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Home » Gluten-Free » The Best Vegan Garlic Aioli

The Best Vegan Garlic Aioli

By Stacey Homemaker on January 16, 2018, Updated March 14, 2023 Leave a Comment

This post may contain affiliate links. Please read my disclosure.
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Vegan garlic aioli is super creamy, it’s bursting with bright lemon flavor and tangy fresh garlic, and it only takes 5 minutes to assemble! Drizzle it over pizza, slather it on sandwiches, or use it as a dip for crispy french fries!

A small glass jar filled with vegan aioli surrounded by lemons and garlic cloves on a dark background.

This vegan garlic aioli 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! Drizzle this delicious vegan aioli over gluten-free mushroom quinoa pizza, slathered on a toasted vegan BLT sandwich, or use it as a dip for crispy french fries.

What is Vegan Aioli?

Traditionally, aioli is an emulsion of oil, eggs, garlic, lemon juice, salt, and black pepper. However, you can make simple vegan aioli without using eggs, and you can use a store-bought vegan mayo as the base.

Tools You'll Need

  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.
  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! 

How To Make Vegan Garlic Aioli 

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 aioli over quinoa pizza, use it as a spread for sandwiches, or serve it as a dip for french fries or veggies.

A hand holding a small spoon that is drizzling vegan mayo over a vegan pizza.

How Long Does it Last in the Refrigerator?

Store the vegan aioli in an airtight container in the fridge for 2-3 days.

Can You Freeze it?

No, this aioli doesn't freeze well because it's made with vegenaise. Freezing it will cause it to separate and the texture will change.

Ways to Adapt this Recipe

You can enjoy the garlic aioli just like this or you can try any of the following variations:

  • Use Roasted Garlic: You could make a vegan roasted garlic aioli by adding one head of roasted garlic to the aioli.
  • Make it Spicy: Add 1 minced chipotle pepper or ½ tsp of chipotle powder to the vegan mayo along with the rest of the ingredients to make vegan chipotle aioli.
  • Skip the Vegan Mayo: If you don't want to use store-bought mayo in this recipe, you can use cashews to make a creamy base from scratch. Boil ½ cup of raw cashews for 10 minutes and then discard the water. Blend the softened cashews with ½ cup - ¾ cup of water (start with ½ cup and add more until you get your desired consistency), lemon juice, salt, and pepper. Stir in the minced garlic and then chill it for 30 minutes.

Substitutions & FAQ

  • Lemon Substitute: You can use fresh lime juice instead of lemon juice.
  • Black Pepper Substitute: If you don't want to see the flecks of black pepper in the aioli, you can use white pepper instead.
  • Do I Have to Use Fresh Garlic? Fresh garlic is best, but you can substitute 1 tsp of garlic powder if you don't have fresh garlic.
  • What's the Best Vegan Mayo to Use? My favorite brand of vegan mayo to use for this recipe is Follow Your Heart Organic vegenaise. It has the best creamy texture and it tastes delicious.
  • Allergy Notes: This vegan aioli recipe is naturally gluten-free and dairy-free.

Success Tips

  • Before you cut into the lemon, press your palm firmly on top of the lemon and roll it back and forth on the counter a few times to loosen up the juice.
  • Use fresh garlic if possible, it adds so much more flavor than dried seasonings.
  • Do not freeze the leftover vegan garlic aioli because the vegan mayo separates and it doesn't have the same consistency.

A small spoon being dipped into a glass jar of vegan aioli on a dark background.

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Vegan Garlic Aioli

The BEST Vegan Garlic Aioli

Vegan garlic aioli is super creamy, it’s bursting with bright lemon flavor and tangy fresh garlic, and it only takes 5 minutes to assemble! Drizzle it over pizza, slather it on sandwiches, or use it as a dip for crispy french fries!
4.85 from 19 votes
Print Pin Rate
Course: Sauce
Cuisine: American
Prep Time: 5 minutes minutes
Chilling Time: 30 minutes minutes
Total Time: 35 minutes minutes
Servings: 8 servings
Calories: 138kcal
Author: Stacey Eckert

Equipment

  • Citrus Squeezer
  • Garlic Press
  • Small Whisk

Ingredients

  • ¾ cup original vegenaise
  • 3 medium garlic cloves minced
  • 2 ½ tbsp fresh lemon juice
  • ¼ tsp himalayan pink sea salt (or more to taste)
  • ¼ tsp black pepper

Instructions

  • Add all ingredients to a bowl and use a small whisk to combine. Cover and refrigerate for 30 minutes before serving. 

Notes

  • Before you cut into the lemon, press your palm firmly on top of the lemon and roll it back and forth on the counter a few times to loosen up the juice.
  • Store the leftover aioli in an airtight container in the fridge for 2-3 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. 

Nutrition

Serving: 1tbsp | Calories: 138kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 1g | Sodium: 193mg | Potassium: 11mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2.8mg | Calcium: 2mg
Tried this recipe?Please rate it and leave a comment below if you have any feedback! If you post a picture on Instagram, please tag @Stacey_Homemaker and use the hashtag #StaceyHomemaker so I can see your delicious creation!

More Gluten-Free Vegan Recipes

  • Creamy Chickpea Soup
  • Pumpkin Sweet Potato Soup (Dairy-Free)
  • High-Protein Vegan Burrito
  • Roasted stuffed tomatoes that are filled to the brim with a flavorful mixture of pesto quinoa and fresh spinach. Vegan, dairy-free, and gluten-free.
    Pesto Quinoa Stuffed Tomatoes

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4.85 from 19 votes (19 ratings without comment)

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