This creamy vegan aioli recipe goes really well with lots of things. If you’re looking for an alternative to your usual dollop of mayonnaise, try this quick and healthy recipe.
Makes 1 batch
1 aubergine, cut into small chunks
½ red onion, cut into small chunks
2 garlic cloves
1tbsp sunflower oil
Himalayan pink salt, to season
½tsp Dijon mustard
¼ cup extra virgin olive oil
2tbsp apple cider vinegar
Preheat oven to 350F.
Arrange the aubergine, onion and garlic on a baking tray. Toss with sunflower oil and season with salt. Roast for about 30 minutes.
Once the vegetables are tender, take them out of the oven and allow them to cool.
Once cool, throw them into the blender with the mustard, olive oil and vinegar. Blend until really smooth.
It will keep in the fridge in an airtight container for about a week.
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