Vegan Garlic Aioli
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.My creamy vegan garlic aioli is a game-changer for any plant-based sandwich—trust me, it takes it to a whole new level! With just five basic ingredients, this aioli tastes just like the perfect garlicky mayo but is both dairy-free and egg-free, ideal for anyone looking for a vegan swap for regular aioli. It’s my absolute favorite sauce, dip, or spread for everything from veggies and French fries to veggie burgers and beyond!
Originally aioli was a smooth, creamy sauce made from an emulsified mixture of olive oil, garlic, salt, and sometimes lemon.
More recently though, it’s interchangeable with a garlicky flavored mayonnaise – including egg in the recipe. The egg yolk and olive oil blend together to form a thick, creamy mixture that’s simply irresistible. But in my vegan version, I’ve made this aioli without eggs – substituting for aquafaba instead. The results are nothing short of spectacular, keeping the rich, thick texture that the egg would provide.
This egg-free aioli is the perfect spread for veggie burgers, black bean burgers, pinto bean burgers, vegan chicken sandwiches, and more, adding that extra layer of flavor and creaminess. Once you try it, you’ll understand why it’s quickly become one of my favorite go-to sauces!
🌟 Why I Absolutely Love This Recipe
My authentic aioli recipe with no eggs is the one condiment I can’t get enough of! I drizzle it on top of roasted or raw veggies, slather it on a sandwich or wrap, spread it on vegan crab cakes. Possibilities are infinite!
This stuff tastes just like the real thing, with all the rich, creamy goodness you’d expect from traditional aioli but without any animal products. My strictly vegan friends love it when I serve this up on “burger” night and my other guests are none the wiser!
The best part is, it’s incredibly simple to make. With just five basic ingredients, I whip up my garlicky vegan mayo in just two minutes. It’s egg-free and soy-free, which means there’s no silken tofu involved, making it a great option for anyone with dietary restrictions or preferences.
Keep reading to learn exactly how to make vegan aioli, with my expert tips and fun serving suggestions.
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🥘 Ingredients
My delicious vegan aioli recipe requires simple ingredients found at the local grocery store! Find the full list of ingredients and nutritional information at the bottom of this post.
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. I’ve found that traditional mayonnaise is often made with vegetable or canola oil, so I substitute based on what I have available.
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. 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 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. If I’m out of lemon juice, I’ll use apple cider vinegar as a quick alternative.
👩🏽🍳 How To Make Vegan Garlic Aioli
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
Fresh Herbs: I love adding fresh herbs like parsley, tarragon, chives, basil, or dill to my vegan aioli for a burst of flavor.
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.
Vegan Lemon Aioli: To enhance the lemon flavor, I add a teaspoon of lemon zest along with the lemon juice and 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 falafel burger, greek pita sandwich, or any of these vegan sandwich ideas! It’s a delicious condiment for vegan steaks, veggie burgers, or black bean burgers. You can also spread it on grilled fish or crab cakes.
As A Dip: I’m a dip person and I love to serve this condiment with roasted or raw veggies, quinoa patties, vegan cheese curds, Greek fries, parmesan truffle fries, roasted potatoes, potato chips, and more!
🧊 Storage Instructions
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.
🍲 More Delicious Vegan Dips And Sauces!
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🎥 Watch How to Make It
Creamy Vegan Garlic Aioli (Dairy-Free, Egg-Free!)
My creamy vegan garlic aioli is a game-changer for any plant-based sandwich—trust me, it takes it to a whole new level! With just five basic ingredients, this aioli tastes just like the perfect garlicky mayo but is both dairy-free and egg-free, ideal for anyone looking for a vegan swap for regular aioli. It’s my absolute favorite sauce, dip, or spread for everything from veggies and French fries to veggie burgers and beyond!
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
- Don’t try to mix the aioli by hand. It’s far better to use a regular blender. This will give you the creamy, irresistible texture you desire!
- When making the aioli it’s important to whip the aquafaba before adding the oil, this helps to emulsify the aioli, making it more stable when adding the oil.
- When adding the oil, make sure it’s a really slow drizzle, and that you’re whisking the aioli constantly, otherwise the aioli will split.
- If your aioli is too thick, you can add a little more lemon juice. If it’s too thin, let it sit in the fridge for about an hour which should solidify the oil, making the aioli a little firmer.
- Want it smoky? Add a little bit of sweet or smoked paprika.
- In the mood for some heat? Go ahead and add some cayenne pepper.
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!