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Spicy Carrot Aioli

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.

Source and licence

"Spicy Carrot Aioli" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Spicy_Carrot_Aioli, revision 4613420), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Spicy_Carrot_Aioli&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4613420

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  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.