Creamy, garlicky, and flavorful, this Vegan Garlic Aioli is exceptionally easy to make. With many possible substitutions, you can easily make this 5-minute vegan aioli compliant with your way of eating or just use store bought ingredients for a quick fix.
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Hey Internet, have you ever tried aioli? It’s delicious. But it's usually either not vegan or it’s oil-laden.
And maybe you’re cool with that! That’s totally OK. This recipe is still for you.
But I provide many substitutions so that you may also enjoy this recipe if you are oil-free or eating low fat for health reasons.
Or maybe you just want a protein packed vegan aioli! In which case the oil-free version is definitely for you, because it features my tofu mayo that uses a whole block of firm tofu, instead of store bought vegan mayo which usually contains very little protein (if any).
Alright, so, by now you know I’m pretty obsessed with dips and sauces. My favorites include tofu cream cheese on my vegan bagels, vegan cauliflower cheese sauce, vegan teriyaki sauce, vegan tzatziki sauce, and my vegan honey, although obviously I love every single sauce recipe on my site otherwise it certainly would not be on here!
So this vegan garlic aioli is a natural next step for me. This dip is SO GOOD with homemade (or store bought) French fries. I love making mine in the air fryer.
This vegan aioli is also delicious on sandwiches (especially with my soy curl bacon, or even used as a base for salad dressings. It’s pretty thick, so for salad dressing I like to thin it with a little water. It’s also great for making vegan loaded baked potatoes instead of vegan sour cream.
You could also use it as the sauce in my vegan macaroni salad and that would just be *chef’s kiss* perfect.
Why This Recipe Works
Aioli is traditionally made by making an emulsion with garlic and olive oil. This is not that recipe at all.
My simple vegan garlic aioli is made by blending my homemade tofu mayo with garlic cloves, lemon juice, a little nutritional yeast (trust me, it’s awesome, but not required), and fresh cracked black pepper.
You can also use the exact same recipe with 2 cups of store-bought vegan mayo (any brand), and if you don’t feel like using the blender, just mix it with minced garlic or even just garlic powder. Garlic powder definitely has a different flavor than fresh garlic, but it’s still pretty tasty.
That’s literally it. Adjust the flavors to your liking of course. Add salt if you need to, though I feel that both my homemade tofu mayo and store bought vegan mayo are both salty enough without adding any.
This vegan garlic aioli is so easy and so tasty that you’re going to want to make it regularly. And it only takes 5 minutes, so why not?
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Ingredients and Substitutions
- 1 batch tofu mayo OR 2 cups store bought vegan mayo: To save on fat and calories, I love making this vegan aioli with my homemade vegan mayo. It’s also packed with protein since it’s made with tofu instead of oil. Use whichever you like and whichever is most convenient for you!
- 2 cloves of garlic or ½ teaspoon granulated garlic: Use 2 medium cloves of garlic if blending or minced, that’s fine too. I will say minced garlic that comes in a jar is a different flavor than freshly minced garlic. If you don’t want to use a blender for this recipe, I recommend mincing garlic or using granulated garlic. Fresh, raw garlic can be “spicy” so if your cloves are large I’d start with one. You can always add more if you want to later.
- 2 tablespoons lemon juice: This is not a super lemon-heavy vegan aioli, so you probably don’t want a ton of lemon in there. If you do, feel free to add a little more. I prefer fresh squeezed lemon juice but if all you have is bottled that’s fine.
- 2 tablespoons nutritional yeast: This is optional but it adds a delicious flavor in my opinion. It also helps thicken the vegan aioli a little.
- ¼ teaspoon fresh cracked black pepper: The amount of pepper you use is up to you. I like just a bit of black pepper in this so I used a quarter of a teaspoon. I prefer to crack the black pepper in at the end and just pulse it (or stir it) in.
How to Make Vegan Garlic Aioli
- If using tofu mayo: If you’re using my homemade tofu mayo, make that recipe first. You don’t even have to empty your blender—just add the remaining ingredients and blend.
- If blending, add the mayo (homemade or store bought) to the blender with the other ingredients except black pepper. Blend until smooth. Stir or pulse in the black pepper and use or refrigerate.
- If not blending, either use minced garlic or garlic powder and add the vegan mayo, lemon juice, minced garlic/garlic powder, and black pepper to a bowl or jar. Mix well and use or refrigerate.
- How to use: This vegan aioli is delicious with fries or chips, on sandwiches (especially with my soy curl bacon), or even used as a base sauce for pasta and salad dressings. It’s also great for making vegan loaded baked potatoes instead of vegan sour cream or in vegan macaroni salad.
- Refrigerate leftover vegan garlic aioli in an airtight container for up to 5 days. I do not recommend freezing vegan aioli. You can make half the amount if you’re worried about how much it makes (the base recipe on this website makes 2 cups).
Frequently Asked Questions
The same way vegan chicken isn’t chicken. My vegan garlic aioli tastes like classic aioli (a tad lighter, if you use the homemade tofu mayo version) but without the oil.
Authentic Italian aioli IS vegan, because it’s just emulsified garlic and olive oil. In many places, including the United States, most restaurants and stores offer aioli that is made with mayonnaise, meaning it’s made with eggs. So it depends on where you’re obtaining said aioli. Always ask if it’s at a restaurant, and always read the ingredients label if you’re in a grocery store.
Traditional aioli is very high in fat. You’re not eating a huge amount, so it really depends on what you consider healthy and what your personal goals are. For example, if I were on a weight loss journey (which I happen to be!) and wanted to eat low fat, I would not eat traditional or even vegan mayo aioli. That’s why I developed this vegan aioli that uses my tofu mayo, making it high in protein, low in fat, and low in calories. But I recognize everyone’s on a different journey so I provided both versions.
I recommend storing this in a glass jar. We love to reuse jars like jam jars, but you can use what you’ve got on hand. Mason jars work well too. Refrigerate in a cold area of your fridge (the door tends to be less cold) for best results.
My vegan garlic aioli keeps for about 5 days. I’ve used it on the 7th day, but since I have food safety certification in my state, I am suggesting that 5 days is the safety limit for a homemade food that contains no added preservatives. That being said, I’m not responsible for the food you make and eat yourself. :)
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Pro Tips for Success
- If you hate the idea of tofu mayo, just use vegan mayo from the store. My husband enjoys the Vegenaise brand, though he also loves my tofu mayo.
- Don’t add too much lemon or it can easily overwhelm the vegan aioli.
- Raw garlic is very powerful and can be spicy. If your cloves are large, just use one and add more if needed. If this doesn’t appeal to you, use garlic powder or you can roast the garlic first.
- If you are not using a blender, you will need to either mince or grate the garlic (I recommend using a microplane for this) or use granulated garlic or garlic powder (garlic powder is finer than granulated garlic but they both can be found in the spice section of your grocery store).
- If you think you won’t consume 2 cups of vegan garlic aioli in 5 days, halve the recipe.
- But if you have too much and it’s about to go bad, you can thin the aioli and make salad dressing, or mix it into pasta, use it as a dip for fries or chips, etc.
How to Use Vegan Garlic Aioli
- Dip is the most obvious option! My husband loves to dip fries and chips in this dip. I thought it was great with air fryer Brussels sprouts and broccoli.
- My husband also loves to spread this on his sandwiches. I recommend trying it with my soy curl bacon or some of my vegan ham or vegan turkey for an epic sandwich.
- It makes a great pasta sauce. You can definitely add other things too. You could also add sauteed or roasted vegetables to make a vegan primavera but use this sauce instead of the one in my recipe.
- Thin it with water or non-dairy milk for an easy creamy salad dressing.
- Drizzle it over my vegan roasted potatoes or boiled bab potatoes or use it as the sour cream in my vegan loaded baked potatoes.
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