Cookbook:Spicy Carrot Aioli

Spicy Carrot Aioli
CategoryVegan recipes
Time10 minutes

Cookbook | Ingredients | Recipes | Vegan Cuisine

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.

Ingredients edit

Procedure edit

  1. Cut carrots extremely fine (i.e. 1 mm slivers) so that blender can handle it.
  2. Combine all ingredients. Use a blender to start blending everything together.
  3. Continue blending in additional olive oil until it reaches desired creaminess.
  4. Adjust seasoning to taste.

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.

See also edit