Stop whatever you are doing and make this vegan aioli! We have been making the best sandwiches with it- avocado, cucumber, tomato, lettuce, toasted coconut, sometimes smoked tofu. I had to make sweet potato fries too, just to have another reason to eat the aioli. At first I was concerned that we couldn't possibly eat it all before it spoiled, but now I am thinking about making the next jar. It's quick, easy, traditional Provençal, and so yummy. Adapted from recipe here.
Vegan Aioli
Ingredients
70ml soy milk
2 tbsp agave
1 tbsp mustard- I use the grainy Maille mustard a l'ancienne
1 tbsp mustard- I use the grainy Maille mustard a l'ancienne
1 large garlic clove
1/2 tsp salt
1/2 tsp pepper
200ml vegetable oil- I use a combo of colza, sunflower, and grape seed oils (original recipe calls for 400ml, but it's a little healthier with less)
2 tbsp apple cider vinegar
Directions
In a food processor, combine the first group of ingredients.
Slowly add the oil and continue processing.
Finally, add in the vinegar and mix until desired consistency.
Store in a jar in the fridge and try not to eat it all at once.
Then make the best sandwich ever:
