Whipped aquafaba stands in as the base here, blitzed with Dijon mustard, fresh garlic, and lemon juice until frothy, then slowly emulsified with neutral oil until it turns thick, glossy, and pale. The result is a spoonable, creamy sauce with real body — it holds a soft peak just like a classic aioli should, no eggs anywhere in sight. A short chill in the fridge lets the garlic mellow and the texture firm up, so it slices through richness on toast, fries, or roasted veg with that same punchy, garlicky bite. It's endlessly useful as a dip, a sandwich spread, or a finishing drizzle, and it comes together with just a blender and a steady hand. This one is a genuinely solid pick for a dairy free kitchen, no asterisks needed.
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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 oil in a very thin, steady stream — almost drop by drop for the first 2–3 tablespoons — until the mixture begins to thicken and turn opaque. Once you see it emulsify and hold its body, you can pour the remaining oil in a thin but continuous stream.
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