You ‘eard. Aïoli made from silken tofu, and virtually indistinguishable from actual aïoli. For-realsies.

Changes things, don’t you think?

This genius notion is from Melbourne restaurant Smith & Daughters owners Shannon Martinez and Mo Wise, who write cook books that happen to be vegan. Exactly our kind of vegan.

15 mins | makes 250g | easy 

Ingredients

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115g silken tofu

1/2 tsp crushed garlic

1 tsp fine salt

4 tbsp soya milk

2 tsp cider vinegar

2 tsp dijon

125ml veg oil

125ml e-v olive oil

Method

Get all but da oils in ya blender and whizz until it’s as smooth as can be. With the motor running on medium – if your machine allows such a thing – drizzle in the oils until emulsified.

Chill a little before use. It will keep for 3-4 days in an airtight container.

Amaze balls.

 

From Smith & Daughters

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