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.
Ingredients
- 1 carrot
- 2 tbsp olive oil
- 1 pinch salt
- 5 cloves garlic
- 1 serrano chile
- 100–200 ml orange juice (any other citrus works)
- French-style or Dijon mustard (i.e. one that does not contain "turmeric" in the list of ingredients; optional)
Ingredients for 8 servings (260 g) · the original recipe
Method
- 1
Cut carrots extremely fine (i.e. 1 mm slivers) so that blender can handle it.
Blender - 2
Combine all ingredients. Use a blender to start blending everything together.
Blender - 3
Continue blending in additional olive oil until it reaches desired creaminess.
- 4
Adjust seasoning to taste.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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