Vegan aioli

Vegan aioli

Total: 10 min. | Active: 10 min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / dl: 686 kcal
, Fat: 75 g
, Carbohydrate: 1 g
, Protein: 1 g

If you didn't know that this aioli is vegan, you wouldn't taste the difference. Aquafaba (see note) is a magic ingredient that you can find anywhere and it's perfect for aioli. The lemon and garlic flavour are similar to that of Spanish tapas, making this aioli the perfect accompaniment to Mediterranean dishes.


3 dl


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

1 tbsp Dijon mustard
1 tbsp apple vinegar
3 tbsp aquafaba
2 ½ dl rapeseed oil or olive oil
2 garlic cloves, squeezed
1 tsp lemon juice
½ tsp salt
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How it's done

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Place the mustard, vinegar and aquafaba in a measuring cup, puree. Add the oil drop by drop to begin with, then more gradually, pureeing constantly to form a thick aioli. Stir in the garlic and lemon juice, season with salt.

Good to know
Note: Aquafaba is the liquid found in a tin of chickpeas.

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