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