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!
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
- 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.
- 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.
How Long Does it Last in the Refrigerator?
Store the vegan aioli in an airtight container in the fridge and it should stay fresh for 5-7 days. Always smell it first before consuming it. If it smells bad, if the color changes, or if there are mold spots, you should discard it immediately.
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 1/2 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 1/2 cup of raw cashews for 10 minutes and then discard the water. Blend the softened cashews with 1/2 cup – 3/4 cup of water (start with 1/2 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.
- Store the leftover aioli in an airtight container in the fridge for 5-7 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
- Small Whisk
Ingredients
- 3/4 cup original vegenaise
- 3 medium garlic cloves minced
- 2 1/2 tbsp fresh lemon juice
- 1/4 tsp himalayan pink sea salt (or more to taste)
- 1/4 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.
- Use fresh garlic if possible, it adds so much more flavor than dried seasonings.
- Store the leftover aioli in an airtight container in the fridge for 5-7 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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