Vegan Aioli

Name: Vegan Aioli
Cuisine: American
Ingredients: ½ block (5 ounces/140 g) firm tofu, such as Hodo, or 5 ounces of any firm tofu, crumbled; ½ block (5 ounces/140 g) firm tofu, such as Hodo, or 5 ounces of any firm tofu, crumbled; ¼ cup (60 ml) refined olive oil or other neutral oil such as grapeseed or avocado; ¼ cup (60 ml) refined olive oil or other neutral oil such as grapeseed or avocado; ½ block (5 ounces/140 g) firm tofu, such as Hodo, or 5 ounces of any firm tofu, crumbled; ¼ teaspoon Dijon mustard (optional); 2 tablespoons Champagne vinegar or other light-colored vinegar such as apple cider; Cold water; 1 teaspoon salt; ¼ cup (60 ml) refined olive oil or other neutral oil such as grapeseed or avocado; ¼ cup (60 ml) refined olive oil or other neutral oil such as grapeseed or avocado; 2 tablespoons Champagne vinegar or other light-colored vinegar such as apple cider; 2 tablespoons Champagne vinegar or other light-colored vinegar such as apple cider

Preparation info

Yields
1 cup

Difficulty
Easy

Appears in

Seasons of Greens

By Katie Reicher

Published 2025

About

This Vegan Aioli is delicious, and it avoids using processed ingredients and emulsifiers. This recipe can be substituted in for any recipe that calls for Aioli.

Ingredients

½ block (5 ounces/140 g) firm tofu, such as Hodo, or

Americas
United States
San Francisco
Sauce
Vegan
Gluten-free

Method

Combine all the ingredients in a blender pitcher, starting with 2 tablespoons water, and blend until very smooth. Depending on the firmness of the tofu, you may need to add more water to reach a smooth, shiny consistency.