Vegan Aioli

2 cloves garlic
150g silken tofu
2 teaspoons Dijon mustard
Juice of ½ lemon
½ teaspoon of salt
½ teaspoon maple syrup
60g rice bran oil, EVOO or oil of choice*

Set TM blades spinning 10 sec/speed 7 and drop garlic through TM hole. Scrape down sides, add remaining ingredients except oil and mix 10 sec/speed 4. Scrape down sides. Repeat until mixture is smooth.

Put MC in place and set timer for 2 minutes at speed 4. Very slowly and gradually pour the oil onto the lid, letting it drizzle into the bowl to mix until thickened and smooth. Then transfer to a jar or container and store in fridge.

* I’ve used rice bran oil or extra virgin olive oil on different occasions. Depending on the use, the stronger taste of olive oil is fine whereas sometimes the more neutral flavour of other oils may be preferable.

TIP: Weigh or measure oil in a small jug before you start so it’s easy to pour and you don’t accidentally add too much.