Kinaki Karika

Recipe by Palate Wholesome Collective
Prep time




  • 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.