Vegan Garlic Aioli
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.
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Servings: 1 cup
Ingredients
Roasted Garlic:
- 1 Head of Garlic
- ½ teaspoon Olive Oil
- Pinch of Salt and Pepper
Vegan Aioli:
- 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
Instructions
- Slice off the top portion of the garlic head, keeping the cloves intact but revealing them slightly.
- 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.
- Air fry instructions: Preheat the air fryer to 400F for about 5 minutes. When it is preheated, add the foil wrapped heads of garlic. Air fry for 20-25 minutes or until caramelized and golden.
- Oven instructions: Preheat oven to 375F and roast the garlic in the oven for 40-50 minutes or until caramelized and golden.
- Make the garlic aioli by whisking together the vegan mayonnaise, roasted garlic cloves, lemon juice, Dijon mustard, salt, and black pepper in a jar or bowl.
- Serve chilled or at room temperature as a dip, sauce or spread. Enjoy!
Notes
Important Note about Salt: Not all salts are made equal and cannot be substituted 1:1. If you are substituting table salt for kosher salt, you will need to cut the amount called for in the recipe by at least half.
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!
In a pinch? Replace roasted garlic with ½ teaspoon of garlic powder or 1-2 minced raw garlic cloves. Adjust the amount as needed.
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