Thursday, 10 February 2011

Rocket and Roses Garlic Aioli

You know you get those moments where you just want something creamy but not full of junk? Well, we do here and I have been trying for ages to come up with a vegan Aioli. I've tried all the vegan mayo subs and to be honest I can't stand them. But then, when I was vegetarian I never liked mayo anyway, I was always a salad cream girl. I never gave up trying to come up with a creamy garlic dip. And I had many disasters that ended up straight in the bin. But today I was determined to make one work. I had a third of a package of Mori-Nu firm Silken Tofu leftover from making Edamame Dip yesterday and I hate having to throw it away in a few days. So armed with a large bulb of garlic and the leftover tofu and my mini blender I went to battle and dragged various items out of my fridge and store cupboards. And do you know what? I actually came up with something I really like! At last! So here is the recipe from my garlic and herb covered notes. lol. Hope you like it too? 

Rocket and Roses Garlic Aioli  Servings 6 (ish!)
(Original recipe from the Rocket and Rose Vegan Kitchen) 

4oz Silken Tofu 
2 large garlic cloves,  minced
1 tsp Agave Nectar
1 tbsp  extra virgin olive oil
1 tbsp  fresh lemon juice
1 tsp Dijon Mustard
3 tbsp flat leaf parsley, minced
1/4 tsp salt

Put all the ingredients together in a blender and blitz until smooth. Leave to chill in the fridge until ready to use.