homemade vegan aioli

I was surprised how incredibly easy it was to conjure up thick creamy mayonnaise by simply adding soy milk and vegetable oil to a blender. The recipe below is a classic aioli or roasted garlic mayo but if you want to keep it ridiculously simple you just need to blend two parts oil with one part soy milk, add salt and vinegar or lemon juice and you'll have a traditional tasting mayo. My pro tip is that you must use soy milk and you must use vegetable oil (sunflower or canola) I've tried with other oils and plant based milks and it hasn't worked. 

Makes 1 jar or 500ml approx. 


1 small - medium bulb of garlic
1 tsp olive oil
1 cup vegetable oil (I used cold pressed organic sunflower oil) 
1/2 cup of soy milk plus extra as required
1 tsp salt
1 TBSP apple cider vinegar

Additional Equipment

high speed blender or stick blender


1. Pre heat the oven to 200C/400F. Cut the garlic in half longways and drizzle with the olive oil. Place in the oven on a baking tray and bake for 25-30mins or until golden brown.
2. Place the oil and the soy milk in the blender and blend until thick. Sometimes the mayo can get so thick it stops blending, in this case add an additional 1/4 cup of soy milk until you get the desired consistency.
3. Once the garlic is roasted remove the cloves from the skins with a fork and add to the mayo with the salt and apple cider vinegar. Blend until smooth and store in clean sterile jars.