Aioli, a delicious and creamy garlic dip, originates from the Mediterranean region and is a favorite in many countries. Traditionally, aioli contains eggs, but with a few simple changes, we can make an equally good, if not better, vegan version. Many people I’ve served this to actually think this is the best aioli.
To make vegan aioli, you need soy milk. Soy milk is the key to creating a creamy and rich sauce without the need for eggs. The rapeseed oil gives the aioli a rich and balanced flavor while also contributing to its velvety smooth consistency.
Apple cider vinegar, Dijon mustard, and lemon juice give the sauce a fresh and tangy taste. The salt provides the necessary depth and complexity, while the garlic gives it that signature aioli flavor we all love.
It’s important to note that the quality of the ingredients is crucial for the final result. Freshly squeezed lemon juice and freshly crushed garlic can really make a difference in the flavor.
There’s little that beats a good aioli served with oven-roasted potatoes or on good homemade bread.
The key to avoiding a raw garlic taste is to first add freshly squeezed lemon to a measuring cup, then finely grate the garlic and let it sit together with the lemon for about 1 minute. This will mellow the raw garlic flavor and give you a much more balanced sauce.
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