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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Vegan Aioli and Mushroom Nuggets

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This incredible Vegan Aioli is going to be your new go-to sauce. It’s paired with mushroom nuggets that have been coated in breadcrumbs and garlic and then baked to perfection. This homemade aioli sauce has a rich and delicious flavor. 

vegan aioli served in white ramekins

You guys! I can’t wait for you to taste this vegan aioli!

It’s rich, creamy, and has your name all over it. When it comes to condiments, I am certain this aioli is bound to be a new favorite of yours. 

Latest Recipe Video!

Not only can you dip these amazing homemade nuggets made with white cap mushrooms into it, but you can also use it for fry sauce, sandwiches, potatoes, veggies, and more. You can’t go wrong with this sauce, and it’s quickly become one of my new favorite recipes. 

Once you taste how creamy it is, I know you’ll put this recipe on your list of favorites!

Tools and Equipment You’ll Need

Recipe Ingredients and Notes

  • Aquafaba: What is aquafaba? It’s just the leftover liquid from cooked chickpeas! While you can use the leftover cooking liquid from cooking chickpeas on your own, it’s not as reliable as the liquid from a can of chickpeas. So I always recommend reserving the liquid from a can of chickpeas and using that when a recipe calls for aquafaba!
  • Garlic, Lemon Juice, and Salt: Critical for seasoning! Don’t leave this out, and use more to taste as needed!
  • Vegetable Oil: Helps to emulsify the sauce and make it nice and creamy. You need a mild flavored oil that won’t change the flavor of the sauce.

How to Make Mushroom Nuggets with Vegan Aioli – Step by Step

For the nuggets

Make the Chickpea Breading: Combine the chickpea flour, water, salt, parsley, and minced garlic in a shallow bowl. Using a fork or tongs, coat each mushroom in the chickpea flour mixture. 

mushrooms dipped in breading mixture

Coat the Mushrooms: Coat each mushroom in breadcrumbs or panko.

mushrooms dipped in breadcrumbs

Bake the Mushroom Nuggets: Place them on a baking sheet sprayed with cooking oil and then spray a little bit more cooking spray on the top—Bake for about 16-25 minutes at 400 degree F. Check on the mushrooms periodically to make sure they don’t burn.

breaded mushrooms, mushroom nuggets on a baking sheet

For the vegan garlic aioli

Blend the Aquafaba: Add the aquafaba and the salt into a blender (or immersion blender) so everything is combined.

aquafaba and other aioli ingredients added to blender

Add the Oil and Keep Blending! 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 blend until combined.

aquafaba and other aioli ingredients added to blender

Serve! Serve this garlic aioli with mushroom nuggets or your favorite veggies for dipping!

mushroom nuggets served with vegan aioli

Recipe FAQs

Does Aioli Contain Eggs?

Most recipes for aioli do have eggs.. However, this version is vegan so it does not contain any eggs. Aquafaba is used instead of eggs. When whipped it takes on the consistency and properties of egg in vegan cooking.

What Do I Serve With Vegan Aioli?

You can seriously serve this vegan garlic aioli with almost anything. Here are some ideas I think you may enjoy. 

  • Vegetables: Serve your favorite cooked or raw veggies such as brussels sprouts. Drizzle them in the sauce and serve. Delicious!
  • Sandwiches: Drizzle the sauce on your next sandwich or wrap. It’s delightful. 
  • Tacos: Add it to your tacos for a flavorful punch! 

Will Kids Enjoy This Vegan Aioli Recipe?

While some kids may not love mushrooms (so the mushroom nuggets may not be a kid-favorite), almost all kids are going to love this vegan aioli recipe! Providing your kids with a creamy dipping sauce is one way to encourage them to eat their veggies. You can serve this sauce with both fresh or cooked veggies. Carrots, broccoli, zucchini, and more make excellent veggies to pair with this sauce. 

How to Store and Keep

Transfer any unused aioli to a glass jar, such as a mason jar with a tight lid. Store it in the refrigerator. It will last around 2-3 days in the refrigerator. 

I suggest labeling the aioli with the date it was made so that you don’t eat it past 2-3 days. You will know when the sauce begins to go bad because it will take on a strange odor, and you may notice some visible mold growing. Throw it out if there is any question on how old it is. 

Top Tips For Making Vegan Aioli 

  • 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!
  • Use an oil that doesn’t have much flavor. I recommend using a flavorless organic vegetable oil or canola oil. Olive oil can cause a bitter flavor. 
  • 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.
mushroom nuggets served with vegan aioli

Check Out These Other Healthy Sauce and Dip Recipes!

If you have tried this Vegan Aioli recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food.

vegan aioli served in white ramekins
Print Recipe
5 from 5 votes

Vegan Aioli and Mushroom Nuggets

This incredible Vegan Aioli is going to be your new go-to sauce. It’s paired with mushroom nuggets that have been coated in breadcrumbs and garlic and then baked to perfection. This homemade aioli sauce has a rich and delicious flavor. 
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American, Vegan
Servings: 12
Calories: 160.6kcal
Author: Anjali Shah

Ingredients

Mushroom Nuggets

  • 300 grams white cap mushrooms 8oz package, thinly sliced
  • 1 cup whole wheat breadcrumbs or panko breadcrumbs
  • fresh parsley
  • 1 clove garlic minced
  • cup chickpea flour
  • cup water
  • salt to taste

Vegan Aioli

  • 3 tbsp aquafaba
  • 3 cloves garlic minced
  • 1 cup vegetable or canola oil
  • 2 tbsp lemon juice optional
  • salt to taste

Instructions

For the mushroom nuggets:

  • Preheat your oven to 400 degrees F.
  • Combine the chickpea flour, water, salt, parsley, and minced garlic in a shallow bowl. 
  • Using a fork or tongs, coat each mushroom in the chickpea flour mixture. 
  • Then coat each mushroom in breadcrumbs or panko.
  • Place them on a baking sheet sprayed with cooking oil or lined with parchment paper. and then spray a little bit more cooking spray on top of each of the mushrooms. Bake for 16-20 minutes (and up to 25 minutes depending on how hot your oven gets), checking them periodically to make sure they don't burn.

For the aioli:

  • 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.

Video

https://youtu.be/mlHDmIS1KGU

Notes

Top Tips For Making Vegan Aioli 
  • 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!
  • Use an oil that doesn’t have much flavor. I recommend using a flavorless organic vegetable oil or canola oil. Olive oil can cause a bitter flavor. 
  • 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.
Nutritional Info is for vegan aioli recipe only. 
 

Nutrition

Calories: 160.6kcal | Fat: 18.2g | Sodium: 97mg

Posted In…

Side Dishes ·

These side dishes are tasty enough to be the star of the show!

Try my asparagus crostinis for the perfect accompaniment to your main entree, or double the recipe to turn them into an entire meal.

Also posted in Recipes · Appetizers · Gluten-Free · Vegan · Vegetarian
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