This Vegan Aioli Recipe with a creamy lemon garlic taste is the dipping sauce you’ve always needed. With just 4 simple ingredients, you can make this easy homemade aioli recipe in no time.
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A fail-safe way to boost the flavor of any dish is with a sauce! And this simple vegan aioli recipe is a staple that will bring to life any meal!
From veggie burgers and french fries to chickpea crab cakes and roasted chickpeas, this creamy dip pairs perfectly with so many things.
Aioli, also spelled allioli, originates from the Mediterranean, particularly in Eastern Spain and Southern France. While many recipes say that traditional aioli uses egg yolks, the dip, in fact, did not originate that way!
Aioli actually means "garlic oil." So if you hear someone say garlic aioli... which I have definitely done... they are actually saying garlic garlic oil. 🤣
The classic recipe for aioli is made by emulsifying garlic with olive oil with a mortar and pestle, gradually adding in more and more oil until the two create a creamy consistency.
That being said, many recipes call for egg yolk, which helps to speed up emulsification. To make the process even quicker and to mimic traditional aioli, recipes use mayonnaise instead (a creamy sauce with an egg yolk base).
Aaand that leads us to this recipe... This vegan aioli uses plant-based mayo for a quick and easy, egg-free dip that you can whip up in minutes! Essentially, you are creating a delicious garlic mayonnaise dipping sauce.
I hope you enjoyed that quick history lesson, maybe one day you'll get to see the recipe for authentic aioli (which calls for a lot of elbow grease 😉).
Ingredients
You will need the following ingredients to make this easy vegan aioli recipe:
- Mayonnaise - Any vegan mayo will work; I often use Hellmann’s. You could also try making vegan mayo with silken tofu or raw cashews.
- Lemon Juice - Fresh lemon juice provides the best taste, but bottled lemon juice also works! Some people also use apple cider vinegar.
- Garlic - Your garlic cloves should be finely chopped. The easiest and fastest way to do this would be to press the garlic through a mincer. Garlic powder can also be used in a pinch.
- Paprika - This is optional but is the spice most commonly used in aioli. Other spices, such as a Cajun seasoning, can be alternatively used depending on how you plan to enjoy it.
Please see the recipe card at the bottom of this post for the complete list of ingredients with measurements plus recipe instructions.
Directions with Pictures
Here’s a step-by-step guide on how to make vegan aioli:
- Start by pressing your garlic cloves into a small bowl.
- Then, squeeze your lemon juice on top and mix. Let this sit for 10 minutes.
- Finally, add mayo and paprika to the lemon garlic mixture.
- Mix until your sauce is well combined. Your aioli is ready to use!
Top Tip: Allow the lemon and garlic to sit to mellow the garlic’s tang. Don’t worry, there will still be that garlicky taste! It just won't have such a strong bite. (The extra 10 minutes are worth the wait!)
Ways to Use Vegan Aioli
This garlicky sauce works great when drizzled on top of a stuffed potato!
Here are some more recipes that would be great served with vegan aioli:
FAQ
No. Aioli or allioli originates from the Mediterranean. Toum is similar, but it is a Lebanese garlic sauce, resembling more of a thick paste. Both have strong garlic flavors and are traditionally made through the process of emulsification.
Yes! While many aioli recipes add egg yolks to help with the emulsifying process, this recipe uses vegan mayo to keep it egg free.
Not at all! We do not find that necessary, especially if your garlic is pressed or finely chopped. However, you can use a food processor or immersion blender if you want an extra creamy aioli.
Storage
Use an airtight container to keep your vegan aioli fresh, and store it in the fridge for up to 7 days. Mix before each use to recombine any ingredients that may have settled.
More Easy Vegan Sauce Recipes
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Easy Vegan Aioli Recipe (Quick Egg-Free Sauce)
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Ingredients
- ½ cup vegan mayonnaise
- 2 tablespoon lemon juice freshly squeezed or bottled juice
- 2 cloves garlic minced or finely chopped
- 1 pinch paprika optional
Instructions
- Mix minced garlic and lemon juice in a small mixing bowl. Let sit for 10 minutes.
- Add vegan mayonnaise and paprika to lemon garlic. Whisk well to combine.
- Taste test and add additional lemon or garlic as desired. The flavors will continue to meld.
Notes
Lizzy says
I whipped this up to serve over zucchini last night. I've made it before but I loved your tip on allowing the garlic to mellow out. So good!