Vegan allioli from Vegetables Unleashed: A Cookbook (page 338) by José Andrés and Matt Goulding

  • canned chickpea water
  • olive oil

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Djon djon rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Yildiz100 on October 23, 2020

    I made this a second time and it did not emulsify very well. Strange, as it emulsified beautifully the first time. It might have been the brand of chickpeas I used (ICA, which has very thin chickpea water) so try Zeta next time. Or, it could have been that I omitted the garlic (maybe that helps emulsify) in an attempt to make something more like mayo and less like allioli.

  • Yildiz100 on July 24, 2020

    Amazing texture. Next time I will use at least some neutral oil. With evoo it was very bitter.

  • twoyolks on June 08, 2020

    This is really easy to make and tastes very good. It's virtually indistinguishable from non-vegan aioli. It may actually be a bit better.

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