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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 (2 Minute, Easy Recipe!)

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This creamy Vegan Aioli takes any vegan sandwich and makes it better! It’s made with 5 basic ingredients and tastes just like garlic mayo. This is my go-to sauce for veggies, french fries, veggie burgers and more!

2 minute vegan aioli recipe in a glass jar

Aioli is a rich mayo-like sauce that’s made from egg yolk and oil, then flavored with plenty of garlic. Olive oil is emulsified with the egg yolk to create a thick and creamy mixture.

In this easy vegan aioli recipe, I used aquafaba in place of eggs with impressive results. It’s rich, creamy, and oh-so-dippable. When it comes to condiments, I’m certain this vegan garlic mayo will quickly become a new favorite.

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Dip your sweet potato fries in it, slather it on a vegan BLT sandwich, or drizzle it over roasted potatoes. I don’t exaggerate when I say this vegan aioli sauce makes everything better.

Once you taste how creamy it is, you will crave this vegan aioli mayo just like I do!

👩‍🍳 Why This Recipe Works

  • Delicious condiment & dipping sauce
  • Tastes like the real thing
  • No animal products
  • Simple recipe with 5 ingredients
  • 2 minute vegan garlic aioli
  • Egg-free & soy-free aioli (No silken tofu)
  • A great dip for starchy vegetables
  • The perfect spread for burgers & wraps

🥘 Ingredients

This delicious vegan aioli recipe requires simple ingredients found at your local grocery store! Find the full list of ingredients and nutritional information at the bottom of this post.

ingredients for easy healthy vegan aioli recipe

Aquafaba: Aquafaba sounds fancy, but it’s really just the liquid found in a can of chickpeas. When it’s whipped, it creates a thick foam similar to whipped egg whites. It’s a versatile ingredient in vegan recipes! Next time you use a can of chickpeas, reserve the liquid and use it to make vegan mayonnaise.

Salt: A pinch of salt adds flavor, especially to creamy dips & smooth sauces!

Olive Oil: Olive oil imparts a nice flavor but any neutral flavored oil works. Traditional mayonnaise is typically made with vegetable or canola oil.

Garlic: Traditional aioli is made with lemon juice and plenty of fresh garlic. If you’re not a garlic lover, reduce the amount of garlic to one clove instead of three. For a mild garlic flavor, swap garlic cloves for a little bit of garlic powder. For a sweeter, caramelized flavor, try roasted garlic!

Lemon Juice: Acid brightens up this creamy condiment and cuts through the heaviness. Fresh lemon juice is far better than the bottled kind. If you don’t have lemon juice, apple cider vinegar works in a pinch.

📖 Variations

Spruce up aquafaba aioli any way you please! Try one of these delicious variations.

  • Fresh Herbs: Parsley, tarragon, chives, basil and dill are great options!
  • Vegan Chipotle Aioli: Add chipotle sauce in place of the garlic. Start with two teaspoons and then taste. If you like more heat, gradually add more.
  • Vegan Lemon Aioli: Lemon zest really kicks up the lemon flavor. Add a teaspoon of lemon zest when you add the lemon juice and garlic.
  • Vegan Sriracha Aioli: Substitute the lemon juice with lime juice and add a tablespoon of sriracha! Reduce the garlic to one clove instead of three. This is my favorite kind of aioli!
  • Avocado Aioli: Substitute the aquafaba for a ripe avocado and reduce the oil to 1/2 cup. This healthy vegan aioli is perfect for avocado lovers!
  • Cashew Aioli: Cashew based aioli uses soaked raw cashews instead of oil to achieve a creamy texture. Replace the aquafaba and olive oil with 1 1/2 cup of soaked cashews, 1 teaspoon of dijon mustard, and 1 tablespoon of nutritional yeast. Blitz everything in a blender until smooth. This oil-free vegan aioli is delicious too!

🔪 Instructions

My vegan aioli sauce recipe comes together in a snap! It’s an easy recipe with only 3 steps.

Blend the Aquafaba: Add the aquafaba and the salt into a blender and blend until combined. An immersion blender, a regular blender, or a food processor all work well.

immersion blender blending aquafaba

Drizzle In The Oil: Keep the blender running and slowly drizzle in a little olive oil at a time. Don’t rush this process, or instead of emulsifying into a thick dip, it will turn liquidy. Slow and steady wins the race! If the oil pools a little on top, stop adding the oil and blend a minute before continuing.

immersion blender blending ingredients

Add Lemon & Garlic: Once the oil is well incorporated, add the lemon juice and garlic. Mix thoroughly, then enjoy this easy vegan garlic aioli with all your favorite dishes! Serve it at room temperature or store in the refrigerator for up 3 days.

easy vegan aioli recipe in a bowl

❓Recipe FAQs

Does aioli contain eggs?

Most recipes for aioli do have eggs or egg yolks. However, this vegan garlic aioli recipe doesn’t! Aquafaba is used in place of eggs with delicious results. When whipped it takes on the consistency and properties of eggs in vegan cooking.

What’s the difference between aioli and mayo?

Traditionally, aioli didn’t have eggs in it. It was simply an emulsified mixture of olive oil, garlic, salt, and sometimes lemon. More recently though, it’s interchangeable with a flavored mayonnaise, typically with lemon and garlic.

What do I serve with vegan aioli?

Almost everything tastes good with this tasty dip! Drizzle it on top of roasted or raw veggies. Slather it on your next sandwich or wrap. Spread it on grilled fish or crab cakes. Dip french fries or potato chips in it. It’s a delicious condiment for vegan steaks, veggie burgers, or black bean burgers. The opportunities are truly endless.

How should I store vegan garlic aioli?

Transfer any unused aioli to an airtight container or sealed jar, such as a mason jar with a tight lid. It will last around 3 days in the refrigerator. You will know the sauce is bad if it has a strange odor or any mold on it. Throw it out if you have any question if it’s still good.

💭 Expert Tips

  • Don’t try to mix the sauce by hand. It’s far easier to use a high-speed blender or stick blender. This will give you the creamy, irresistible texture!
  • If you don’t like the taste of olive oil, swap with a neutral oil like canola or vegetable oil.
  • Want it smoky? Add a little bit of sweet or smoked paprika. 
  • In the mood for some heat? Make it a spicy aioli and add a pinch of cayenne pepper!
  • To roast garlic, peel the outer layers off of the garlic head. Cut a 1/2 inch from the top of the cloves. Drizzle the top with olive oil, then wrap in tin foil and roast at 400 degrees for 40 minutes.
garlic vegan aioli recipe in a glass jar with a spoon

🍲 More Delicious Vegan Recipes!

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🎥 Watch How to Make It
2 minute vegan aioli recipe in a glass jar
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5 from 12 votes

Vegan Aioli

This creamy Vegan Aioli takes any vegan sandwich and makes it better! It's made with 5 basic ingredients and tastes just like garlic mayo. This is my go-to sauce for veggies, french fries, and roasted salmon.
Prep Time2 minutes
Cook Time0 minutes
Total Time2 minutes
Course: Condiment
Cuisine: American, Vegan
Diet: Gluten Free, Low Lactose, Vegan
Servings: 12
Calories: 161kcal
Author: Anjali Shah


  • 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!)


  • 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.


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!
  • 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.


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

Posted In…

Vegetarian Side Dishes ·

These vegetarian side dishes are tasty enough to be the star of the show! Here you’ll find easy, healthy plant based side dishes that are packed with veggies, and are bursting with flavor. 

Some favorites include this vegetable au gratin, my roasted broccoli with potatoes, this jalapeno artichoke dip, and these healthy whole wheat vegan dinner rolls!

Try any of these veggie side dishes for the perfect accompaniment to your main entree, or pair them with a soup or salad to turn them into a light main meal.

20 responses to “Vegan Aioli (2 Minute, Easy Recipe!)”

  1. I’ve heard of aquafaba but haven’t tried it in a recipe yet. I’m looking forward to trying this vegan aioli!!5 stars

  2. 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!5 stars

  3. I do love aioli and am intrigued by your vegan version. I can imagine it pairs well with those tasty-looking mushroom slices.5 stars

  4. Sounds like a delicious and unique vegan recipe. Best when my vegan friends are home. Need to surely check this out.5 stars

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