Ingredients

1 cup grapeseed oil (or sunflower oil)
½ cup creamy soy milk (organic is best)
1 tsp Dijon mustard
1 tsp salt
1 clove garlic, crushed
¼ tsp fine white or black pepper
2 tsp lemon juice
1 tsp apple cider vinegar (or white vinegar)

Method

BULLET
This is the easiest and quickest way. You don’t need to crush the garlic clove for this one. The most important thing to remember here is not to shake it up first, or it won’t emulsify.

Place the oil, soy milk, mustard, salt, garlic and pepper into the bullet cup, twist the base on, then very gently turn it over and place it on the machine. Let it sit for 30 seconds so it separates out into layers. Whizz for a few seconds, or until it turns thick and creamy.

Remove the lid and stir through the lemon juice and vinegar.

STICK BLENDER
Place the oil, soy milk, mustard, salt, garlic and pepper into a tall, narrow container. Your stick blender may have come with one, or use the big cup of a bullet blender, or any tall plastic container or jar (about 1 litre capacity).

Let the ingredients sit in the container for 30 seconds to settle.

Stand the blender so that it sits firmly at the base of the container, and turn it on without moving it for about 5 seconds. As the mixture starts to emulsify, gently move the blender up and down to combine the ingredients.

Add the lemon juice and vinegar, give it a stir, and that’s it!

REGULAR BLENDER
Add all ingredients except the oil, vinegar and lemon juice to a blender and turn on to a medium speed. Slowly drizzle in the oil in a very thin stream until it’s all used up (make it very thin and slow at first, then you can speed up as you get past half-way) – the mixture should thicken and emulsify into a nice creamy aioli by the end.

Don’t worry if you don’t have both lemon juice or vinegar – one of the other will do, start with 1 tsp and add to tasting a bullet or a stick blender (AKA immersion blender). A high-speed or regular blender will do, it just takes a bit longer. Unfortunately, a food processor just doesn’t really cut the mustard.

I’ve tried this recipe with other kinds of plant milk and it doesn’t come out as lush, so I really recommend you use soy. Try and find one that says ‘creamy’ on the label (I use an organic one). UHT and whole milk, some have had success with, but the soy is amazingly lush and creamy!