If there is a popular salsa that captivates many for its flavor - and aroma, why not say it - that is the Aioli , a delicious and wonderful sauce characteristic of the Mediterranean diet that basically consists of 3 main ingredients: garlic, olive oil and salt. However, it also tends to add an egg in order to emulsify it, which can be a real inconvenience for those who follow a vegan or vegetarian diet. Luckily, the vegan alioli recipe about which we speak today is an exquisite solution.
It can be made by hand, with the help of a mortar, or with the help of a blender. In addition, depending on the way of processing it is possible to use or not an egg. So, for example, if we do it by hand we will add the resulting paste of garlic and salt to the oil until emulsified. While, if we make it with a blender, it is advisable to add an egg, which helps to make everything better integrated. There are even recipes that use milk instead of egg.
Be that as it may, this time we will replace the egg and the milk with a vegetable soya drink and apple cider vinegar. You will see that the result is as delicious as it is different.
- 1 head of garlic
- 300 ml of soy milk
- 600 ml of extra virgin olive oil (you can substitute sunflower oil if the taste of olive oil is very strong)
- 1 tablespoon apple cider vinegar
- Half a teaspoon of salt
Preparation of vegan alioli:
First preheat the oven to 180ºC. Then peel the garlic and wrap it in aluminum foil, and roast in the oven for 35-40 minutes at 180ºC, until the garlic cloves have achieved a rather soft consistency.
Then put the cloves of garlic, soy milk and half a teaspoon of salt in the blender jar and crush everything until it is integrated.
While stirring, pour carefully the extra virgin olive oil (or sunflower oil) and then the apple cider vinegar. And it continues beating again.
To finish, depending on if you want the aioli to be thicker, you can add a little more oil, and continue beating again. Ready! You can now enjoy your vegan aioli.
Vegan alioli recipe with lemon juice
It is also possible to make vegan alioli by substituting apple cider vinegar for freshly squeezed lemon juice. On this occasion you only need 1 glass of extra virgin olive oil, 1/2 glass of vegetable soya drink, 3 cloves of garlic, 2 tablespoons of lemon juice and salt.
Peel the cloves of garlic, chop them and mash them well with the help of a mortar. Then put the resulting paste in the blender cup, add the soy milk and whisk it all. Add the oil little by little and continue beating non-stop until it acquires a more consistent texture. Add salt to taste and 2 tablespoons freshly squeezed lemon juice.
To finish, continue beating until a thick sauce forms. If when you taste it you notice that it has been smooth, you can add more olive oil.
Images of Istockphoto.