Vegan Chipotle Aioli

This Vegan Chipotle Aioli is creamy, smoky, and rich, with aquafaba, garlic, chipotle pepper, and a slow stream of oil blended into a smooth egg-free dipping sauce.

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Prep Time:10

Cook Time:0

Total Time:10

Course: Condiment, Dip, Sauce

Cuisine: American, Spanish-Inspired

Keyword: Aquafaba Aioli, Chipotle Aioli, Dipping Sauce, Egg-Free Aioli, Smoky Aioli, Vegan Aioli, Vegan Chipotle Aioli, Vegan Dipping Sauce

Servings: servings

Calories: 124kcal

Equipment

Blender
Measuring spoons
Measuring cups
Spatula
Paper towel

Ingredients

Aioli

3 Tbsp aquafaba liquid from a can of garbanzo beans
2 small cloves garlic peeled
1/2-1 piece chipotle pepper in adobo adjust to taste for spice level
1/4 cup vegetable oil
1/4 cup olive oil
1/2 tsp nutritional yeast
1/4 tsp salt or to taste

Instructions

Add the aquafaba, peeled garlic cloves, and chipotle pepper to a blender.
Blend on medium speed until the mixture is mostly smooth.
With the blender running on low, slowly stream in the vegetable oil. Hold a paper towel over the lid opening to help prevent splattering.
Slowly stream in the olive oil the same way, blending until the aioli thickens to a mayonnaise-like consistency.
Add the nutritional yeast and blend just until incorporated.
Taste the aioli, then season with salt to your preference.
Serve as a creamy smoky dip for roasted potatoes, french fries, raw vegetables, or your favorite snack platter.

Notes

Stream the oil in slowly while the blender runs. Adding the oil too quickly can cause the aioli to separate.

For a milder aioli, use half a chipotle pepper. For more heat and smoke, use the whole piece.

Aquafaba helps this egg-free aioli emulsify and thicken into a creamy sauce.

Save leftover aquafaba in the refrigerator for up to 1 week.

This aioli is especially good with roasted potatoes, french fries, sandwiches, grain bowls, or a simple crudité platter.

Nutrition