This vegan aioli recipe will become your new go-to spread to slather on sandwiches and to dunk fries in. With only four ingredients, it’s easy and simple to make. Plus, we’re sharing three variations to kick up the flavor.
Buying The Ingredients
Traditionally, aioli is made with egg yolks and oil. This egg-free aioli recipe uses vegan mayonnaise instead to replicate the creamy texture of traditional aioli. You can use homemade vegan mayo, which is highly recommended for maximum quality, or use store-bought if you're in a time crunch.
If you choose to use store-bought vegan mayo, reach for a high-quality brand. Follow Your Heart’s Organic Vegenaise is an excellent choice because it's made only with certified organic wholesome ingredients. Another option for store-bought vegan mayo is Just Mayo’s original flavor. While it's not organic, it is non-GMO certified. Flavor and texture-wise, it most closely replicates egg-based mayo.
Vegan Aioli Nutrition
Vegan aioli is a healthier and safer choice due to its lack of raw eggs. While there have been recent studies trying to prove that eggs actually benefit health rather than hinder it, many of these studies are funded by the egg industry. For example, a study published in Journal of the American College of Nutrition suggested eating one egg a day reduces stroke risk by 12 percent. But NPR uncovered that the study received funding from the Egg Nutrition Center, a division of the American Egg Board.
Even if cholesterol warnings are being dropped, there’s no denying the health risks associated with consuming raw eggs. According to a study by the USDA, approximately 2.3 million eggs are infected with salmonella per year. Salmonella is a bacteria that causes mild to severe gastrointestinal distress. So by skipping the eggs, you’re eliminating the salmonella risk and cholesterol that comes along with raw egg consumption.
For this aioli recipe, you’ll need to have a blender or food processor handy. If you’re making homemade vegan mayonnaise to use in the aioli, you’ll need a high-speed blender. You’ll also want to have a rubber spatula and measuring spoons and cups nearby.
How To Make Vegan Aioli
- Cook Time
- Prep Time
- 1 TablespoonServings
- ⅔ cup vegan mayonnaise
- 2 garlic cloves minced
- 1 teaspoon lemon juice
- ¼ teaspoon sea salt
- 2-4 tablespoons Optional: water to thin
- Add vegan mayonnaise, garlic, lemon juice, and sea salt to a blender or food processor. Process until smooth. Scrape down the sides and then added as much water as needed. Blend and repeat until desired consistency is reached.
- Refrigerate in an airtight container until ready to use. Vegan aioli will last up to seven days in the refrigerator.