Vegan Alioli
Prep Time
10 mins

Everyone's favourite garlicky Spanish style mayonnaise, veganised! 

Course: Condiment
Cuisine: spanish, Vegan
Servings: 1 Jar
Author: Louise-Claire Cayzer
  • 6 Tbs Aquafaba Aka- the cooking juice from chickpeas.
  • 1 tsp lemon juice
  • 2 cloves garlic finely minced
  • 1 tsp french mustard
  • 3-5 Tbs olive oil
  • 1/2 tsp tapioca flour
  • Sunflower oil/ Rapeseed oil or other neutral oil as much as you need so the mayo comes together
  • pinch salt
  1. To prep the aquafaba, freeze it in icecube trays overnight. This somehow concentrates it and helps the mix emulsify

  2. Use 3 icecube tray's full of frozen aquafaba (around 6 Tbs) and pop them into a blender or food processor

  3. Blend until the aquafaba had melted, add the garlic and bland some more until it all starts looking foamy/creamy.

  4. Add the lemon juice & mustard and blend until combined.

  5. Add the olive oil slowly whilst blending. 

  6. Add the sunflower oil/other neutral oil in a slow drizzle through the funnel until the mix starts looking like mayonaiise/alioli

  7. Taste the alioli and add extra salt, lemon or olive oil to taste. Blend again to mix. 

  8. By now, the alioli should start to emulsify and become thick. To help it  keep the emuslification, add a scant teaspoon of tapioca flour. 

  9. Refrigerate as needed. The Alioli will end up quite 'fluffy' and creamy if you leave it in the fridge overnight. 

Recipe Notes

#The alioli will keep for roughly two weeks in the fridge