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    Home » Sides

    Vegan Aioli

    Published: Sep 6, 2018 Updated: Jul 31, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Aioli

    The best vegan aioli is creamy and garlicky, made with simple ingredients and ready in minutes. Perfect as a dip, dressing, spread or topping.

    Vegan Aioli in a glass jar, sweet potato fries in the background.

    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.

    Vegan Aioli in a glass jar, sweet potato fries in the background.

    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.

    Ingredients for vegan aioli in a measuring jug.

    Use an immersion blender (handheld blender) to blend it directly in the jug.

    Ingredients for vegan aioli in a glass measuring jug with an immersion blender about to blend.

    It will start to emulsify and thicken into aioli.

    Vegan aioli freshly blended in a measuring jug with an immersion blender.

    And there you have it! Thick creamy garlic mayonnaise (aioli).

    Vegan aioli in a measuring jug.

    Transfer to a jar and store it in the fridge.

    Vegan Aioli in a glass jar.

    Serving Suggestions

    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!

    Vegan Aioli in a glass jar with a teaspoon.

    Storing Instructions

    Keep your vegan aioli stored in a sealed jar in the fridge and consume within 5 days.

    Sweet potato fries dipping into vegan aioli in a glass jar.

    More Delicious Vegan Side Dishes

    1. Vegan Yum Yum Sauce
    2. Vegan Chipotle Sauce
    3. Cashew Cream
    4. Vegan Sour Cream
    5. Vegan Tartar Sauce
    6. Vegan Ranch Dressing

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan aioli in a glass jar.

    Vegan Aioli

    The best vegan aioli is creamy and garlicky, made with simple ingredients and ready in minutes. Perfect as a dip, dressing, spread or topping.
    5 from 9 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: French
    Diet: Vegan
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 24 Tablespoons
    Calories: 88kcal
    Author: Alison Andrews

    Ingredients

    • 3 Tablespoons Aquafaba (45ml) Liquid from a can of chickpeas
    • 1 teaspoon Dijon Mustard
    • ¾ teaspoon Salt
    • 2 Tablespoons Lemon Juice
    • 2 teaspoons Crushed Garlic
    • 1 cup Avocado Oil (240ml)
    • 1 Tablespoon Olive Oil Extra Virgin
    • 1 Tablespoon Maple Syrup
    • ¼ teaspoon Paprika
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    1. 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.
    2. 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.
    3. Quantity: This recipe makes around 1 and ½ cups of aioli. 
    4. Storing: Keep your aioli stored in the fridge for up to 5 days. 

    Nutrition

    Serving: 1Tablespoon | Calories: 88kcal | Carbohydrates: 1g | Protein: 0.03g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 75mg | Potassium: 5mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.01mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Kathy says

      December 07, 2021 at 8:28 pm

      Can you freeze this?

      Reply
      • Alison Andrews says

        December 08, 2021 at 12:05 pm

        Hi Kathy, no, unfortunately it doesn’t freeze well.

        Reply
    2. Sara says

      August 21, 2020 at 12:33 am

      Easy and tasty! Thank you so much for this recipe. Used it for grilled vegetable sandwiches5 stars

      Reply
      • Alison Andrews says

        August 21, 2020 at 9:08 am

        So glad you enjoyed it! Thanks Sara!

        Reply
    3. Susan Noble says

      January 18, 2020 at 5:27 pm

      How long will this keep? I will make this but if it is as good as it looks I hate to toss out leftovers.

      Reply
      • Alison Andrews says

        January 20, 2020 at 9:51 am

        5 days in the fridge. 🙂

        Reply
    4. Jack says

      August 14, 2019 at 5:30 am

      Mine hasn’t thickened up? Any ideas of what could have happened?

      Thanks!

      Reply
      • Alison Andrews says

        August 14, 2019 at 11:06 am

        Hi Jack, so sorry to hear that! Did you use a hand blender? I have never had it not work, but I know there is much more variance between full blenders than there is with hand blenders so a hand blender is the safest bet for this recipe.

        Reply
    5. Christine says

      July 28, 2019 at 6:53 am

      Easy to make and delicious! Very happy with the result, thanks Alison.

      Reply
      • Alison Andrews says

        July 28, 2019 at 11:23 am

        Awesome! Thanks Christine. 🙂

        Reply
    6. Michelle says

      May 03, 2019 at 9:57 am

      Super creamy and delicious 🙂5 stars

      Reply
    7. Alex says

      May 01, 2019 at 10:05 am

      This is best aioli I’ve ever had including the standard egg based ones5 stars

      Reply
      • Alison Andrews says

        May 02, 2019 at 6:14 am

        Awesome! So glad to hear that, thanks Alex! 🙂

        Reply
    8. Yvette Rosario says

      April 15, 2019 at 10:32 pm

      My family and I absolutely love this recipe. Mine didn’t come out the same color though. Not sure why, but in any case it was delicious. I made it with baked sweet potato fries.5 stars

      Reply
      • Alison Andrews says

        April 16, 2019 at 9:19 am

        Hi Yvette, so glad you liked it! I think the color in mine came from the paprika, and apparently paprika is not always super red (as mine is), so I think that could be why your color was a little different, but as long as it tasted good, and baked sweet potato fries are fabulous with this! Thanks so much for the wonderful review. xo

        Reply
    9. Jules says

      April 01, 2019 at 3:44 pm

      Can I Sub the chickpea water for anything else? If no, do you have any alternatives to this?

      Thx!

      Reply
      • Alison Andrews says

        April 02, 2019 at 10:14 am

        Hi Jules, I haven’t tried it with anything else. You could maybe try unsweetened soy milk in the same quantity, but I’m not entirely sure it will work.

        Reply
    10. Maria says

      September 11, 2018 at 5:47 am

      This looks fantastic! I haven’t tried making veganised aioli since going vegan, so will definitely be saving this recipe to try later. Thanks for sharing 🙂5 stars

      Reply
    11. Nora González Samon says

      September 07, 2018 at 6:05 pm

      I will definitely try this sauce but, I have to say this or the catalan in me will explode:

      Allioli is, in its origin, vegan. Allioli it’s a catalan compound word that literaly means “garlic and oil” – garlic (all) i (and) oli (oil). Some people add the egg yolk because then the emulsion is easier, but let’s be honest, that’s cheating. Then you end up with a garlicky mayonaise.
      So, that’s all I wanted to say, I hope it doesn’t come across as rude, is just that I wanted to share this 🙂

      Thanks for all your great recipes!

      Nora 🙂

      Reply
      • Alison Andrews says

        September 08, 2018 at 6:34 am

        Interesting! Thanks for sharing! 🙂 I have removed the word ‘traditionally’ from my post, I was operating from false info!

        Reply
        • Nora González Samon says

          September 13, 2018 at 4:21 pm

          Thanks Alison, or gràcies, in catalan ?

          Now that I have read your edit, I’ve looked it up and I see that the misconception is pretty common in the english speaking areas. I guess I have a lot of work to do! ahahaha
          No really, thank for being so kind, I just wanted to share this small piece of my culture.

          Better explained info to whoever may concern:
          https://en.wikipedia.org/wiki/Aioli

          Reply
          • Ferran Pérez Gamonal says

            July 17, 2021 at 11:13 am

            Hello!
            Another Catalan here 🙂 (although almost 3 years later!)

            Nora is completely right (I was looking through the comments in case no one had mentioned that already :))

            The saddest part is that at most “traditional” restaurants in Catalonia, egg yolk is added to ease the emulsion. That means I rarely can have Allioli alongside some Cannelini beans 🙁5 stars

    12. Anna Andrews says

      September 07, 2018 at 9:42 am

      So useful for dips and gratifyingly attractive!5 stars

      Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

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