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Home » Sauces and Dips » Vegan Apple Aioli Garlic Mayonnaise

Vegan Apple Aioli Garlic Mayonnaise

Author: Karon Grieve Published : May 2014

Recipe
vegan apple aioli mayonnaise
vegan apple aioli garlic mayonnaise
apple aioli vegan dip pin image

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.

apple aioli on salad sandwich

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.

aioli in jar with spoon on top

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
view of salad with jar in background

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.

top down shot of table setting

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.

larder links

Looking for more easy dips and sauces? Then check these out before you go;

 Aioli (Garlic Mayonnaise)

Foolproof homemade mayonnaise

Homemade French pistou sauce

Cavollo nero tapenade

Homemade traditional hummus

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.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
aioli in jar with spoon on top

Vegan Apple Aioli Garlic Mayonnaise

Karon Grieve
A super easy recipe for vegan mayo style dip and sauce with the zing of apples.
5 from 1 vote
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 mins
Cook Time 8 mins
Total Time 18 mins
Course Dips
Servings 1 cup
Calories 899 kcal

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
Metric – US Customary

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.

Notes

This vegan garlic mayonnaise is super tasty and easy to make

Nutrition

Calories: 899kcalCarbohydrates: 62gProtein: 2gFat: 76gSaturated Fat: 10gSodium: 1172mgPotassium: 511mgFiber: 10gSugar: 43gVitamin A: 209IUVitamin C: 47mgCalcium: 57mgIron: 1mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Keyword apple, mayonnaise
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Sauces and Dips, Vegetarian Recipes

« Refined Sugar Free Pickled Radishes
Super Easy Wild Garlic Oil Recipe »

Comments

  1. Hilda says

    May 28, 2014 at 2:57 pm

    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.

    Reply
    • Karon says

      May 30, 2014 at 9:47 am

      Hi Hilda,
      Hope you give this one a go, great for summer!
      K x

      Reply
  2. Sue says

    June 2, 2014 at 10:36 am

    5 stars
    Brilliant, I bet this tastes gorgeous with cheese, definitely one for my recipe folder, thanks. 🙂

    Reply

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