You will never know the difference between this creamy vegan chipotle aioli and the regular stuff made with eggs.
- 3 tablespoons aquafaba (the liquid from a can of garbanzo beans)*
- 2 small garlic cloves, peeled
- 1 chipotle pepper in adobo**
- 1/4 cup vegetable oil
- 1/4 cup olive oil
- 1/2 teaspoon nutritional yeast
- 1/4 teaspoon salt, or to taste
- Add the aquafaba, garlic, and the chipotle pepper to a blender. Blend on medium until few chunks remain.
- Turn the blender to low and very slowly*** add the vegetable oil in a thin stream while the machine is running. It’ll start to splatter everywhere, so I do the best I can to hold a paper towel above the hole in the blender lid that I am pouring through.
- Next, add the olive oil in the same fashion – very slowly in a small stream while the machine is running. By the time the all the oil has been added you should have a thick spread similar to the consistency of mayonnaise.
- Finally, add the nutritional yeast and blend to incorporate. Taste, then add the salt, starting with 1/4 teaspoon, and going up from there if needed. Serve with your favorite dipping foods, such as roasted potatoes, fries, or crudite!
*Open a can of garbanzo beans and drain, saving the liquid in a bowl. Put the garbanzos in an airtight container and save for later. Use the liquid in this recipe, and put the remainder in the fridge for later. I would recommend using it within a week.
**If you are sensitive to spicy foods, start with 1/2 of a chipotle pepper in adobo. If you like it hot, use the whole thing.
***If you add the oil too fast, the aioli could break and won’t come together into a spread.
- Category: Condiment
- Method: Blender
- Cuisine: Vegan
Keywords: vegan, aioli, chipotle, condiment, aquafaba, mayonnaise