Vegan Chipotle Aioli

• Produce

  • 2 small cloves Garlic

• Canned Goods

  • 1/2 Chipotle pepper in adobo

• Baking & Spices

  • 1/2 tsp Nutritional yeast
  • 1/4 tsp Salt

• Oils & Vinegars

  • 1/4 cup Olive oil
  • 1/4 cup Vegetable oil

• Other

  • 3 Tbsp aquafaba (the liquid from a can of garbanzo beans*

Found on mycaliforniaroots.com

Description

Directions

• Add the aquafaba, garlic, and the chipotle pepper in adobo to a blender. Blend on medium until few chunks remain.
• Turn the blender to low and very slowly* add the vegetable oil in a thin stream while the machine is running. It’ll start to splatter everywhere, so I do the best I can to hold a paper towel above the hole in the blender lid that I am pouring through.
• Next, add the olive oil in the same fashion – very slowly in a small stream while the machine is running. By the time the all the oil has been added you should have a thick spread similar to the consistency of mayonnaise.
• Finally, add the nutritional yeast and blend to incorporate. Taste, then add the salt, starting with 1/4 tsp and going up from there if needed. Serve with your favorite dipping foods, such as roasted potatoes, french fries, or crudites!

Nutrition