½cupunsweetened soy milk125 ml (at room temperature)
2clovesgarlicminced
2teaspoonslemon juiceor apple cider vinegar
¼teaspoonssalt
Instructions
Let the soy milk come up to about room temperature (so it’s the same temp as the oil).
Add all ingredients to a large jug and blend with an immersion blender until thick and smooth.
Taste and adjust the lemon juice or salt if required.
Store in the fridge for up to 5 days.
Notes
Ensure all ingredients are room temperature.
Soymilk is the best for making mayo as it contains natural emulsifiers that thicken the aioli the way that eggs would. Any other plant-based milk may not yield the same creamy aioli texture.
Make sure the soymilk you purchase is free of any sugar or flavoring and is plain.
Instead of lemon juice, you can use apple cider vinegar.
It's important to taste test the aioli after blending to ensure the proper balance of flavors.
The flavor will enhance as it sits in the fridge.
Try and mince the garlic as fine as possible to ensure there are no larger pieces of garlic throughout the aioli after blending.
If you don’t have fresh garlic, add 1-2 teaspoon of garlic powder as a substitute.