This is the BEST vegan garlic aioli you’ll ever taste! It’s so creamy, garlicky, and lemony; it’s the perfect flavor combination! You’re going to want to slather it on everything! Vegan and gluten-free.
This vegan garlic aioli sauce is super creamy and it’s bursting with bright lemon flavor and just the right amount of fresh garlic. You’re going to love how easy it is to make and it only takes 5 minutes to assemble!
The vegan garlic aioli is delicious drizzled over our favorite quinoa crust pizza, slathered on a toasted vegan BLT sandwich, or as a dip for crispy french fries.
How To Make Vegan Garlic Aioli – Step by Step
Step #1 – Add the vegenaise, minced garlic, fresh lemon juice, black pepper, and salt to a medium bowl. Use a small whisk to combine the ingredients. Taste and add more seasonings to your desired preference.
Step #2 – Cover the bowl or store it in an airtight container and put it in the fridge to chill for 30 minutes. This time is important to let the flavors meld together.
Step #3 – Drizzle the vegan garlic aioli over pizza, slathered on sandwiches, or as a dip for french fries or veggies.
Tools You Need to Make Vegan Garlic Aioli
1 – Citrus Squeezer
You could definitely squeeze the lemon with your hands but I prefer to use a lemon squeezer. It catches the seeds, it doesn’t burn any of the tiny cuts I usually have on my dry hands, and I’m convinced it squeezes out way more juice than I can.
Pro Tip – Roll the lemon back and forth across the counter a few times before slicing it to loosen up the juice.
2 – Garlic Press
If I’m using more than one garlic clove for a recipe, I love using a garlic press because it minces the garlic clove in seconds!
Tips To Make The Best Garlic Aioli
- My favorite brand of vegan mayo to use for this recipe is Follow Your Heart Organic vegenaise. If you can’t find this brand, you could also use this vegan mayo.
- Use fresh lemon juice that you squeeze out of a lemon yourself to make this aioli. The lemon juice in a squeezy bottle does not taste the same.
- Fresh garlic is the best option but if you don’t have it you could substitute with 1 tsp (add more to taste) garlic powder.
- If you don’t want to see the flecks of black pepper in the aioli, you can use white pepper instead.
- Store the leftover vegan garlic aioli in an airtight container for up to 3 days.
- Do not freeze the leftover vegan garlic aioli because the vegan mayo separates and it doesn’t have the same consistency.
More Vegan Sauce Recipes You’ll Love!
The BEST Vegan Garlic Aioli
Equipment
- Citrus Squeezer
- Garlic Press
Ingredients
- 3/4 cup Vegenaise
- 3 fresh garlic cloves, minced
- 2 1/2 Tbsp fresh lemon juice
- 1/4 tsp pink sea salt (or more to taste)
- 1/4 tsp black pepper
Instructions
- Add all ingredients to a bowl and whisk to combine. Cover and refrigerate for 30 minutes before serving.
Notes
- My favorite brand of vegan mayo to use for this recipe is Follow Your Heart Organic vegenaise. If you can't find this brand, you could also use this vegan mayo.
- Use fresh lemon juice that you squeeze out of a lemon yourself to make this aioli. The lemon juice in a squeezy bottle does not taste the same.
- Fresh garlic is the best option but if you don't have it you could substitute with 1 tsp (add more to taste) garlic powder.
- If you don't want to see the flecks of black pepper in the aioli, you can use white pepper instead.
- Store the leftover vegan garlic aioli in an airtight container for up to 3 days.
- Do not freeze the leftover vegan garlic aioli because the vegan mayo separates and it doesn't have the same consistency.
- Recipe adapted from this recipe by Cooking with Curls.
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