Cookbook:Spicy Carrot Aioli

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Spicy Carrot Aioli
CategoryVegan recipes
Time10 minutes

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Vegan Cuisine

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.


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  1. Cut carrots extremely fine (i.e. 1 mm slivers) so that blender can handle it.
  2. Combine all ingredients. Use a blender to start blending everything together.
  3. Continue blending in additional olive oil until it reaches desired creaminess.
  4. Adjust seasoning to taste.

Notes, tips, and variations

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  • Carrots can damage some blending equipment. It is recommended to cut them into really small pieces so they're easier to blend.

See also

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