• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Veggie Desserts
  • Home
  • Recipe Index
  • Vegan Recipes
    • Vegan Cake and Desserts
    • Vegan Dinner
    • Vegan Breakfast
    • Vegan Guides
  • Cookbook
    • About My Cookbook
    • Buy Veggie Desserts + Cakes
  • About Me
    • About Me
    • Contact
    • Work With Me
    • Press
    • Newsletter
  • Subscribe
  • Instagram Posts
    • Facebook
    • Instagram
    • Pinterest
    • Tumblr
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • Subscribe
  • Contact
  • About Me
  • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Subscribe
    • Contact
    • About Me
    • Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Condiments

    Vegan Aioli (Garlic Mayonnaise)

    Published: Oct 18, 2021 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Jar of aioli with text: how to make vegan garlic aioli.

    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.

    Spoonful of aioli resting on a jar.

    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!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Instructions
    • Top tips
    • Serving Suggestions
    • Variations
    • Storage
    • FAQs
    • 📖 Recipe
    • 💬 Comments

    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!

    Table with ingredients.
    • 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.

    Collage of blending aioli.

    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.

    Hand blender coming out of a jar.

    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
    Looking down at a spoonful of aioli resting on the jar.

    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

    Is aioli just garlic mayonnaise?

    Essentially, yes! The creamy mayo base is mixed with fresh garlic for a bold garlic flavor.

    What is vegan garlic aioli made of?

    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.

    Can vegans eat garlic aioli?

    With this recipe, yes! This recipe allows vegans to enjoy the creamy garlic sauce as it contains no animal products.

    Collage of quick vegan dinner recipes.

    Sign up for our free newsletter and never miss a recipe!

    Plus, you'll get a free eBook: 15 Minute Vegan Dinners!

    📖 Recipe

    Jar of vegan aioli on a table next to cloves of garlic.

    Vegan Aioli

    Kate Hackworthy | Veggie Desserts
    This easy Vegan Aioli recipe combines creamy homemade vegan mayo with the bold taste of fresh garlic. Ready in 5 minutes with 5 ingredients!
    5 from 11 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    SaveSaved!
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Condiments
    Cuisine French
    Servings 25
    Calories 78 kcal

    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

    Calories: 78kcalCarbohydrates: 1gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 25mgPotassium: 7mgFiber: 1gSugar: 1gVitamin A: 10IUVitamin C: 1mgCalcium: 7mgIron: 1mg

    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.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

    More Condiment Recipes

    • Glass bottle of kiwi simple syrup on a wooden table.
      Kiwi Syrup
    • Spoon in a jar of salsa ranch dressing, in front of a bowl of salad.
      Salsa Ranch Dressing
    • Looking down into a jar of lime vinaigrette next to a bowl of salad and sliced limes.
      Lime Vinaigrette
    • Bowl of apple frosting with a spoon in it.
      Apple Frosting
    • Tweet
    • Share
    • Email

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

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

      Recipe Rating




    1. AngelaKin

      March 08, 2022 at 7:32 am

      5 stars
      This is amazing!!! Yum..

      Reply
    2. Natalie

      October 18, 2021 at 12:36 pm

      5 stars
      Beautiful vegan aioli. The texture is amazing so is the flavor. I will definitely make it for the upcoming Thanksgiving. Thanks!

      Reply
    3. Danielle Wolter

      October 18, 2021 at 11:47 am

      5 stars
      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.

      Reply
    4. Heather Perine

      October 18, 2021 at 11:43 am

      5 stars
      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!

      Reply
    5. Gina

      October 18, 2021 at 11:20 am

      5 stars
      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!

      Reply
    6. Kate

      October 18, 2021 at 11:00 am

      5 stars
      Can't believe how quick and easy this is, so creamy and garlicky - nothing better to dunk chips in! Yum.

      Reply

    Primary Sidebar

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • Plate of lentil dahl and rice.
      The BEST Easy Red Lentil Dahl
    • Stack of naan breads on a plate.
      Easy Naan Bread Recipe (yeast-free)
    • Fruit tray on a platter stand.
      How to Make A Fruit Platter (Fruit Tray)
    • Soup in a bowl with a spoon.
      Easy Lentil Soup

    Strawberry Recipes

    • Glass of cream and strawberries.
      Strawberries and Cream
    • Bottle of strawberry syrup on a wooden table.
      Easy Strawberry Syrup
    • A bowl of colorful tasty strawberry spinach salad with walnuts and a 5 ingredient toasted seed dressing with balsamic and maple syrup. Vegan recipe.
      Strawberry Spinach Salad
    • Dish of strawberry compote.
      Easy Strawberry Compote

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • Plate of lentil dahl and rice.
      The BEST Easy Red Lentil Dahl
    • Stack of naan breads on a plate.
      Easy Naan Bread Recipe (yeast-free)
    • Fruit tray on a platter stand.
      How to Make A Fruit Platter (Fruit Tray)
    • Soup in a bowl with a spoon.
      Easy Lentil Soup

    Strawberry Recipes

    • Glass of cream and strawberries.
      Strawberries and Cream
    • Bottle of strawberry syrup on a wooden table.
      Easy Strawberry Syrup
    • A bowl of colorful tasty strawberry spinach salad with walnuts and a 5 ingredient toasted seed dressing with balsamic and maple syrup. Vegan recipe.
      Strawberry Spinach Salad
    • Dish of strawberry compote.
      Easy Strawberry Compote

    My cookbook

    Veggie Desserts and Cakes Cookbook cover.

    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

    Footer

    ↑ back to top

    About

    • About me
    • Contact
    • Work with me
    • Press
    • Veggie Desserts Cookbook

    Newsletter

    • Sign Up for newsletter updates

    Disclaimers

    • Disclosures & Affiliate Policies
    • Privacy Policy
    • Cookie Policy
    • Accessibility Policy

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2023 Kate Hackworthy / Veggie Desserts