This doesn’t have oil. How is it an aioli?

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.

Is regular aioli vegan?

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.

How to store vegan aioli?

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.

How long does it keep?

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. :)

Vegan Garlic Aioli (Low Fat & Oil-Free)

Name: Vegan Garlic Aioli (Low Fat & Oil-Free)
Cook time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 2 cups vegan mayo or 1 batch tofu mayo (see note 1); 2 small-to-medium sized cloves of garlic or ½ teaspoon granulated garlic (see note 2); 2 tablespoons lemon juice, or to taste; 2 tablespoons nutritional yeast, optional but recommended (see note 3); ¼ teaspoon fresh cracked black pepper, or to taste

Description

Creamy, garlicky, and flavorful, this Vegan Garlic Aioli is exceptionally easy to make and low-fat replacement!

Ingredients

Units Scale

2 cups vegan mayo or 1 batch tofu mayo (see note 1)
2 small-to-medium sized cloves of garlic or 1/2 teaspoon granulated garlic (see note 2)
2 tablespoons lemon juice, or to taste
2 tablespoons nutritional yeast, optional but recommended (see note 3)
1/4 teaspoon fresh cracked black pepper, or to taste

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Instructions

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.
Storage: 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).

Notes

Note 1: 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. But this recipe works and is delicious with store bought vegan mayo (my husband loves the Veganaise brand). Use whichever you like and whichever is most convenient for you!
Note 2: 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.
Note 3: Nutritional yeast is optional but it adds a delicious flavor in my opinion. It also helps thicken the vegan aioli a little.
Note 4: This doesn’t have oil. How is it an aioli? 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. If you prefer, you can absolutely use the oil-based vegan mayos you find at the grocery store.

Cook Time: 5 minutes
Category: Ingredient, Sauce
Method: Blender
Cuisine: American, Italian

Keywords: Vegan Sauce, Vegan Aioli