1/2 c plant milk
1 tbsp apple cider vinegar
1/2 tsp Salt
1 c (236 ml) rice bran oil or any kind of flavourless oil
1 tsp Lemon Juice
2 cloves garlic minced
- Add all the ingredients to a blender and blitz for 30 seconds with an immersion blender so everything is combined.
- The aioli will suddenly turn thick. Add any other ingredients to change the flavour of the aioli.
- Try adding: paprika: smokey flavour, jalapeños: spice, curry: masala, tomato paste or puree: tomato aioli, wasabi: wasabi aioli, miso: umami aioli
- Store the aioli in the fridge for up to 7 days in a sealed container. Best eaten on the 2nd day after the garlic has had a chance to infuse.