Vegan White Bean Aioli

“I got this off of a website (planetgreen.discovery.com) that got it from Veganomicon. It looks absolutely delicious. I hate mayo ergo I'm not a huge fan of aioli, but this looks delicious. There is no mayonnaise (not even nayonnaise) so I imagine the texture is much thicker than regular aioli - more like hummus. I haven't tried it yet though so I don't know. Hope it's good! <I'm not sure about all the specifics here, like the yield and especially the servings, which would depend on what you do with it. The website suggests that you use it on crackers or bread, as a dip for crudites or as a sandwich spread.> Also, make this a bit ahead of time (not more than a day) so the flavors can blend.”
READY IN:
10mins
SERVES:
4-6
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the beans, lemon juice, salt and pepper in a blender or food processor and puree until smooth, scraping down the sides of the bowl to get everything.
  2. Preheat a small pan over low heat.
  3. Cook the garlic in the olive oil for about 3 minutes. (You want just to gently heat it, not brown it.).
  4. Add the garlic and oil to the mixture in the blender and puree.
  5. Taste for salt, pepper and lemon and adjust to your liking.
  6. Transfer to a container, cover and refrigerate until ready to use.

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