Vegan Garlic Aioli

Name: Vegan Garlic Aioli
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 Head of Garlic; 1/2 teaspoon Olive Oil; Pinch of Salt and Pepper; 1 cup Vegan Mayonnaise (homemade or store-bought); 1 Head of Garlic (roasted); 1 ½ tablespoons Lemon Juice; 1 tablespoon Dijon Mustard; ¼-½ teaspoon Kosher Salt (see note); ¼ teaspoon Black Pepper

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This Vegan Garlic Aioli is creamy, zesty, and ideal for spreading on sandwiches, using as a dip for smashed potatoes, drizzled over grain bowls, or paired with tofu nuggets.

Garlic aioli in a glass container with a slice of lemon and garlic bulbs in the background.

If you adore garlic as much as I do, you're going to love this aioli.

Prep the roasted garlic ahead of time and you can whip this delicious sauce up in less than 5 minutes with a few simple ingredients.

You only need vegan mayo, garlic, Dijon mustard, lemon, and salt-- simple as that!

This garlic aioli is vegan, egg-free, dairy-free and gluten-free. If you're soy-free or nut-free, double check the mayo ingredients!

Please note that this is updated post from 2022.

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What is Aioli?
Ingredients
Helpful Equipment
How to Make This Recipe
Substitutions & Variations
Serving Ideas
Tips & Tricks
Storage
Frequently Asked Questions
More Sauce Recipes
Recipe
Reviews

What is Aioli?

Traditional Mediterranean aiolis are made using a mortar and pestle, featuring only garlic, olive oil, and salt.

But it has been adapted and changed over the years and now features egg yolks to help with emulsifying the ingredients.

And now you'll find that most recipes feature mayonnaise so it's not traditional, but basically we can call this fancy mayonnaise.

This can easily be made without eggs by starting with a homemade or store-bought vegan mayo.

Ingredients

This vegan garlic aioli is both rich and creamy, making it a versatile addition to a variety of different meals.

Use it as a spread for sandwiches, a dip for smashed potatoes and roasted vegetables, or simply drizzle it over grain bowls.

Roasted Garlic: Raw garlic or garlic powder can be used instead but nothing beats caramelized roasted garlic! If you have an air fryer, it can be made in under 25 minutes.

Vegan Mayonnaise: I oftentimes use Vegenaise from Follow your Heart but have been making homemade vegan mayo lately. See mayo recipe in notes section on the recipe card.

Lemon Juice: For brightness.

Dijon Mustard: Adds tang! Make sure you check the ingredients, not all Dijon mustard is vegan.

Salt and Pepper: Just a touch to bring out the flavors. You can also add smoked paprika, red chili flakes, garlic powder, and onion powder.

See recipe card for quantities.

Helpful Equipment

I use the Ninja Air Fryer XL to make roasted garlic in under 25 minutes!

If you don't have an air fryer, don't worry! You can roast the garlic in the oven at 375F for 40-50 minutes.

It takes longer than an air fryer but you can make more than one head of garlic in advance to have on hand-- store in the fridge for up to days or freeze.

If you're short on time, you can use raw minced garlic or garlic powder.

How to Make This Recipe

No eggs or dairy are needed to make this delicious and creamy vegan garlic aioli!

The full written recipe can be found in the recipe card below.

Head of garlic on a white cutting board with the top cut off exposing the bulbs.

Step 1: Slice off the top portion of the garlic head, keeping the cloves intact but revealing them slightly.

Garlic wrapped in foil in the basket of an air fryer.

Step 2: Pour a drizzle of olive oil onto the exposed garlic cloves, then lightly sprinkle with a pinch of salt and black pepper. Wrap in foil.

Golden, caramelized heads of garlic in basket of air fryer.

Step 3: Air fry at 400F for 20-25 minutes or until caramelized and golden.

Mashed garlic and pepper being added to a bowl of vegan mayo.

Step 4: Make the garlic aioli by adding all the ingredients into a jar or bowl.

Garlic aioli being mixed together in a bowl.

Step 5: Whisk together until smooth!

Note: The garlic can be made in the oven if you don't have an air fryer. Preheat oven to 375F and roast the garlic in the oven for 40-50 minutes or until caramelized and golden.

Substitutions & Variations

This vegan aioli is a versatile sauce that can easily transform with just one ingredient swap or addition.

Make homemade vegan mayo by using an immersion blender and combining ½ cup soy milk, 1 cup neutral oil, 2 teaspoons apple cider vinegar, 1 teaspoon Dijon mustard, and a pinch of salt and pepper. Keep in mind that this will result in a thinner consistency until refrigerated for at least an hour or two-- this is what I used!

Skip the vegan mayo by substituting it with ½ cup of soaked cashews or 1 cup silken tofu. Blend the cashews with ¾ cup of water until smooth, then incorporate the remaining ingredients. If using tofu, skip the water altogether.

In a pinch? Replace roasted garlic with ½ teaspoon of garlic powder or 1-2 minced raw garlic cloves. Adjust the amount as needed.

Keep in mind that raw garlic has a much more pungent flavor so you only want to use a little.

Add fresh herbs! Depending on the dish, I love adding chives, rosemary, or even basil.

Serving Ideas

Dip roasted vegetables in it! It's especially good with roasted cauliflower, broccoli, cabbage and Brussels sprouts.

Use as a dip for potatoes. My favorite way to serve this aioli is with smashed potatoes or roasted sweet potato fries.

Add it to burgers and sandwiches to add flavor and a creamy element.

Use as a dip for these addicting tofu nuggets!

Smashed crispy potatoes topped with garlic aioli and fresh herbs.

Tips & Tricks

Slice the top off the garlic bulb to expose the cloves while keeping the bulb intact. Be sure to check for smaller cloves nestled on the sides of the bulb when slicing off the top.

Use tongs or oven mitts to remove the garlic from the air fryer as it will be very hot!

Allow the roasted garlic to cool slightly before handling. Once cooled, either squeeze the cloves out of their skins or use a small knife to remove them.

To avoid the roasted garlic being clumped together, squeeze out the cloves and mash or chop with a fork before whisking into the mixture.

Storage

Store leftovers in an airtight container or jar with an airtight lid in the fridge for up to a week. Make it ahead of time to enjoy throughout the week!

Frequently Asked Questions

What is vegan garlic aioli made of?

Vegan aioli is made from plant-based mayonnaise.

Is vegan aioli soy-free?

Yes, this recipe can be made soy-free if you opt for a vegan mayo that doesn't include any. Vegenaise has a soy-free version.

My aioli is too runny!

Placing it in the refrigerator will cause it to thicken. Store-bought vegan mayonnaise typically has a thicker consistency compared to homemade mayo, which requires refrigeration time to achieve the desired thickness.

More Sauce Recipes

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