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A thick drop of aioli dripping down the side of a mason jar.

Vegan Garlic Aioli

  • Author: Elena Contis
  • 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


  1. 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.
  2. 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.
  3. Add all ingredients to a medium-sized mixing bowl, and whisk together until completely combined.
  4. Serve immediately as a dipping sauce, on a sandwich, or on top of vegetables!Β 


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

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