Cookbook:Spicy Carrot Aioli
|Spicy Carrot Aioli
Every vegan should know about aioli and related sauces. They add a creaminess which can be otherwise rare in vegan cooking. The key to the not-vegan-tasting deliciousness of an aioli is the garlic/olive oil emulsion. The same principle is at work in hummus (or marinara). Other common emulsifiers are glycerin, soy lecithin (present in soymilk, tofu, etc.) and egg yolk.
Notes, tips, and variations edit
- Carrots can damage some blending equipment. It is recommended to cut them into really small pieces so they're easier to blend.