The best vegan aioli is creamy and garlicky, made with simple ingredients and ready in minutes. Perfect as a dip, dressing, spread or topping.
This vegan aioli, also known simply as ‘garlic mayonnaise’ is just perfect.
It’s wonderful as a dip for your fries, sweet potato fries or roasted veggies, to spread on sandwiches or as a topping for vegan burgers.
Aioli is usually made with olive oil, garlic and egg yolks. Since this is a vegan aioli we’ve omitted the egg yolks but we’ve gone ahead and used the garlic and the olive oil. So it’s close enough (sort of).
I didn’t use a lot of olive oil though because when blended, olive oil can become bitter. And when emulsifying mayonnaise, too much olive oil can end up with a slightly bitter flavor.
So I went with avocado oil as the base with only a little olive oil added in. Crushed garlic provides all the garlic flavor you need and a little dijon mustard and paprika provide extra delicious flavor and create the gorgeous color.
You’ll also love our homemade vegan mayo recipe.
How To Make Vegan Aioli
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Add aquafaba (chickpea water), dijon mustard, salt, lemon juice, crushed garlic, avocado oil, olive oil, maple syrup and paprika to a measuring jug.
Use an immersion blender (handheld blender) to blend it directly in the jug.
It will start to emulsify and thicken into aioli.
And there you have it! Thick creamy garlic mayonnaise (aioli).
Transfer to a jar and store it in the fridge.
We’ve been enjoying this aioli on top of vegan burgers a LOT lately and of course, as a dip for fries.
It’s going to be pretty amazing no matter where you use it though, as a spread, as a dip for chips, roasted veggies or fries, as a dressing or as a topping for your vegan burgers or vegan steaks. Basically there’s not a lot of things that wouldn’t be enhanced by a little of this delicious vegan garlic mayo!
Keep your vegan aioli stored in a sealed jar in the fridge and consume within 5 days.
More Delicious Vegan Side Dishes
- Vegan Yum Yum Sauce
- Vegan Chipotle Sauce
- Cashew Cream
- Vegan Sour Cream
- Vegan Tartar Sauce
- Vegan Ranch Dressing
Did you make this recipe? Be sure to leave a comment and rating below!
- Add aquafaba, dijon mustard, salt, lemon juice, crushed garlic, avocado oil, olive oil, maple syrup and paprika to a measuring jug.
- Use an immersion blender (handheld blender) to blend it into aioli.
- Aquafaba. This usually translates to about quarter of what you would get from a regular 15 ounce (425g) can of Chickpeas. You can throw the rest away or keep it for other uses.
- Avocado oil. I really like the neutral flavor of avocado oil as the base for this aioli, but if you want to experiment with different oils you can do so with differing taste results. I would recommend not to use more olive oil than directed as the process of blending olive oil can make it turn bitter.
- Quantity: This recipe makes around 1 and ½ cups of aioli.
- Storing: Keep your aioli stored in the fridge for up to 5 days.