Oil-Free Aioli Recipe
🔪Prep Time: 5 minutes
👩🍳Cook Time: 5 minutes
12 oz. (340 grams) of extra firm silken tofu
4 teaspoons of lemon juice
2 teaspoons of white wine vinegar
2 tablespoons of nutritional yeast
2 teaspoons of kosher salt
¼ teaspoon of white pepper
2 teaspoons of garlic powder
1Add the tofu, lemon juice and vingear to a bender container, followed by the nutritional yeast, salt, pepper and garlic powder.
2Securely attach the lid to your container and blend on medium speed until smooth and creamy, scraping down the sides as necessary. This may take up to a minute, depending on what type of blender you are using.
3Scoop the pale yellow, creamy mixture, which will be the consistency of traditional mayonnaise, into a clean jar and store in the fridge for a week.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.