This quick to make, five ingredient version of aioli doesn’t contain eggs, using soy milk as the base. Amanda from the Vegan Society sent this recipe through to us for Egg Free October.
You’ll need a blender to whip everything up – for a softer more viscous aioli add more soy and for a stiffer aioli reduce the soy.
3 cloves garlic
1 Tablespoon of mustard
Salt and pepper to taste
Juice of half a lemon
1/ 4 cup of soy milk
1 cup of canola oil or similar (or olive oil if you prefer a ‘grassy’ taste)
Place the garlic, mustard and soy milk in a blender and blend for a minute or so.
Very slowly drizzle in the oil.
Towards the end of the drizzling it will suddenly become thick, at which point you can stretch the mixture out by adding a bit more oil, or make it runnier by adding a bit more milk.
Fold in salt and pepper to taste, and lemon juice.
Variation: Put wasabi in it too!
Source: Amanda from NZ Vegan Society