Creamy Vegan Garlic Aioli (Dairy-Free, Egg-Free!)

Serves 12

2 mins prep

0 mins cook

2 mins total

My creamy vegan garlic aioli is a game-changer for any plant-based sandwich—trust me, it takes it to a whole new level! With just five basic ingredients, this aioli tastes just like the perfect garlicky mayo but is both dairy-free and egg-free, ideal for anyone looking for a vegan swap for regular aioli. It’s my absolute favorite sauce, dip, or spread for everything from veggies and French fries to veggie burgers and beyond!

2 servings

½ tbsp aquafaba

salt to taste

⅕ cup olive oil

½ cloves garlic, minced (if you don't want a super garlic flavor, reduce the garlic, or use dried garlic instead of fresh which isn't as pungent).

⅓ tbsp lemon juice (start by adding 1/2 tbsp, taste the aioli, then add more lemon juice to taste as needed. I used 2 tbsp but you may want a less lemony-aioli!)

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Add the aquafaba and the salt into a blender (or immersion blender). Blend until everything is combined.
Keep the blender running constantly and VERY slowly drizzle in the oil, making sure it is fully combined as you go. If you add it too fast, the whole thing will turn liquidy and isn't redeemable. If you find you're getting a bit of oil on the top, stop adding the oil and just blend for a little while before continuing. The aioli will suddenly turn thick.
Once all the oil is combined and thoroughly mixed, add in the lemon juice and garlic and mix thoroughly.

Creamy Vegan Garlic Aioli (Dairy-Free, Egg-Free!)

Serves 12

2 mins prep

0 mins cook

2 mins total

What you need

How to make

Available coupons from The Picky Eater

Available coupons from The Picky Eater