Vegan Garlic Aioli
Our vegan aioli made with faba bean instead of egg. And lots of garlic.
Allergens
We handle all allergens in our kitchen and cannot guarantee an allergen-free environment. Learn more about our allergy policy.
Ingredients
Water, Rapeseed Oil, Dairy Free Vegan Alternative to Soft Cheese (Water, Coconut Oil, SOYA Protein Concentrate, Salt, Sugar, Calcium, Acidity Regulator: Lactic Acid, Thickener: Carrageenan, Natural Flavourings), Garlic Puree, Cornflour, Lemon Juice, Faba Bean Protein, Spirit Vinegar, Tapioca Starch, Salt, Flavouring: Lactic Acid.
Nutrition
* Adults need around 2000 kcal a day.
Energy Kcal per portion *
78
Protein grams per portion
0.6
Carbohydrate
1.3
Carbs of which sugar grams per portion
0
Fat grams per portion
7.9
Saturated fat grams per portion
0.8
Mono-unsaturated fat grams per portion
3.6
Poly-unsaturated fat grams per portion
3.5
Salt grams per portion
0.2
Glycemic index
0
Total portion weight grams
25
Fibre grams
0
With its rich, full flavour, aioli (or garlic mayo) has been at the heart of LEON restaurant menus since 2004. And, because we’ve used aquafaba, a chickpea stock, instead of eggs to make it, this one #JustHappensToBeVegan.
