Recipes Egg-free The BEST aquafaba aioli
The BEST aquafaba aioli

The BEST aquafaba aioli


  1. Whizz all of the ingredients (except the oil) together in a blender until smooth.
  2. VERY slowly add the oil while continuing to blend, to avoid separation.
  3. Store in a glass jar in the fridge for up to two weeks.


The water from a can of chickpeas (this is called aquafaba)

Around 20 chickpeas

3/4 tsp salt

1/2 tsp sugar

2 tsp dijon mustard (works well without)

Juice of a lemon

2-3 cloves of garlic

1 1/2 cups of rice bran oil (or other vegetable oil)

Try plant-based!

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