Thought I’d share this vegan version of the famous Aioli garlic mayonnaise with you, it’s made with apples instead of eggs. My Apple Aioli is light and tasty with a pucker of apple tartness too.
I’m still thinking French with my recipes for the blog just now. While my recent trip is still fresh in my mind I want to get creative in the kitchen with French-themed ideas and recipes.
Things that will bring to mind the sunshine, friendliness and beauty of my favourite country.
Aioli
Aioli (or alioli depending on your choice of spelling) is the gorgeously garlicy dip so prevalent in Provence where it is served especially with seafood. It is rich and creamy and like most mayonnaise is packed with egg yolks.
Vegan aioli
But what if you want all the garlicy goodness of Aioli but don’t want the egg content?
Well here is a wonderful recipe for Apple Aioli which uses the fruit as a substitute for the normal egg base you’d find in most dips of this type.
Ingredients for vegan apple aioli
- 2 large eating apples, cored, peeled and chopped
- 2 cloves of garlic peeled and chopped
- ½ teaspoon sea salt
- 75ml/3 fl oz extra virgin olive oil
- Zest and juice of half a lemon
- 1 tablespoon white wine vinegar
- 1 teaspoonful of Maple syrup
- salt and pepper to taste
How to make this vegan apple aioli
- Place the chopped apple in a small pan and just cover with water. Cook on a medium heat until the apple is soft and tender, this takes about 5-8 minutes.
- When cooked drain the apples.
- Put the cooked apple and chopped garlic into a food processor and whizz to a paste.
- Slowly add the olive oil a little at a time.
- Now add the lemon juice, white wine vinegar and runny honey and whizz again.
- Season with salt and pepper to taste.
How much sauce does this recipe make?
This little recipe makes about 1 cup of tasty vegan apple aioli ngarlic mayonnaise.
How long will this vegan aioli keep?
This Apple Aioli will keep in the fridge for 2-3 days in an airtight container.
How to use your Apple Aioli
This delightfully light yet powerful vegan Apple Aioli can be used as a sauce on top of any salad. It is wonderful in a wrap with felafel and the like.
Stir some vegan garlic mayonnaise through pasta for an instant sauce.
Of course, this vegan apple aioli makes a great dip with veggies or crisps/chips.
Not vegan? Then serve this zingy apple aioli with chicken, ham or pork.
Hope you will enjoy this tasty and super easy recipe, something that will add some zing and real flavour to the simplest of sandwiches.
Looking for more easy dips and sauces? Then check these out before you go;
Apple celery and coriander pesto
Allergy friendly vegan nut free pesto
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
Vegan Apple Aioli Garlic Mayonnaise
Ingredients
- 2 apples eating apples, large. cored, peeled and chopped
- 2 cloves garlic minced
- ½ tsp sea salt
- 75 ml extra virgin olive oil
- 1/2 lemon zest and juice
- 1 tbsp white wine vinegar
- 1 tsp maple syrup
- salt and pepper to taste
Instructions
- Place the chopped apple in a small pan and just cover with water. Cook on a medium heat until the apple is soft and tender, this takes about 5-8 minutes.
- When cooked drain the apples.
- Put the cooked apple and chopped garlic into a food processor and whizz to a paste.
- Slowly add the olive oil a little at a time.
- Now add the lemon juice, white wine vinegar and maple syrup and whizz again.
- Season with salt and pepper to taste.
- This Apple Alioli will keep in the fridge for 2-3 days in an airtight container.
This looks like a great way to avoid the raw-egg-in-hot-weather problem, and maybe even tastier. I look forward to trying it.
Hi Hilda,
Hope you give this one a go, great for summer!
K x
Brilliant, I bet this tastes gorgeous with cheese, definitely one for my recipe folder, thanks. 🙂