Add aquafaba, very roughly chopped garlic and salt to a tall measuring jug (thee one that usually comes with the blender) or a small food processor. Blend or whizz until frothy (this only takes a few seconds).
Set the stick blender or food processor to a low speed. Slowly add the oil or oils (if using both sunflower and olive oil) while blending it at the same time. You constantly let the oil run into it, almost in a trickle to emulsify it properly. After about 125ml/½ cup of oil, your aioli should start to get creamy.
Stop adding more oil once you’ve achieved a thick and creamy,mayonnaise-like consistency. You should see the oil floating on top a bit longer than it did before.
Transfer your vegan garlic aioli to a clean jar or container and put it in the fridge. You can use the aioli right away if you like, too, but it’ll be much nicer once it’s cooled down because it’ll thicken in the fridge even more.
Your vegan garlic aioli keeps in the fridge for about a month.
Notes
Food processor or blender: I think an immersion blender works better because it’s only a small amount. If you want to use a food processor, use a small one. And a food processor where you are able to add liquids while it’s whizzing.
Aquafaba: you can use any plant-based milk that froths well instead, like the barista versions.
For pouring the oil: I simply pour it straight out of the bottle. It’s much easier to control the amount of oil coming out this way. So, yes, I also don’t really measure how much oil I’m using. The amount in this recipe is only a rough measurement so you know roughly how much you’ll need.
For more flavour: add 1 teaspoon dijon mustard and 2 teaspoons apple cider vinegar or lemon juice (for creating a garlic mayonnaise). Add these ingredients in the same step in which you froth the aquafaba.