This creamy, garlicky aioli gets its silky body from whipped aquafaba instead of egg yolks, blended low and slow with neutral oil until it turns thick, glossy, and mayo-like. Fresh lemon juice and minced garlic keep it bright and punchy, while a touch of Dijon mustard adds that sharp, tangy backbone every good aioli needs. A final drizzle of extra virgin olive oil rounds out the flavor with a gentle peppery finish. Chilling it briefly before serving lets everything meld into a spreadable, spoonable condiment that's perfect for dunking fries, spreading on sandwiches, or dolloping onto roasted vegetables. It's an easy, blender-friendly recipe that fits neatly into a dairy free spread lineup, no eggs or cream in sight.
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Add the aquafaba, Dijon mustard, garlic, lemon juice, and salt to a blender or food processor. Blend on high for 20–30 seconds until the mixture is smooth and slightly frothy.
With the blender running on its lowest speed, add the neutral oil in a very thin, steady stream — almost a drizzle — over about 2 minutes, until the mixture thickens and becomes opaque and creamy, with a consistency similar to mayonnaise. Do not pour the oil in all at once, as the emulsion will break.
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