Vegan Garlic Aioli
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My creamy, five-ingredient Vegan Garlic Aioli is an absolute staple in my kitchen! It has the perfect garlicky mayo flavor, but it’s completely dairy-free and egg-free. My family can’t get enough of it, and I use it as a sauce, dip, or spread for everything from veggies and French fries to veggie burgers.
I wanted to recreate the rich, creamy magic of traditional aioli, but without the eggs! While classic aioli is made from olive oil, garlic, and sometimes egg yolk, I swapped in aquafaba instead, and the results are just as thick, smooth, and irresistible. Now, I have a completely plant-based version that keeps all the flavor and texture of the original.
My egg-free aioli is a game-changer for vegan chicken sandwiches and so much more, adding an irresistible layer of flavor and creaminess. Once you try it, you’ll see why it’s become one of my absolute go-to sauces, I put it on everything!
🌟 Why I Absolutely Love This Recipe
My egg-free, authentic aioli is the one condiment I can’t live without! I drizzle it over roasted veggies, slather it on sandwiches and wraps, and spread it onto crispy vegan crab cakes, and somehow, I still find new ways to use it. Honestly, the possibilities are endless, and I’m not mad about it!
This vegan aioli is so rich and creamy, you’d never guess it’s completely plant-based! Every time I serve it on burger night, my vegan friends rave about it, and my non-vegan guests devour it without a second thought. I just sit back, watch them enjoy, and smile – they have no idea it’s dairy and egg-free. Ha!
The best part? It’s ridiculously easy to make! With just five simple ingredients, I can whip up my garlicky vegan mayo in just two minutes – seriously, it’s that quick. And since it’s egg-free and soy-free (no silken tofu here!), it’s perfect for anyone with dietary restrictions or just looking for a creamy, flavorful aioli without the fuss!
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🥘 Ingredients
My delicious vegan aioli recipe requires only five simple ingredients that you can get at any local grocery store.
Aquafaba: My trick for skipping the mayo is making this vegan aioli with aquafaba! It might sound fancy, but it’s really just the liquid from a can of chickpeas. When it’s whipped, it creates a thick foam that’s similar to whipped egg whites, so it’s a great vegan substitute for egg whites in many recipes. I always save the liquid from a can of chickpeas to use for making vegan mayonnaise.
Salt: A pinch of salt is crucial because it adds a burst of flavor, especially to creamy dips and smooth sauces. Don’t forget to add it, it really enhances the overall taste of this aquafaba aioli.
Olive Oil: I use olive oil because it adds a nice flavor, but any neutral-flavored oil will work just as well.
Garlic: Traditional aioli is made with lemon juice and plenty of fresh garlic. If I’m not in the mood for a strong garlic flavor, I’ll cut it down to just one clove instead of three.
Lemon Juice: I love how lemon juice brightens up my plant based aioli and cuts through its richness. I always opt for fresh lemon juice over bottled because it’s so much better.
Substitutions
Oil: I’ve found that traditional mayonnaise is often made with vegetable or canola oil, so I substitute based on what I have available.
Garlic: Sometimes, I swap garlic cloves for a bit of garlic powder for a milder taste, or I roast the garlic to get a sweeter, caramelized flavor.
Lemon: If I’m out of lemon juice, I’ll use apple cider vinegar as a quick alternative.
👩🏽🍳 How To Make
My vegan garlic aioli recipe comes together in no time at all! It incredibly easy to make, with just three simple steps. Follow my steps below:
Blend The Aquafaba: First, I add the aquafaba and the salt into a blender and blend until combined. I’ve found that an immersion blender, a regular blender, or a food processor all work well.
Drizzle In The Oil: While keeping the blender running, I slowly drizzle in the olive oil, adding a little bit at a time. I make sure not to rush this part, if the oil is added too quickly, it won’t emulsify properly and might turn liquid-y instead of becoming a thick dip. I keep the stream slow and steady, and if I notice the oil pooling on top, I stop, blend for a minute, and then continue adding the oil.
Add Lemon & Garlic: Finally, once the oil is fully incorporated, I add the lemon juice and garlic. I mix everything thoroughly, and then I’m ready to enjoy this easy vegan garlic aioli with all my favorite dishes!
💭 Expert Tips
My #1 Secret Tip for making the best vegan aioli with no eggs is to start with chilled aquafaba.
I always make sure it’s cold before blending, and here’s why: chilled aquafaba emulsifies much more effectively. When it’s cold, it helps the aioli come together smoothly, creating that rich, creamy texture we all love.
The cool temperature of the aquafaba helps stabilize the mixture as it blends with the oil, preventing it from becoming too liquid-y or separating. This little step ensures that the aioli achieves the perfect consistency, making it thicker and more velvety. It’s a game-changer for achieving that ideal, luxurious texture!
Other Tips To Keep In Mind:
- Add Oil Slowly: I drizzle in the olive oil gradually while the blender is running to ensure it emulsifies properly and avoids a liquidy texture.
- Season To Taste: I taste the aioli and adjust the seasoning with more salt or lemon juice if needed to get the flavor just right.
- Use Fresh Ingredients: I always use fresh lemon juice and garlic for the best flavor, avoiding bottled lemon juice when possible.
- Roast Garlic For Extra Flavor: For a deeper garlic flavor, I peel the outer layers off the garlic head, cut about 1/2 inch from the top of the cloves, drizzle the top with olive oil, wrap it in tin foil, and roast it at 400 degrees for 40 minutes.
📖 Variations
I can’t get enough of this creamy, garlicky vegan aioli, it’s so easy to make and instantly upgrades any meal! For a fun twist, try variations:
Smoky And/Or Spicy: To give my aioli a smoky flavor, I add a bit of smoked paprika. When I’m in the mood for some heat, I make it spicy by adding a pinch of cayenne pepper or a little bit of Sriracha or chipotle sauce in addition to or instead of the garlic.
Avocado Aioli: If I don’t have aquafaba on hand, I’ll replace it with a ripe avocado and cut the oil down to 1/2 cup. This version of homemade vegan mayo is perfect for avocado lovers!
Cashew Aioli: I use soaked raw cashews instead of oil to create a creamy texture. I replace the aquafaba and olive oil with 1 1/2 cups of soaked cashews, 1 teaspoon of dijon mustard, and 1 tablespoon of nutritional yeast. I blend everything until smooth for a delicious oil-free vegan aioli.
🍽 Serving Suggestions
Almost everything tastes good with this tasty vegan aioli mayo! The opportunities are truly endless. Here are my favorite ideas:
As A Spread: I love to shake up my sandwich routine and smear this on a greek pita sandwich, or any of these vegan sandwich ideas! It’s a delicious condiment for vegan steaks, veggie burgers, or spicy black bean burgers.
As A Dip: I’m a dip person and I love to serve this condiment with my vegan quinoa patties, roasted or raw veggies, and my kids’ favorite, dipping Greek fries and parmesan truffle fries straight into it!
🧊 Storage Instructions
Refrigerating: I transfer any unused aioli to an airtight container or a sealed jar, like a mason jar with a tight lid. It will keep in the refrigerator for about 3 days. I check for freshness by looking for any strange odors or mold. If I’m unsure whether it’s still good, I don’t take any chances and just throw it out.
❓Recipe FAQs
HOW DO I MAKE VEGAN AIOLI THICKER?
If I want my aioli thicker, I make sure to blend the aquafaba and oil slowly, and I can even chill the aquafaba beforehand. Adding less oil or using a thicker ingredient like avocado can also help.
WHAT IF MY AIOLI SEPARATES?
If my aioli separates, I blend it again to try to re-emulsify it. Sometimes, adding a bit more aquafaba or a splash of lemon juice can help bring it back together.
WHAT SHOULD I DO IF MY AIOLI TASTES TOO SOUR?
If my aioli tastes too sour, I can balance it out by adding a bit more salt or a small amount of sweetener like maple syrup or agave.
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🎥 Watch How to Make It
Vegan Garlic Aioli
My creamy, five-ingredient Vegan Garlic Aioli is an absolute staple in my kitchen! It has the perfect garlicky mayo flavor, but it’s completely dairy-free and egg-free. My family can’t get enough of it, and I use it as a sauce, dip, or spread for everything from veggies and French fries to veggie burgers.
Servings: 12
Calories: 161kcal
Ingredients
- 3 tbsp aquafaba
- salt to taste
- 1 cup olive oil
- 3 cloves garlic, minced (if you don't want a super garlic flavor, reduce the garlic, or use dried garlic instead of fresh which isn't as pungent).
- 2 tbsp lemon juice (start by adding 1/2 tbsp, taste the aioli, then add more lemon juice to taste as needed. I used 2 tbsp but you may want a less lemony-aioli!)
Instructions
- Add the aquafaba and the salt into a blender (or immersion blender). Blend until everything is combined.
- Keep the blender running constantly and VERY slowly drizzle in the oil, making sure it is fully combined as you go. If you add it too fast, the whole thing will turn liquidy and isn't redeemable. If you find you're getting a bit of oil on the top, stop adding the oil and just blend for a little while before continuing. The aioli will suddenly turn thick.
- Once all the oil is combined and thoroughly mixed, add in the lemon juice and garlic and mix thoroughly.
Notes
- My #1 Secret Tip for making the best vegan aioli with no eggs is to start with chilled aquafaba. I always make sure it’s cold before blending, and here’s why: chilled aquafaba emulsifies much more effectively. When it’s cold, it helps the aioli come together smoothly, creating that rich, creamy texture we all love.
- Roast Garlic For Extra Flavor: For a deeper garlic flavor, I peel the outer layers off the garlic head, cut about 1/2 inch from the top of the cloves, drizzle the top with olive oil, wrap it in tin foil, and roast it at 400 degrees for 40 minutes.
- Use Fresh Ingredients: I always use fresh lemon juice and garlic for the best flavor, avoiding bottled lemon juice when possible.
- Season To Taste: I taste the aioli and adjust the seasoning with more salt or lemon juice if needed to get the flavor just right.
- Add Oil Slowly: I drizzle in the olive oil gradually while the blender is running to ensure it emulsifies properly and avoids a liquidy texture.
Nutrition
Calories: 161kcal | Carbohydrates: 1g | Protein: 1g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 1mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g
I’m in love with this Aioli
Aw yay! So happy you liked it Angela!
Love an Aioli, I’ve always been intrigued by aquafaba too! Looking forward to trying this out.
Thank you so much April! Enjoy!
I’ve heard of aquafaba but haven’t tried it in a recipe yet. I’m looking forward to trying this vegan aioli!!
Yay! Aquafaba is such a cool ingredient and works great in this dip – you will love it!
My DIL is vegan and I’m always hunting for new recipes. We’re a family of ‘snackers and dippers’ so aioli looks like it will be a hit!
Awesome!! I can’t wait to hear how you all like this recipe!
Lovely use of aquafaba! Tastes great and has just the right amount of garlic and lemon! Thanks!
Thanks so much Ieva!! So glad you liked it!
I do love aioli and am intrigued by your vegan version. I can imagine it pairs well with those tasty-looking mushroom slices.
Thanks so much! Yes it’s such a great dipping sauce!
This vegan aioli looks so so good! Very lovely sauce!
Yay! Enjoy!
Sounds like a delicious and unique vegan recipe. Best when my vegan friends are home. Need to surely check this out.
Thanks Veena! This is great to serve when you’re hosting vegan guests – but honestly, it’s so creamy that even non-vegans will enjoy it too! 🙂
What a wonderful pairing! I love how you made it vegan too. Mushrooms are an absolute favorite of mine. Yum!
Thanks so much Tara! I can’t wait for you to try this recipe!
This is such a brilliant idea! Perfect for our Meatless Mondays, and I absolutely love mushrooms.
Awesome! Thanks Marlynn, I’m sure you’ll love this recipe!