Aioli means as much as “garlic and oil”. You don’t need much more than that to make the popular garlic cream from southern France yourself. Aioli is a classic among the dips and goes great with Mediterranean starters, but also with vegetable dishes. Therefore it is not only popular in its homeland. From France, the recipe has spread throughout the Mediterranean region. While in France aioli is served with Hors-d’œuvre, in Spain it is eaten in small bowls with tapas. It tastes perfect on toasted white bread and is an ideal accompaniment to olives, antipasti and other snacks. This vegan aioli will delight you with its delicious taste.
The name Aioli is composed of the French words “ail” (garlic) and “olio” (oil). And the traditional aioli is actually just garlic and oil. The garlic cloves are crushed in a mortar and oil is added in a thin stream with the pestle constantly stirring. This painstakingly produces a viscous cream by hand. This traditional preparation requires extreme tact, because if you add too much or too quickly oil, the emulsion can separate again and the aioli coagulate. Therefore, the preparation with egg yolk as emulsifier has established itself.
This vegan aioli uses soy milk instead of eggs. I also use a blender stick (or a blender) to whip the oil. I tried it once by hand and after 15 minutes I still had no firm cream. It is also important that the soy milk and the oil have the same temperature and that the oil is added very slowly, as with the traditional recipe.
Vegan Aioli – Garlic Dip
- 150 ml rapeseed oil
- 50 ml soy milk
- 1 clove of garlic
- 1 pinch salt
- 1 shot lemon juice
- Chop or press the garlic.
- Place garlic and soy milk in a tall container and puree with a hand blender.
- While mixing, slowly add the oil until the desired consistency is reached.
- Season to taste with salt and lemon juice.
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