Garlic aioli

Garlic aioli

By
From
Smith & Daughters
Photographer
Bonnie Savage

Our aioli is one of the main Smith & Daughters customer freak-out menu items. It is also one of Shannon’s holy grails as far as recipes go. While there are heaps of vegan aiolis out there now, this one took Shannon 10 years to perfect, and to this day forms the base of so much goodness in our restaurant and deli. So creamy and garlicky, and free of eggs, it’s ace for pregnant people, and those with allergies and intolerances. This recipe doubles very well.

Ingredients

Quantity Ingredient
115g silken tofu
1 teaspoon crushed garlic
1 teaspoon salt
60ml soy milk
2 teaspoons apple cider vinegar
2 teaspoons dijon mustard
125ml vegetable oil
125ml extra-virgin olive oil

Method

  1. Place all of the ingredients except the oils in a blender and blend until well combined.
  2. With the motor running on medium speed, slowly drizzle in the oils until well combined and emulsified.
Tags:
Vegan
Plant-based
Vegetarian
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