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, gluten-free, nut-free.
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Truth time!
I don’t like mayo. I never have, and I never ever thought that my taste buds would change after 29 years!
We never had mayo in the fridge when I was growing up, I never put it on sandwiches, dipped my fries in it, or anything else you use mayo for.
I avoided mayo at all costs until…I had the Holy Shiitake pizza at Mellow Mushroom; whole wheat crust pizza with three types of sauteed mushrooms, caramelized onions, and creamy garlic aioli sauce.
Each bite is like heaven in your mouth!
The garlic aioli sauce is creamy, garlicky, lemony… dang delicious! It’s nothing like what I expected a mayo-based sauce to taste like. It’s super flavorful and takes all the flavors of the pizza to the next level!
Then I went vegan and I couldn’t get my favorite pizza anymore. Well, Mellow made a vegan version of the mushroom pizza but it really needed the garlic aioli. It just wasn’t the same.
What’s a girl to do? Make a vegan garlic aioli, of course!
Now we pick up the Holy Shiitake pizza, bring it home, and load it up with the BEST vegan garlic aioli ever! Travis flat out refuses to let me bring a container of my vegan garlic aioli to the restaurant. I don’t get it, what– is that embarrassing or something? I need my vegan garlic aioli sauce, mmmkay?!
We also drizzle the vegan garlic aioli all over our favorite quinoa crust pizza (I’ll be sharing this recipe next week!), bomb ass buffalo cauliflower tacos, vegan crab cake burgers, and sweet potato black bean burritos.
It pretty much goes with everything!
BTW it’s also great for dipping thick cut potato wedges or onion rings! YUMM-O!
What Ingredients are in Vegan Garlic Aioli?
This vegan garlic aioli is SO easy to make, you only need one bowl, and 5 minutes to assemble!
- Garlic cloves
- Lemon juice
- Sea salt
- Black pepper
- Vegenaise
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.
Tip – Roll the lemon back and forth across the counter a few times before slicing it to loosen up the juice.
<– This is the lemon squeezer that I use.
I’ve recently fallen in love with my garlic press. If I’m using more than one clove for a recipe, I’m definitely pulling out the press! It minces the garlic in seconds and none of it sticks to your hands, score!
<– This is the garlic press that I use.
Using a garlic press for this vegan garlic aioli recipe is a must!
What is Vegenaise?
Vegenaise is exactly what it sounds like…it’s vegan-mayonnaise!
Personally, I think it tastes better than regular mayo. It’s super creamy, rich, and delicious!
This is the vegenaise brand that I buy but I prefer the unflavored organic variety. Here’s a $1/1 coupon for you to use if you want to try it.
You could also make your own vegan mayo if you don’t want a store-bought mayo. I make almost all of our meals from scratch so I have absolutely zero problems using this mayo shortcut.
Vegan Garlic Aioli on Pizza
Holy cow, this vegan garlic aioli is 100x better than the sauce at the restaurant!
It’s so fresh and flavorful! The garlic and lemon perfectly balance the creamy vegenaise and it’s absolutely addicting on pizza! I especially love knowing exactly what’s in the sauce. I’m a bit of stickler for knowing the ingredients in the food that I’m eating.
Check back next week for the quinoa crust pizza, it’s freakin’ delish.
Related Vegan Sauce Recipes
The BEST Vegan Garlic Aioli
Print Pin RateIngredients
- 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
- You can make your own mayo if you don't want to use a store-bought mayo.
- You have to use fresh garlic, not garlic powder. The aioli won't turn out the same if you use garlic powder.
- You have to use fresh lemon juice, not lemon concentrate. The aioli won't turn out the same if you use fake lemon juice.
- You can store the leftover aioli in the fridge for up to three days.
- Recipe adapted from this recipe by Cooking with Curls.
If you make this vegan garlic aioli, please share your picture on Instagram and tag @StaceyHomemaker so I can see your delicious creation!
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What will you put this vegan garlic aioli on? Let me know in the comments!
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