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