Vegan Aioli
Vegan aioli is a plant-based garlic sauce made with aquafaba, sunflower oil, Dijon mustard and apple cider vinegar. The Thermomix TM7 chops the garlic finely and emulsifies the oil into a thick, creamy consistency in minutes, delivering a stable, silky vegan dip without eggs.
About this recipe
Vegan aioli Thermomix TM7 style is the plant-based answer to classic garlic mayonnaise, and it comes together in your all-in-one kitchen machine in just a few minutes. Instead of eggs, this recipe relies on aquafaba, the magical liquid from a tin of chickpeas, which the TM7 whips and then emulsifies with a steady stream of sunflower oil into a thick, glossy sauce. Sharp Dijon mustard and a splash of apple cider vinegar give it a tangy edge, while garlic cloves are chopped directly in the mixing bowl so nothing is wasted and no board needs scrubbing. Searching for quick vegan sauce recipes or egg-free condiments for your Thermomix? This aioli is perfect for dipping crispy fries at a Belgian-inspired evening, spreading on sandwiches, or serving alongside roasted vegetables at a summer barbecue. The stable emulsion guarantees a silky result every single time.
Preparation tips
- Use neutral sunflower oil at room temperature and pour it onto the aquafaba mixture in a thin, steady stream while the blades run, as adding it too quickly is the most common cause of a runny aioli.
- Taste after blending and adjust the balance: a few extra drops of apple cider vinegar sharpen the flavour, while more sea salt rounds it out. Let the aioli rest in the fridge so the garlic mellows and the texture firms up.
- Store the finished aioli in a sealed jar in the fridge and use within a few days. If it separates slightly, simply re-blend it briefly with a teaspoon of extra aquafaba to restore the creamy consistency.
Recipe variations
- Smoky paprika aioli: add a teaspoon of smoked paprika with the mustard for a Spanish-style sauce that pairs beautifully with crispy potatoes and grilled corn at a barbecue.
- Lemon and herb variation: swap the apple cider vinegar for fresh lemon juice and blend in chopped chives and parsley at the end for a fresher, springtime version perfect for vegetable platters.
Thermomix TM7 Benefits
- Garlic cloves are chopped in seconds by the TM7 blades, creating a fine paste that distributes its pungent flavour evenly through the aioli. [Multi-Function]
- The built-in weighing function measures the sunflower oil to the gram directly into the mixing bowl, ensuring the correct ratio for a thick emulsion. [Built-in Scale]
- Aquafaba transforms as the Thermomix whips the chickpea liquid into a light, foamy base that replaces egg whites completely. [Multi-Function]
- Emulsifying happens hands-free while the oil streams onto the spinning blades, producing a stable, silky sauce that never splits or curdles. [Hands-Free]
- All ingredients blend into a velvety dip straight in one bowl, so the TM7 saves you from whisking by hand and washing multiple tools. [Multi-Function]
Ingredients
- sunflower oil
- garlic cloves
- Dijon mustard
- aquafaba (tinned chickpea liquid)
- apple cider vinegar
- fine sea salt