Return to top
featured in… The Huffington Post CookingLight Reader's Digest Women's Health BuzzFeed Glamour Whole Foods Oprah Winfrey Network CNN Food Network Healthline Shape

Hello! Iโ€™m Anjali. Iโ€™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 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 sandwichโ€”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. Itโ€™s my absolute favorite sauce, dip, or spread for everything from veggies and French fries to veggie burgers and beyond!

2 minute vegan aioli recipe in a glass jar

Originally aioli was a smooth, creamy sauce made from an emulsified mixture of olive oil, garlic, salt, and sometimes lemon.

More recently though, itโ€™s interchangeable with a garlicky flavored mayonnaise โ€“ including egg in the recipe. The egg yolk and olive oil blend together to form a thick, creamy mixture thatโ€™s simply irresistible. But in my vegan version, Iโ€™ve made this aioli without eggs โ€“ 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, youโ€™ll understand why itโ€™s quickly become one of my favorite go-to sauces!

My authentic aioli recipe with no eggs is the one condiment I canโ€™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 youโ€™d expect from traditional aioli but without any animal products. My strictly vegan friends love it when I serve this up on โ€œburgerโ€ night and my other guests are none the wiser!

The best part is, itโ€™s incredibly simple to make. With just five basic ingredients, I whip up my garlicky vegan mayo in just two minutes. Itโ€™s egg-free and soy-free, which means thereโ€™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.

Latest Recipe Video!

๐Ÿฅ˜ 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.

ingredients for easy healthy vegan aioli recipe

Aquafaba: My trick for skipping the mayo is making this vegan aioli with aquafaba! It might sound fancy, but itโ€™s really just the liquid from a can of chickpeas. When itโ€™s whipped, it creates a thick foam thatโ€™s similar to whipped egg whites, so itโ€™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. Donโ€™t forget to add itโ€”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. Iโ€™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 Iโ€™m not in the mood for a strong garlic flavor, Iโ€™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 itโ€™s so much better. If Iโ€™m out of lemon juice, Iโ€™ll use apple cider vinegar as a quick alternative.

๐Ÿ‘ฉ๐Ÿฝโ€๐Ÿณ 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. Iโ€™ve found that an immersion blender, a regular blender, or a food processor all work well.

immersion blender blending aquafaba

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 partโ€”if the oil is added too quickly, it wonโ€™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.

immersion blender blending ingredients

Add Lemon & Garlic: Finally, once the oil is fully incorporated, I add the lemon juice and garlic. I mix everything thoroughly, and then Iโ€™m ready to enjoy this easy vegan garlic aioli with all my favorite dishes!

easy vegan aioli recipe in a bowl

My #1 Secret Tip for making the best vegan aioli with no eggs is to start with chilled aquafaba

I always make sure itโ€™s cold before blending, and hereโ€™s why: chilled aquafaba emulsifies much more effectively. When itโ€™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. Itโ€™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.

๐Ÿ“– 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 Iโ€™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 donโ€™t have aquafaba on hand, Iโ€™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.

๐Ÿฝ 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! Itโ€™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: Iโ€™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!

๐ŸงŠ 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 Iโ€™m unsure whether itโ€™s still good, I donโ€™t take any chances and just throw it out.

โ“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.

garlic vegan aioli recipe in a glass jar with a spoon

Want to Save This Recipe?

Enter your email & Iโ€™ll send it to your inbox.ย Plus, get great new recipes from me every week!

Save Recipe

By submitting this form, you consent to receive emails from The Picky Eater.

Love this Vegan recipe? Please leave a 5-star rating ๐ŸŒŸ in the recipe below and/or a review in the comment section further down the page!

You can also FOLLOW ME onย FACEBOOK, INSTAGRAM, andย PINTEREST to see more delicious, healthy, family-friendly food, and if you have any questions, Iโ€™m here to help!

๐Ÿ“‹ Recipe Card

๐ŸŽฅ Watch How to Make It

https://youtu.be/fqt59WxzG94
2 minute vegan aioli recipe in a glass jar
Print Recipe
5 from 12 votes

Creamy Vegan Garlic Aioli (Dairy-Free, Egg-Free!)

My creamy vegan garlic aioli is a game-changer for any plant-based sandwichโ€”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. Itโ€™s my absolute favorite sauce, dip, or spread for everything from veggies and French fries to veggie burgers and beyond!
Prep Time2 minutes
Cook Time0 minutes
Total Time2 minutes
Course: 30 Minutes or Less, Condiment, Sauce
Cuisine: American, Vegan
Diet: Gluten Free, Low Lactose, Vegan
Servings: 12
Calories: 161kcal
Author: Anjali Shah

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!)
Shop Ingredients on Jupiter

Equipment

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

  • Donโ€™t try to mix the aioli by hand. Itโ€™s far better to use a regular blender. This will give you the creamy, irresistible texture you desire!
  • When making the aioli itโ€™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 itโ€™s a really slow drizzle, and that youโ€™re whisking the aioli constantly, otherwise the aioli will split.ย 
  • If your aioli is too thick, you can add a little more lemon juice. If itโ€™s too thin, let it sit in the fridge for about an hour which should solidify the oil, making the aioli a little firmer.ย 
  • Want it smoky? Add a little bit of sweet or smoked paprika.ย 
  • 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

20 responses to “Vegan Garlic Aioli”

  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

5 from 12 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating





Subscribe to newsletter

Copyright 2024 The Picky Eater®, LLC. All rights reserved.