Vegan Garlic Aioli
Creamy, garlicky, and bright with a squeeze of fresh lemon, this aioli comes together in minutes with just a bowl and a spoon — no blender, no fuss. Traditional aioli relies on egg yolks, but swapping in a good vegan mayonnaise as the base keeps the texture just as lush and satisfying without any animal products. A touch of Dijon mustard adds depth and helps everything emulsify beautifully, while finely grated garlic delivers that punchy, savory kick you want in every bite. The optional drizzle of extra-virgin olive oil takes it from great to genuinely restaurant-worthy. A short rest in the fridge lets the garlic mellow just enough so the flavor is bold but not sharp, making it endlessly dippable. With eight servings from a handful of pantry staples, this is the kind of condiment you'll want to keep on rotation for everything from roasted vegetables to sandwiches to a simple crudité spread.
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Learn more →Ingredients
8 servings
- ½ cup vegan mayonnaise
- 2 cloves garlic, finely grated or pressed
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- ¼ tsp fine sea salt
- ⅛ tsp ground black pepper
- 1 tsp extra-virgin olive oil (optional)
Instructions
- 1
Combine the vegan mayonnaise, grated garlic, lemon juice, Dijon mustard, salt, and black pepper in a small bowl and stir until smooth and fully incorporated.
- 2
Stir in the olive oil, if using, for a slightly richer finish.
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