This easy Vegan Aioli recipe combines creamy homemade vegan mayo with the bold taste of fresh garlic for a flavorful aioli to use in many recipes. Whip up this simple condiment in 5 minutes or less, using just 5 ingredients!
You'll also love Vegan Mayo, Vegan Honey, and Vegan Cream Cheese! I love veganizing your favorite classic recipes.
Vegan aioli is a delicious condiment that's essentially a garlic-infused mayonnaise. Use it whereever you'd use regular mayo, to add a burst of extra flavor.
The fresh flavor of garlic is essential to savory dishes. It tastes even better paired with a creamy base to make sauces, dips, and dressing.
This recipe for garlic aioli takes a simple homemade vegan mayonnaise base and infuses it with the fresh flavors of garlic for a zesty and bold condiment that takes just minutes to make.
Simply blend together soymilk, oil, lemon juice, salt, and garlic until a creamy spread is formed - in minutes!
Use vegan aioli as a sandwich spread, or flavor it any which way to turn it into a dip. It can also be thinned out and used as a dressing for your favorite salad recipes!
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Why You'll Love This Recipe
This creamy condiment has a fresh garlic flavor that pairs well with many different foods.
It's made with simple ingredients you can find anywhere.
This recipe is made from start to finish in just 5 minutes or less.
It can be kept in your fridge to enjoy for up to 5 days.
There are no chemicals or preservatives in this healthy condiment.
Ingredients
You only need 5 simple pantry ingredients to whip up this homemade vegan aioli recipe!
- Olive Oil - The base of aioli is traditionally made with olive oil. It needs a neutral-tasting oil so you could alternatively use canola, vegetable, or sunflower oil. Any light-tasting oil will work.
- Unsweetened Soymilk - Soy milk proves to be the best liquid to use in the base of aioli because it contains natural thickening agents. It needs to be at room temperature to properly emulisify the aioli.
- Lemon juice - Helps to curdle the milk and give the aioli its tangy layer of flavor. Apple cider vinegar or lime juice can also be used.
- Fresh Garlic Cloves- Garlic is what gives this aioli its classic flavor and is minced up finely and added to the mixture.
- Salt - A pinch of salt is used to balance and enhance the taste of the aioli.
Tools:
Immersion Blender - Also known as a stick blender, this hand blending device is perfect for emulsifying oil and liquid together and can be done right in the jar. You can also use a regular high-speed blender such as a Ninja or Vitamix.
Please see the recipe card below for quantities.
Instructions
Wondering how to make this vegan aioli recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Bring soymilk to room temperature: In order for the aioli to emulsify properly, the soymilk must be at room temperature before blending into the oil. Let it sit on the counter for 25-20 minutes or until it's the same temperature as the oil.
Mince the garlic: Peel the fresh garlic cloves, then mince to a fine consistency using a sharp knife.
Add the ingredients to a container: Add the minced garlic to a wide mouth jar or high-speed blender along with the remaining ingredients.
Blend the aioli: If using an immersion blender, place the blade at the bottom of the jar, then turn on and hold it until a thick white cream is formed. Then plunge it up and down until the entire batch is creamy. If using a blender, start on a lower speed, then crank up the power slowly as the ingredients emulsify. You want to make sure all of the garlic is processed and smooth throughout.
Taste and store: Once blended, give the aioli a taste to see whether or not you need to adjust any seasonings before removing with a rubber spatula and storing in a tightly sealed airtight container in the fridge for 5 days.
Top tips
It's important that all ingredients are at room temperature before making. the vegan aioli.
Soymilk is the best for making mayo as it contains natural emulsifiers that thicken the aioli the way that eggs would. Any other plant-based milk may not yield the same creamy aioli texture.
Make sure the soymilk you purchase is free of any sugar or flavoring and is plain.
Instead of lemon juice, you can use apple cider vinegar.
It's important to taste test the aioli after blending to ensure the proper balance of flavors. The flavor will enhance as it sits in the fridge.
Try and mince the garlic as fine as possible to ensure there are no larger pieces of garlic throughout the aioli after blending.
If you don’t have fresh garlic, add 1-2 teaspoon of garlic powder as a substitute.
Serving Suggestions
Spread into sandwiches, burgers, and wraps instead of mayo.
Use as a dip for wedges, fries or crunchy Baked Polenta Fries.
Makes a great garlic spread for a colorful Roasted Vegetable Sandwich.
You could drizzle some on top of crispy Air Fryer Pierogies as an appetizer.
Add some to the buns on these healthy green Spinach and Pea Burgers.
Variations
You could try mixing in the following seasonings and herbs for a great combination of flavors!
- Cilantro and Lime Juice
- Freshly Chopped Rosemary
- Roasted Red Peppers or Sun-Dried Tomatoes
- Chipotle Peppers or Smoked Paprika
- Freshly Chopped Dill
- Carrot Top Chimichurri
- Truffle Oil
- Ripe Avocado
- Freshly Chopped Basil
- Smoked Sea Salt
- Mixed Herbs
Storage
Storing: Vegan aioli can be stored in an airtight container in the fridge for 5 days.
Freezing: Freezing mayo will cause the oil to separate from the liquid, therefore freezing is not recommended.
FAQs
Essentially, yes! The creamy mayo base is mixed with fresh garlic for a bold garlic flavor.
Garlic aioli typically starts with a mayo base made with soymilk, an acid like vinegar, oil, and salt. To make it aioli it gets mixed with fresh garlic.
With this recipe, yes! This recipe allows vegans to enjoy the creamy garlic sauce as it contains no animal products.
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📖 Recipe
Vegan Aioli
Equipment
- Immersion blender
Ingredients
- 1 cup olive oil 250 ml
- ½ cup unsweetened soy milk 125 ml (at room temperature)
- 2 cloves garlic minced
- 2 teaspoons lemon juice or apple cider vinegar
- ¼ teaspoons salt
Instructions
- Let the soy milk come up to about room temperature (so it’s the same temp as the oil).
- Add all ingredients to a large jug and blend with an immersion blender until thick and smooth.
- Taste and adjust the lemon juice or salt if required.
- Store in the fridge for up to 5 days.
Notes
- Ensure all ingredients are room temperature.
- Soymilk is the best for making mayo as it contains natural emulsifiers that thicken the aioli the way that eggs would. Any other plant-based milk may not yield the same creamy aioli texture.
- Make sure the soymilk you purchase is free of any sugar or flavoring and is plain.
- Instead of lemon juice, you can use apple cider vinegar.
- It's important to taste test the aioli after blending to ensure the proper balance of flavors.
- The flavor will enhance as it sits in the fridge.
- Try and mince the garlic as fine as possible to ensure there are no larger pieces of garlic throughout the aioli after blending.
- If you don’t have fresh garlic, add 1-2 teaspoon of garlic powder as a substitute.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
AngelaKin
This is amazing!!! Yum..
Natalie
Beautiful vegan aioli. The texture is amazing so is the flavor. I will definitely make it for the upcoming Thanksgiving. Thanks!
Danielle Wolter
I cannot wait to try this! What an awesome idea! I love aioli, but it upsets my boyfriends stomach so I'm going to try this.
Heather Perine
I love making my own mayo, but haven't tried making a vegan version! This is awesome because the bottled stuff in the store is so expensive!
Gina
Thank you for this recipe! I don't eat eggs so finding a good aioli substitute can be hard! This one tastes just like the real deal!
Kate
Can't believe how quick and easy this is, so creamy and garlicky - nothing better to dunk chips in! Yum.