This vegan aioli recipe is a versatile condiment that can be used in a variety of ways. It’s great as a dip for vegetables, fries, or crackers, or as a spread on sandwiches or burgers. You can also use it as a topping for roasted vegetables, grilled tofu, or veggie burgers.
Looking for a delicious vegan alternative to traditional aioli? Look no further than my vegan garlic aioli recipe. Blend just a few ingredients together et voilà! You have a delicious and creamy vegan aioli that’s perfect for dipping veggies or spreading on sandwiches.
From mayonnaise, and hummus to apple butter, I love making my own dips, condiments and sauces. I can choose high-quality, fresh, and organic ingredients, avoiding additives, preservatives, and artificial flavours that are often found in commercial products. It can also be more cost-effective than buying premium brands and often results in less packaging waste.
In this post
- What is Aioli?
- Aioli vs. Mayonnaise: What’s the Difference?
- Tips and tricks for making the perfect vegan aioli
- How to make this vegan aioli recipe
- What to serve this vegan aioli with?
- Watch how to make this vegan aioli
- Frequently Asked Questions About This Vegan Aioli
- 3 Must-Try Vegan Mayo Recipes
- Other posts you might enjoy reading
What is Aioli?
Aioli is a Mediterranean condiment, characteristic of the Provence region in France. Simply put this is a garlic mayonnaise, made traditionally with garlic, oil, eggs, and lemon juice. This is a very versatile sauce (or dip) that accommodates a wide variety of dishes. It is the star ingredient of the Provencal classic recipe: Le Grand Aïoli, a big sharing platter filled with vegetables, eggs, and fish.
Etymologically, the word “aïoli” is the combination of two Provencal words “ai” (garlic) and “oil” (oil). As you would have guessed, these are the two key ingredients.
Aioli vs. Mayonnaise: What’s the Difference?
The main difference between aioli and mayonnaise is that aioli is made with garlic, eggs, and olive oil, while mayonnaise is made with mustard, eggs, and a neutral-tasting vegetable oil such as canola oil or sunflower oil.
For this vegan aioli recipe, we will be skipping the eggs and replacing them with soya milk which helps emulsify the ingredients to perfection.
Tips and tricks for making the perfect vegan aioli
Making vegan aioli can be a bit tricky, but with the right tips and tricks, you can create a delicious and creamy dip or spread.
One important tip is to use a high-speed immersion blender to ensure that the ingredients are well blended together to a smooth and silky consistency. I find I get more consistent results with an immersion blender but alternatively, you can use a food processor.
Another trick is to add the oil slowly, in a steady stream, while blending to create a thick and creamy texture. And don’t forget to season with salt, lemon juice and a pinch of turmeric to add flavour and colour depth to your vegan aioli.
How to make this vegan aioli recipe
Step 1: Place ingredients in an immersion blender
This is a quick and straightforward recipe to make. First, you will need to add some soya milk to the beaker of an immersion blender, followed by lemon juice, grated garlic (aioli is meant to be garlicky so don’t shy!), turmeric, and salt. Because we are not using eggs, turmeric helps give a delicate yellow hint reminiscent of egg yolks.
Step 2: Add olive oil
Using your immersion blender, mix the ingredients together, then add the olive oil very slowly at a steady stream while keeping on blending the aioli. After a few minutes, you will notice that the aioli starts to thicken as the ingredients emulsify together. Once you are happy with the consistency, simply transfer it to an airtight container. This vegan aioli can be kept in the fridge for up to a week.
This recipe yields a 250ml (1 US cup) jar of aioli, about 15 tablespoons of 15g (1/2 oz) each.
What to serve this vegan aioli with?
Vegan aioli is a versatile condiment that can be used in a variety of ways. It’s great as a dip for vegetables, fries, or crackers, or as a spread on sandwiches or burgers. You can also use it as a topping for roasted vegetables (like the rosemary sweet potato fries below), grilled tofu, or veggie burgers. For a fun twist, try using it as a dressing for a vegan potato salad or coleslaw. The possibilities are endless!
Watch how to make this vegan aioli
I hope you enjoy this vegan garlic aioli recipe as much as we do. If you do make this recipe, don’t forget to tag me on Instagram!
Vegan Aioli
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 125 ml unsweetened soy milk
- 1 to 2 tsp lemon juice
- 4 grated garlic cloves
- 1 pinch turmeric optional
- 1/2 teaspoon salt
- 250 ml extra-virgin olive oil
Instructions
- Place the soy milk, lemon juice, garlic, turmeric (if using), and salt in the beaker of a handheld immersion blender. Mix until all is well blended.125 ml unsweetened soy milk, 1 to 2 tsp lemon juice, 4 grated garlic cloves, 1 pinch turmeric, 1/2 teaspoon salt
- Keep on mixing, adding the olive oil very slowly to the mixture. If you add it too fast, the mixture will not thicken as well. As you keep on adding the oil and mixing, the melange will thicken. Carry on blending, moving the blade up and down, until you have a creamy and thick texture.250 ml extra-virgin olive oil
- This vegan aioli will keep refrigerated in an airtight container for up to a week.
Video
Nutrition
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Frequently Asked Questions About This Vegan Aioli
You can customise your vegan aioli by adding various ingredients for different flavours. For example, you can make a spicy aioli by adding sriracha or chilli flakes, or you can create a herb-infused aioli by adding fresh basil, dill, or parsley.
Homemade vegan aioli can typically be stored in the fridge for about 5-7 days. Be sure to keep it in an airtight container to maintain freshness.
3 Must-Try Vegan Mayo Recipes
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![Avocado Mayo [vegan] | The Flexitarian](http://theflexitarian.co.uk/wp-content/uploads/2021/09/Avocado-Mayo-vegan-v8-©-Annabelle-Randles-The-Flexitarian-683x1024.jpg)
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