This vegan garlic aioli sauce is a flavorful, creamy dip that can be made in under 5 minutes. There's no complicated ingredients! Whip up a bowl to serve with fries, veggies, my popular air fryer zucchini fritters or my spicy buffalo cauliflower wings.
If you're looking for a delicious garlic mayo dip that's eggless and dairy free, you're in the right place. I'm going to show you how to make the most delicious garlic mayo you've ever tasted, and you won't believe how easy it is!
Is Aioli Vegan?
A lot of people wonder if aioli contains dairy. Traditionally, aioli is made with egg yolks, olive oil, lemon juice and garlic, so it is dairy free. But unfortunately, because it contains eggs, it's not vegan.
However, with a few simple ingredients that you probably already have in your pantry, it's easy to make an eggless garlic dipping sauce to rival those served at your favorite restaurant. Follow along for the best (and easiest) homemade vegan aioli recipe out there!
- Vegan Mayonnaise: Some vegan garlic aioli recipes call for aquafaba or soaked cashews, but I'm going to spare you the hassle of making your own mayo when you can buy a quality vegan mayo like Vegenaise at the grocery store so easily. Vegan mayos are typically made with soy proteins, vegetable oil and lemon juice - no dairy or eggs in sight, and they're readily available these days. Simplicity is lovely, isn't it?
- Garlic: We're going to use raw garlic that's been finely minced and crushed in this recipe. I find that using real garlic produces a far superior aioli than using garlic powder or salt.
- Lemon Juice: Lemon juice adds a bright, zesty freshness that kicks the flavor of homemade aioli up a notch.
- Salt: Salt is a natural flavor enhancer. It's optional, but I recommend it.
The Secret To The Best Vegan Aioli
- Put your vegan mayo in a small bowl.
- Get out your sharpest knife. We are going to "knife puree" the garlic. This method pulverizes the garlic, which prevents your aioli from having chunky bits of garlic in it. Roughly mince your garlic. Using one side of your knife blade, crush the minced bits until they are almost a puree.
- Add your garlic to the vegan mayonnaise along with the lemon juice and salt.
- Whisk everything together, and allow the mixture to rest in the fridge for a half an hour. The flavors will mingle and develop as your aioli chills.
Feel free to get creative and add anything you want to your vegan aioli. Here's a few suggestions:
- Smoked Paprika
- Chili Powder
- Use roasted garlic instead of raw garlic.
- Add some Dijon mustard for a spicy sandwich spread.
Did You Make This Recipe?
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Ready to getting your next shopping trip organized? I've put together a printable vegan shopping list that will help beginner vegans navigate the grocery store aisles.
Frequently Asked Questions About This Recipe
Yes, it is!
There's no carbs in this recipe, but be sure to check the ingredients label on your vegan mayo to make sure there's no sugar.
You can store garlic aioli in an airtight container in the fridge for up to four days. Keep in mind that the garlic flavor will intensify the longer you leave it.
Craving More Easy Vegan Recipes?
Vegan Garlic Aioli
- ½ cup vegan mayo
- 2 cloves garlic finely minced
- 1 teaspoon lemon juice freshly squeezed
- ¼ teaspoon salt
- Mince the garlic roughly and "knife blade puree" it. *see notes
- Mix together the vegan mayonnaise, pureed garlic, lemon juice and salt.
- Allow the aioli to rest in the fridge for 30 minutes before consuming.
- To knife blade puree garlic roughly mince the garlic. Using one side of the knife blade, crush the minced garlic until you have a puree.