Vegan Aioli

Servings: 2
Prep. Time: Less than 5 minutes

This delicious recipe for homemade vegan aioli is quick and easy to make, using just a few store cupboard ingredients. The recipe uses aquafaba (chickpea water), as an emulsifier instead of eggs and takes less than 5 minutes to prepare.


  • 80ml chickpea water (Aquafaba)
  • 1 tbsp Dijon mustard
  • Juice of 1 lemon
  • 2 cloves of garlic
  • ½ tsp sea salt
  • 250ml rapeseed oil


  1. Drain the chickpea water into a suitable container.
  2. Add the Dijon mustard, lemon juice, garlic and sea salt.
  3. Pour the oil over the ingredients. Allow the oil to settle on top.
  4. Using a stick blender, blend the ingredients until they emulsify. This should take less than a minute.
  5. Adjust seasoning to taste.