Vegan White Bean Aioli

"I got this off of a website ( that got it from Veganomicon. It looks absolutely delicious. I hate mayo ergo I'm not a huge fan of aioli, but this looks delicious. There is no mayonnaise (not even nayonnaise) so I imagine the texture is much thicker than regular aioli - more like hummus. I haven't tried it yet though so I don't know. Hope it's good! <I'm not sure about all the specifics here, like the yield and especially the servings, which would depend on what you do with it. The website suggests that you use it on crackers or bread, as a dip for crudites or as a sandwich spread.> Also, make this a bit ahead of time (not more than a day) so the flavors can blend."
photo by a user photo by a user
Ready In:
1 cup




  • Combine the beans, lemon juice, salt and pepper in a blender or food processor and puree until smooth, scraping down the sides of the bowl to get everything.
  • Preheat a small pan over low heat.
  • Cook the garlic in the olive oil for about 3 minutes. (You want just to gently heat it, not brown it.).
  • Add the garlic and oil to the mixture in the blender and puree.
  • Taste for salt, pepper and lemon and adjust to your liking.
  • Transfer to a container, cover and refrigerate until ready to use.

Questions & Replies

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  1. Quick, easy, and so tasty! I ate this as a dip for sweet potato fries, but it would be great as a sandwich spread. I'm even thinking of thinning it out a bit to use as a dressing for salad. I'll definitely be adding this one to my go-to recipe book.
  2. I had this on crostini and it would also be good on crackers or in a sandwich. I don't really see it with cruditè, but then, I am not a vegetarian, so maybe that is why. Traditional aioli is served with boiled vegetables like carrots, potatoes, and green beans. This recipe was very easy to prepare and serves as a base to a limitless imagination. Made for Spring 2009 PAC.
  3. So yummy! I had a few friends over last night & was looking for a quick app to make with ingredients I already had & found this. Easy & GOOD. One of my friends even said she liked it better than hummus. YEAH for a new easy dip! :-)
  4. This is an excellent recipe. Yummy as is or as a base for variation.. have added fresh basil with great results


I'm from Jackson, MS, but I've lived here and there...from Ireland to Minnesota. I just graduated with bachelor's degrees in linguistics and psychology, and I'm currently in a TESL masters program...but I'm not sure if I'll stick with that. I WAS a vegetarian, but now I will eat meat. I'm much more concerned with where the food came it ethical? did it travel 32543 miles to get to my plate? etc...? I'm pretty into the environment: I started a club on campus with a friend of mine, I try to ride my bike as much as possible, I use reusable bags at the grocery store - you know, that kind of thing. <img src="">
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