Works great as a dip for roasted veggies, a spread for sandwiches, or a topping for plant-based burgers.
Nutrition
Serving: 64g | Calories: 160kcal | Carbohydrates: 2g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Sodium: 150mg | Potassium: 40mg | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 0.8mg