Vegan Aioli Recipe

OLYMPUS DIGITAL CAMERA This is completely different to my usual bird crazed blog posts, it's a recipe post with a super easy vegan aioli that even the most beginner of cooks can whip up.

It's World Vegan Day today (1st November) and I thought it was a good excuse to share one of my 'weird vegan recipes' (my sisters words - not mine). I've been vegetarian since I was a teenager, coming up to half my entire life! I was always a strict vegetarian - but decided to go full vegan at the start of this year. The main reason was because I felt like a hypocrite ordering soy hot chocolates when I 'technically' would drink milk - but avoided it as much as I could. I am a bit of a chocoholic and have found comfort in Whittakers vegan chocolate flavours - they have a few types but I love their dark chocolate, it's vegan and can be used to make hot chocolates, vegan brownies, cake and everything in-between.

The recipe I'm sharing today is my vegan aioli recipe - it uses honey (which I get from my dad's beehives, no cruelty involved), but it can be substituted with any other kind of sweetener - like maple syrup or golden syrup.

I'm not going to preach about veganism but simply wanted to share a way to make egg-free aioli for anyone to enjoy. It's super easy and uncomplicated, no cashews or tofu involved (I tried and tested several recipes before getting this one right). So here it is, yummy vegan Aioli, I use this almost everyday, perfect on bagels, with Kumara (sweet potato) chips, in sandwiches and lots more.

Aioli recipe:


1, 1/3 cups Soy Milk

2 teaspoons mustard seeds

2 Tablespoons honey (preferably runny)

Pinch sea-salt

1 small clove of garlic (optional but recommended)

500ml light oil (canola, rice bran or similar)


In either a food processor or a bowl with a stick mixer, blend together the soy milk, mustard, honey and garlic until combined. Keep mixing and begin to slowly drizzle the oil into the mixture, until the consistency thickens and becomes aioli like. You may need a little less or more oil, it really depends on how thick you like your sauces.

That's it! it's that easy. Be sure to taste and add more honey if you want to sweeten it, or more garlic if you like yourself some garlic.

Now for me it's back to birdwatching and enjoying the rest of the weekend :-)