Sauces: Garlic aioli

Aioli. Typically full of egg yolks, it's the perfect concoction if your desired outcome is a heart attack. Unsurprisingly, I've given it a plant-based facelift to give you the same creamy, punchy flavour without the nasties!

The egg yolks have been swapped out with silken tofu, and the oil usually required is reduced by half by substituting with soy milk. This reduces the overall calorie load significantly, while simultaneously increasing the nutritional bang for your buck. It is ultimately a low saturated fat, heart healthy choice that doesn't compromise on flavour. You CAN have your aioli and eat it too.

It is great as a spread on a sandwich, burger or wrap, as a dip or topping for veggies or proteins, or thinned down as a dressing for salads. A real multi-use crowd pleaser.



  • 460g silken tofu

  • 2 tbsp crushed garlic

  • 1 cup soy milk

  • 2 tbsp apple cider vinegar

  • 2 tbsp Dijon mustard

  • 1 cup olive oil

  • 2 ice cube trays

  • 1 large freezer bag


  1. Place all of the ingredients except the oil in a blender, and blend until well combined

  2. With the motor running on medium speed, slowly drizzle in the oil until well combined and emulsified

  3. Pour into an ice cube tray, covering in cling wrap to prevent icicles from coming. Place in the freezer overnight

  4. Once frozen, transfer cubes into a large freezer bag, label, and return to the freezer until required

SAUCESCourtney Allely