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.