Spicy Carrot Aioli

Every vegan should know about aioli and related sauces. They add a creaminess which can be otherwise rare in vegan cooking.

The key to the not-vegan-tasting deliciousness of an aioli is the garlic / olive oil emulsion. The same principle is at work in hummus (or marinara). Other common emulsifiers are glycerin, soy lecithin (present in soya-milk, tofu etc.) and egg yolk.