Vegan Aioli Recipe: Easy, Creamy, and Delicious Sauce

Looking to add a creamy, flavorful, and entirely plant-based twist to your meals? This vegan aioli recipe is exactly what you need!

Traditional aioli is a luscious garlic mayonnaise that often relies on eggs and dairy, but our vegan version packs all the punch without any animal products. Whether you’re dipping crispy fries, spreading it on sandwiches, or dolloping it next to roasted veggies, this aioli brings a delightful tang and richness that will elevate any dish.

What makes this aioli special is its simple, wholesome ingredients and the ease of preparation. It’s perfect for anyone seeking a healthier alternative or those following a vegan lifestyle.

Plus, it’s versatile enough to customize with your favorite herbs and spices! Let’s dive into how you can whip up this creamy condiment in no time and why it’s a must-have in your vegan cooking arsenal.

Why You’ll Love This Recipe

This vegan aioli offers a perfect balance of garlicky zest and creamy texture without the hassle of emulsifying raw egg yolks. Made primarily with aquafaba—the magical liquid from canned chickpeas—this recipe is not only vegan but also allergy-friendly and soy-free.

It’s incredibly quick to prepare, requiring only a few minutes in the blender or food processor. The flavor is fresh and vibrant, thanks to the addition of lemon juice and a hint of mustard, which also helps stabilize the sauce.

Best of all, you can easily adjust the garlic intensity or add herbs like basil or dill to create variations for different dishes.

Whether you’re hosting a party, meal prepping for the week, or just craving a tangy dip, this aioli will become your go-to sauce. And if you love exploring vegan recipes, check out our Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes and Vegan Bread Machine Recipe for Soft, Delicious Loaves for more culinary inspiration.

Ingredients

• 3 tablespoons aquafaba (liquid from canned chickpeas)
• 1 cup neutral oil (such as sunflower, canola, or light olive oil)
• 2 cloves garlic, minced or grated
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• ½ teaspoon salt, or to taste
• Freshly ground black pepper, to taste
• Optional: pinch of smoked paprika or fresh herbs like parsley or chives for garnish

Equipment

• Blender or food processor (a hand blender also works)
• Measuring spoons and cups
• Mixing bowl (if using a hand blender)
• Spoon or spatula for scraping down sides
• Storage container with lid for refrigerating

Instructions

1. Prepare your ingredients. Drain the aquafaba from a can of chickpeas, reserving about 3 tablespoons. Mince or grate the garlic cloves finely to ensure it blends smoothly.
2. Add aquafaba, garlic, lemon juice, mustard, and salt to your blender or food processor. Blend on medium speed until the garlic is fully incorporated and the mixture becomes slightly frothy.
3. Begin slowly drizzling in the oil. With the blender running, add the oil in a very thin stream. This slow addition helps emulsify the mixture, creating that creamy aioli texture. If using a hand blender, blend and pour the oil gradually while continuously blending.
4. Continue blending until thickened. The aioli should thicken to a mayonnaise-like consistency, which usually takes 1-2 minutes. If it looks too thin, add a bit more oil slowly and blend again.
5. Taste and adjust seasoning. Add more salt, pepper, or lemon juice if needed for brightness and balance.
6. Transfer aioli to a container. Cover and refrigerate for at least 30 minutes before serving to let the flavors meld and the sauce thicken further.
7. Serve and enjoy! Sprinkle with smoked paprika or fresh herbs for an extra touch of flavor and color.

Tips & Variations

“For a garlic lover’s dream, increase the garlic cloves up to 4, but start with 2 to keep it balanced and not overpowering.”

• Oil Choice: Use a neutral-flavored oil like sunflower or canola for a traditional aioli taste. Extra virgin olive oil can be used but may yield a slightly bitter or strong flavor.
• Herb Infused: Blend in fresh basil, dill, or cilantro for a herby twist that pairs wonderfully with grilled vegetables or sandwiches.
• Spicy Aioli: Add a pinch of cayenne pepper or a small amount of sriracha for a spicy kick.
• Storage: Store your vegan aioli in an airtight container in the fridge. It keeps well for up to 5 days.
• Thickening Fix: If your aioli separates or is too thin, try blending in 1 tablespoon of soaked cashews or a half teaspoon of ground flaxseed for extra creaminess.

Nutrition Facts

Serving Suggestions

This vegan aioli is a fantastic companion to a wide range of dishes. Use it as a dipping sauce for crispy fries, roasted potatoes, or vegetable sticks.

It also makes a creamy spread for sandwiches, wraps, or burgers, adding a delightful zing without dairy or eggs.

Drizzle it over grilled or roasted vegetables to enhance their flavor, or serve alongside vegan fish sticks or tofu nuggets for a restaurant-quality experience at home. For a brunch twist, try it with Veggie Egg Bite Recipe Easy, Healthy, and Delicious Idea.

The aioli’s bright garlic notes complement the mild vegetable flavors beautifully.

Conclusion

This vegan aioli recipe perfectly captures the creamy, garlicky essence of traditional aioli without any animal products. Its rich texture and fresh flavors make it incredibly versatile in the kitchen, enhancing everything from snacks to main dishes.

Thanks to the magic of aquafaba and simple pantry ingredients, you can whip up this luscious sauce in minutes and enjoy a healthier, allergy-friendly condiment that’s sure to impress friends and family alike.

Whether you’re a seasoned vegan or just exploring plant-based options, this aioli is a must-try recipe to keep on hand. For more exciting vegan inspiration, be sure to check out Peruvian Vegetable Recipes for Flavorful Healthy Meals and our Lipton Vegetable Dip Recipe: Easy Party Favorite.

Happy cooking!

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