A reader on instagram asked if we have a recipe for a vegan aioli and I realized that we did not! So I had to remedy that situation.
Aioli is usually made with olive oil, garlic and egg yolks (at least according to the many many recipes I perused online!). 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 though, so it’s close enough (sort of).
I didn’t use a lot of olive oil though because when you’re blending, 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 and only a little olive oil added in, 2 tsp of crushed garlic provides all the garlic flavor you need and a little dijon mustard and paprika provide the color.
Making this aioli is too easy as it’s just a case of putting all the ingredients into a measuring jug and then blending it up with an immersion blender. If you don’t have an immersion blender, a regular blender works too, but the immersion blender is the easiest for this recipe.
Don’t try and use something like a stand mixer though, that does not work. It’s a blender or nothing with this recipe.
We’ve been enjoying this aioli on top of vegan burgers 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, as a dressing or as a topping for your vegan burgers or vegan steaks or wherever you might want to spread a bit of delicious vegan aioli.
I hope you’ll love this delicious vegan aioli, it is:
- Delicious as a dip, spread, dressing or topping!
Keep leftovers in a sealed jar in the fridge and consume within 5 days.
So let us know what you think of this vegan aioli in the comments and please rate the recipe too!
For more delicious vegan diy recipes, check out these options:
- Vegan Mayo and Vegan Mayonnaise (yes we have two recipes for this!)
- Vegan Cashew Cream
- Vegan Sour Cream
- Vegan Mozzarella
- Homemade Vegan Butter
Sign up to our email list for a fabulous (and free) dinner recipes ebook and to be the first to know when new recipes are posted to the blog.
- Add all the ingredients to a measuring jug or mixing bowl and then use an immersion blender (handheld blender) to blend it up into aioli.
- Aquafaba. This usually translates to about quarter of what you would usually get if you drain a regular 15oz (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.
- This recipe makes around 1 and ½ cups of aioli.