You will never know the difference between this vegan chipotle aioli and the regular stuff made with eggs. My husband couldn’t even believe it! Delicious on roasted potatoes, french fries, or on a crudite spread.
Serves 2 Tbsp
You will never know the difference between this vegan chipotle aioli and the regular stuff made with eggs. My husband couldn't even believe it! Delicious on roasted potatoes, french fries, or on a crudite spread.
- 3 Tbsp aquafaba (the liquid from a can of garbanzo beans)*
- 2 small cloves garlic, peeled
- 1/2 - 1 chipotle pepper in adobo*
- 1/4 cup vegetable oil
- 1/4 cup olive oil
- 1/2 tsp nutritional yeast
- 1/4 tsp salt, or to taste
- Add the aquafaba, garlic, and the chipotle pepper in adobo 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 tsp and going up from there if needed. Serve with your favorite dipping foods, such as roasted potatoes, french fries, or crudites!
- Open a can of garbanzo beans and drain, saving the liquid in a bowl. Put the garbanzos in a tupperware 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.
Read more about this vegan chipotle aioli…
I am so in love with this chipotle aioli recipe! So is AJ. Case and point: We made this to go with some roasted potatoes, and AJ ate way more of this aoili with his potatoes than he did ketchup.
That’s a big deal guys. AJ, he’s a ketchup guy. All day every day. Unless, apparently, there’s some of this aioli around.
This aioli is magic sauce. I’ve recently been experimenting with aquafaba (the liquid from the top of a can of garbanzo beans) a bit and it occurred to me a few weeks ago that maybe, just maybe, it would work in a vegan aioli. The thing is, I didn’t like any of the other types of vegan aiolis out there. Tofu aioli? Bleh. Cashew cream aioli? Not smooth enough. Hummus aioli? Just… no. Come on guys. No.
I wanted a vegan aioli recipe that was…
- Smooth as a baby’s bottom
- Thick and creamy
- Spreadable just like mayo
- Rich and flavorful
- And didn’t taste like hummus/tofu/whateverelsepeopleusetomakefakeaioli
In other words, I just wanted aioli. No caveats. And lucky for me (and you!), that’s just what I got.
Give this vegan aioli recipe a try and you’ll be amazed with the flavor and consistency. Then bring it to your next get-together and don’t mention it’s vegan. You’ll be getting compliments allllll night. Than come back here and tell me how much you loved it!
Nutritional info for 2 Tbsp vegan chipotle aioli:
*Nutritional info here may not be exact because aquafaba does not yet have a reliable nutritional analysis. However, the facts here are very close as they take into account all the other ingredients. Note: this recipe is not low-fat. But it is the best damn vegan aioli I’ve ever had. Live a little 😉