This quick and easy garlic aioli makes a delicious dairy-free sandwich spread or dipping sauce for French fries, nuggets, or veggies. Vegan aioli is made without eggs or dairy in just minutes with a few simple ingredients.

A top veiw of a bowl of dairy-free garlic aioli with French Fries.

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We love this plant-based garlic aioli, and my family has a hard time choosing between it and our other favorites, including vegan chipotle mayo, creamy horseradish sauce, and vegan tartar sauce, on our sandwiches.

Why make this recipe

If you have never had garlic aioli before, it’s similar to mayo but flavored with lemon and garlic. It makes regular mayo seem boring.

I love using this dairy-free garlic aioli on vegan turkey sandwiches, vegan bologna sandwiches, or in seitan burgers, vegan chicken salad sandwiches, or chickpea salad sandwiches as a substitute for mayonnaise. It also makes a great dipping sauce for tofu fries, fried zucchini, fried cauliflower, or vegan chicken nuggets.

Ingredients and substitutions

  • Light Olive Oil – Use light olive oil; extra virgin olive oil will have too strong a flavor and overpower the garlic.
  • Soy Milk or Ripple – plain unsweetened soy milk or the original Ripple has the best taste.  It must be one of these two types of plant milk, or it will not work the same.  You need enough protein in the milk to make the mayo emulsify and become firm. (Make sure to use plain soy milk, not vanilla.  You can also use plain soy milk with sugar added, but I find that it makes the aioli a bit too sweet.)
  • Salt – for flavor.
  • Garlic – you must use fresh garlic cloves for the best flavor. You can use garlic powder in a pinch, but fresh is best.
  • Lemon Juice – for flavor and acidity to mix with your fat and protein and cause it to emulsify. You can use lime juice, but it will change the flavor.
  • Apple Cider Vinegar – for additional flavor complexity and as an acid to mix with the oil and protein and make the aioli emulsify.

You can make vegan garlic aioli in one of 2 ways. The easiest 2-minute method is to mix vegan mayo with minced garlic and lemon juice. Alternatively, you can make it from scratch in a blender by combining soy milk with oil and spices.

Someone dipping fries into vegan aioli.

Helpful tools

  • High-Speed Blender – If you are making garlic aioli from scratch. You can also use a stick blender.

How to make vegan garlic aioli

Step 1 – Add 1 cup of light olive oil, 1/2 cup of plain cold soy milk, 2 tablespoons of lemon juice, 1 tablespoon of apple cider vinegar, 4 cloves of peeled garlic, and 1/2 teaspoon of salt to your blender and let it sit for about 2 minutes.  (This will start to curdle your milk.)

Step 2 – Turn the blender to high for 30 seconds, then stop and scrape the edges. Blend again for an additional 30 seconds.

French fries dipped in vegan garlic aioli.

How to make super easy vegan garlic aioli

Mix 1 cup of store-bought vegan mayonnaise in a medium-sized bowl with 4 cloves of minced garlic and 2 tablespoons of lemon juice. (You can mince the garlic and add it to the bowl, or you can put the mayo, garlic, and lemon in a blender and blend until smooth.)

Pro Tips

  • You must use either soy milk or Ripple milk for the aioli. I have tested every type of plant-based milk in this recipe, and they are the only 2 with a high enough protein content to emulsify the aioli.
  • You need to measure carefully, or your garlic aioli will not set up properly.
  • It will continue to firm up in the fridge.

How to store dairy-free aioli

Vegan aioli will keep well in the fridge for up to 1 week in an airtight container.

A close up of plant based garlic aioli with fries on the side.

More vegan dips and spreads

We love vegan dipping sauces in my house. Here are a few of our favorites.

Vegan aioli recipe

A small bowl of vegan garlic aioli with French fries around it.
Diet
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5 from 5 rating

Vegan Garlic Aioli

Yield: 12
Prep: 5 minutes
Total: 5 minutes
Author: Monica Davis
A garlicky lemon mayo made without eggs or dairy that is used as a dip or a sandwich spread.
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Ingredients

  • 1 cup light olive oil, or any other neutral-flavored oil
  • 1/2 cup soy milk , (plain unsweetened) or Ripple for soy-free
  • 2 tablespoons lemon juice, (or lemon juice)
  • 1 tablespoon apple cider vinegar
  • 4 cloves garlic, (peeled)
  • 1/2 teaspoon salt

Equipment

Instructions
 

  • Add 1 cup of light olive oil, 1/2 cup of plain cold soy milk, 2 tablespoons of lemon juice, 1 tablespoon of apple cider vinegar, 4 cloves of peeled garlic, and 1/2 teaspoon of salt to your blender and let it sit for about 2 minutes.  (This will start to curdle your milk.)
  • Blend on high for 30 seconds.
  • Scrape the edges and blend again for 30 seconds.

Notes

  • You must use either soy milk or Ripple milk for the aioli. I have tested every type of plant-based milk in this recipe, and they are the only 2 with a high enough protein content to emulsify the aioli.
  • You need to measure carefully, or your garlic aioli will not set up properly.
  • It will continue to firm up in the fridge.
Serving: 2tbsp, Calories: 166kcal, Carbohydrates: 1g, Protein: 0.4g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Sodium: 102mg, Potassium: 22mg, Fiber: 0.1g, Sugar: 0.3g, Vitamin A: 39IU, Vitamin C: 2mg, Calcium: 16mg, Iron: 0.2mg
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