roasted garlic + avocado aioli
Our vegan aioli recipe will have you making excuses to add it to just about any dish you make.
A typical aioli consists of garlic and mayonnaise ingredients like lemon juice, egg yolk, and olive oil. I decided to make a vegan version by using avocado as our fat and protein, instead of egg yolks. Not only is the resulting aioli pretty and green, but it’s also super creamy and guilt-free!
Ingredients
avocado oil
1 bulb of garlic
1 avocado
1 tbsp coconut milk
Juice of 1/2 lemon
Directions
Preheat oven to 400°F. Cut the bottom end of the garlic bulb off, just to expose the inner cloves. Peel off the outermost layers of the bulb. Rub garlic with enough oil to lightly coat both the outside and inside of the bulb. Wrap bulb with parchment paper and place in a small ramekin. Roast for 30 to 45 minutes. Remove from heat and set aside.
Peel garlic once cooled to the touch. In a food processor, combine peeled garlic cloves, avocado, coconut milk, and lemon juice. Blend until smooth and creamy. Try not to get too addicted!
