This vegan garlic aioli tastes like the real deal – thick, creamy, and delicious. In just 5 minutes, you’ll have your new favorite dipping sauce, and you have the option of using either vegan mayonnaise or cashews!
Every meal I have is accompanied by a full-on SPREAD of dips, dressings, and sauces. Ketchup, hot sauce, mustard, etc., if it’s in my refrigerator, it joins me at the table for every meal!
Surprisingly, before I went vegan, I was not the biggest mayonnaise fan. However, after going vegan three years ago, I started to really enjoy vegan mayonnaise, and it soon because another sauce in my lineup. Hellmann’s or Follow Your Heart both have vegan mayos that are easily accessible.
I decided to step up my game this week and combine mayo with another favorite of mine – garlic – to make a vegan garlic aioli! It takes 5 minutes to make and only requires 6 ingredients that you most likely already have on hand. Bonus points, this aioli pairs perfectly with the vegan fried olives recipe or vegan pigs in a blanket recipe I just released!
What is Aioli?
In recent years, aioli has become synonymous with mayonnaise, but they do have their differences. Aioli and mayonnaise are similar in that they are both emulsions but differ in their ingredient makeup. According to the Spruce Eats, “an emulsion is a mixture of two liquids that would ordinarily not mix together, like oil and vinegar.” Mayonnaise is created by emulsifying oil with a lemon juice and egg mixture, whereas true aioli is made by emulsifying oil with mashed garlic.
For this recipe, we are taking the shortcut that most people do these days to make aioli – mixing mayo with lots of garlic to get a creamy and flavorful dipping sauce!
How to Make Vegan Garlic Aioli
Depending on what you have and how you’re feeling, you can either make this recipe using vegan mayonnaise or soaked and blended cashews. The cashews take more preparation since you have to soak them, but it is a healthier option. Beyond that, this vegan garlic aioli only takes five minutes to make!
Simply, whisk together either the vegan mayonnaise or blended cashews with the remaining ingredients:
- Dijon mustard
- Lemon juice
Tips for This Vegan Garlic Aioli Recipe
Before you make your new favorite dipping sauce, here are some last minute answers to some questions you might have…
How long can you store this aioli?
This sauce can last up to two weeks, if not more, in the refrigerator. You’ll know its gone bad if any mold forms.
Can you freeze it?
Unfortunately, this aioli isn’t freezer-friendly. The ingredients will start to separate when frozen, so I don’t recommend freezing this recipe. Although, you shouldn’t really have to freeze it, because it will be gone before you know it!
What do you serve this aioli with?
What CAN’T you serve this aioli with is really the question! Some of my favorite pairings include:
- Chicken nuggets
- French fries
- Fried olives
- Steamed vegetables
Aioli is a great base to experiment with. If you want something more spicy, add cayenne pepper or sriracha. If you’re feeling something fresh, chop up your favorite herbs and mix them in. There is an aioli for every mood, so have fun in the kitchen playing around until you find your favorite combo!
I hope this vegan garlic aioli gets added to your sauce repertoire just as it has for me, because it’s:
- Pairs well with anything
- Easy to make
- Uses simple ingredients
Let me know if you try out this recipe, and if you do, I would love it if you left a rating and review below! Make sure you are also following along on Instagram and Pinterest for more food inspiration.
Check out more yummy vegan recipes:
- Fried Olives Stuffed with Cream Cheese and Garlic
- Vegan Pigs in a Blanket
- Vegan Ice Cream Bars Dipped in Chocolate
- Coffee Banana Smoothie Bowl
- Vegan Protein Cookie Dough Bites
- Vegan Mushroom Ceviche
- Three Homemade Popcorn Seasonings
- Beginner Vegan Tips
- Vegan vs. Vegetarian vs. Plant-Based
Vegan Garlic Aioli
- Total Time: 5 minutes
- Yield: 1 cup 1x
- Diet: Vegan
This vegan garlic aioli tastes like the real deal – thick, creamy, and delicious. In just 5 minutes you’ll have your new favorite dipping sauce, and you have the option of using either vegan mayonnaise or cashews!
- 3/4 cup vegan mayo (or 1 cup of soaked and blended cashews)
- 2 garlic cloves, minced into a paste
- 1/2 teaspoon dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- If doing the cashew version of this recipe, soak your cashews in water overnight or in boiling water for 30-60 minutes. Drain and blend the cashews with 3/4 cups of water until smooth.
- Mince the garlic as finely as you can. With the side of your knife press down on the garlic and drag your knife through it to create a paste. You might have to gather the garlic together and drag your knife through it a couple of times until a creamy paste forms.
- Add all ingredients to a medium-sized mixing bowl, and whisk together until completely combined.
- Serve immediately as a dipping sauce, on a sandwich, or on top of vegetables!
You can totally start eating the aioli right away, but if you can, put it in the refrigerator for an hour before serving so it thickens and all the flavors really infuse together.
Store in an airtight container for up to two weeks in the refrigerator.
The below nutrition information reflects the recipe using vegan mayonnaise, not cashews.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No Cook
- Cuisine: French
- Serving Size: 2 tablespoons
- Calories: 54
- Sugar: 0.1g
- Sodium: 256mg
- Fat: 5.3g
- Saturated Fat: 0.3g
- Carbohydrates: 1.9g
- Fiber: 0.1g
- Protein: 0.2g
- Cholesterol: 0mg
Keywords: aioli, dipping sauce, garlic, vegan, mayonnaise, cashews