Vegan Garlic Aioli Sauce – No Oil Recipe!

Vegan Garlic Aioli Sauce – No Oil Recipe!

This vegan garlic aioli sauce is so tasty! I literally put it on EVERYTHING. It’s great on potato, sweet potato, spiralized zucchini, pasta… or just as a dip for freshly cut vegetables such as carrot and bell peppers. I love my sauces and condiments and they are always a hit. By having something tasty with your vegetables, it definitely helps to get that goodness into your body! For some tasty salad dressings and condiments that are oil free and just as delicious, check out my Let’s Get Saucy Masterclass for all of my favorite go to sauces and dressings that I use every day!

Ingredients:

4 large cloves garlic, peeled
2 tbsp lemon juice, freshly squeezed
300g silken tofu, excess liquid drained off (or cannelini beans, cooked cauliflower, boiled potatoes etc)
1/2 – 1 tsp coarse celtic sea salt (or 1 tbsp miso paste)

Directions:

Place everything in a blender and whiz up for about 30 seconds or until smooth and creamy.

That’s it. YUM!

👉 Want to learn more about plant based vegan cooking, check out my Meal Prep Made Easy Course!

By |2020-04-16T11:36:06+10:00April 16th, 2020|Recipe, Videos|0 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

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Vegan Garlic Aioli

Vegan Garlic Aioli
Servings Prep Time
2cups approx. 5mins
Votes: 20
Rating: 4.15
You:
Rate this recipe!
Print Recipe
vegan garlic aioli recipe
Servings Prep Time
2cups approx. 5mins
Votes: 20
Rating: 4.15
You:
Rate this recipe!
Print Recipe
vegan garlic aioli recipe
Ingredients
Servings: cups approx. Units:
Instructions
  1. Place everything in a blender and blend until smooth and creamy.
Recipe Notes

Check out the video at the top of this recipe page for a full cooking demonstration of how to make this recipe.

The blender I use for this is a Tribest Personal Blender. Find it using my Amazon link: https://cookingwithplants.com/visit/amazon-com-tribest/

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By |2019-11-29T07:29:43+10:00April 30th, 2016|2 Comments

About the Author:

Anja Cass is a popular vegan cook with a passion for creating healthy plant based recipes that taste amazing! Having lost over 50 pounds, beating early onset heart disease and having more energy than when she was 20, she is motivated to share her new lifestyle with you. Enjoy her delicious recipes to get you, your family and your friends on the path to healthy living!

2 Comments

  1. CED-ALTA April 8, 2018 at 3:58 am - Reply

    Anja: Yaay, a truly low-fat aioli recipe, finally! Can hardly wait to try it. Will let you know my results. I made your “two-ingredient” waffles, last week. They turned out fine and — unlike one person who commented — the batter ACTUALLY DOES WORK in a Belgian waffle maker. That’s what I used and the waffles turned out crisp and did not stick at all. Pleases keep these wonderful, low-fat recipes coming, thank you!

    • Anja May 30, 2018 at 7:33 am - Reply

      Thank you so much for your lovely comment. I really appreciate it.

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