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Creamy Olive Oil Aquafaba Aioli

Easy egg-free aquafaba aioli with extra virgin olive oil

Aquafaba aioli is a creamy, egg-free garlic mayonnaise made by blending chickpea liquid with lemon juice, mustard and garlic, then slowly adding olive oil until thick and glossy. It takes 5 minutes, makes about a cup and is vegan, as long as you skip the honey.

Lifestyle Food Extra Virgin Olive Oil gives it a rich, peppery flavour. Serve it as a dip for chips, spread it on sandwiches or spoon it over roasted vegetables.

Ingredients

For the aioli:

• 3 tbsp aquafaba (liquid from a tin of chickpeas), at room temperature
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 1–2 garlic cloves, finely grated
• ½ tsp fine sea salt (Celtic or regular)
• ¾ cup Lifestyle Food Extra Virgin Olive Oil
• Freshly ground black pepper, to taste

Optional flavours:

• 1 tsp maple syrup or honey for a touch of sweetness
• 1 tsp nutritional yeast for a savoury boost
• ½ tsp smoked paprika
• 1 tsp chopped fresh herbs, such as parsley or dill

How to make aquafaba aioli

1. Add the aquafaba, Dijon mustard, lemon juice, garlic and salt to a tall jug.
2. Using a stick blender (or a regular blender), blend until frothy.
3. With the blender running, slowly drizzle in the olive oil until the mixture thickens into a creamy aioli.
4. Blend for another 20–30 seconds until smooth and glossy.
5. Season with black pepper, then taste and adjust the lemon juice or salt.
6. Stir through any of the optional flavours, if using.

Preparation time: 5 minutes
Total time: 5 minutes
Makes: About 1 cup

Aquafaba aioli FAQs

1. What is aquafaba?
   Aquafaba is the liquid from a tin of chickpeas. Its proteins and starches behave a lot like egg white, which helps the oil and liquid hold together into a thick, creamy aioli.

2. Why does my aioli taste bitter?
   Blending extra virgin olive oil at high speed can bring out bitter notes. For a milder aioli, use Lifestyle Food Canola Oil & Extra Virgin Olive Oil Blend, or blend in most of the oil and whisk the last few tablespoons in by hand.

3. Why didn’t my aioli thicken?
   The oil was probably added too quickly, or the aquafaba was too cold. Blend 3 tbsp fresh aquafaba until frothy, then slowly pour in the runny mixture with the blender running. It should come together.

4. Can I use liquid from chickpeas I’ve cooked myself?
   Yes. Cook Lifestyle Food Raw Chickpeas and keep the cooking liquid. If it’s thin, simmer it until it’s about the consistency of egg white, then let it cool before using.

5. How long does aquafaba aioli keep?
   Store it in an airtight container in the fridge for up to 5 days.

Keep Lifestyle Food Extra Virgin Olive Oil on hand for dressings, dips and everyday cooking.