This vegan aioli is creamy and rich, with a punch of garlic, a hint of lemon, and a little kick of dijon. Made with silken tofu, this aioli comes together in 5 minutes or less. Perfect for spreading on a sandwich, adding to a potato salad, or dipping French fries.
I was a late bloomer when it comes to creamy white sauces and spreads. As a kid, the idea of mayonnaise revolted me, and I didn't even know what aioli was. But as an adult, I developed an appreciation for these luscious, delicious condiments. In particular, I fell in love with the European practice of dipping all manner of fried potatoes in mayonnaise or aioli. From Patatas Bravas in a Spanish tapas bar to a cone of Frites at a street cart in Belgium, this amazing pairing is très populaire.
When you start eating plant-based meals, you might think you need to give up mayonnaise and aioli--especially if you're trying to cut back on oil. But believe it or not, you can make a creamy, garlicky vegan aioli that's both oil and egg-free. And the best news, it only takes 5 minutes!
Jump to:
- What is Aioli?
- How to Make Soy-Free Vegan Aioli or Mayo
- How to Serve
- How to Make this Vegan Aioli
- 📖 Recipe
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- Have you tried a No Sweat Vegan recipe? I’d love to see a pic! Post it on Instagram and tag me @no_sweat_vegan.
What is Aioli?
Traditionally aioli is made from oil and garlic, which means it's already a vegan dish. But these days the name is often used interchangeably with mayonnaise since the two have similar qualities.
How to Make Soy-Free Vegan Aioli or Mayo
If you prefer to keep things soy-free, you can check out this recipe for Vegan Chipotle Mayo, which is made with cashews. If you choose to leave out the chipotle, just add lemon juice instead of lime and ½ teaspoon of dijon for a more traditional aioli flavor.
How to Serve
Because aioli is similar to mayonnaise, you can use this vegan aioli anywhere you'd use a vegan mayonnaise--sandwiches, vegan BLTs, potato salad (like this creamy & easy potato salad!), curry chickpea salad, creamy vegan coleslaw, wherever you like.
Oil-free Aioli can be used to make Vegan Remoulade or even a great base for a nut-free vegan ranch dressing! But my favorite way to eat this aioli is as a dipping sauce for oil-free oven fries. Perfect as a side for black bean burgers or a vegan tapas spread. Yum!
How to Make this Vegan Aioli
It really can't get much easier than this. Just add your ingredients to a high-speed blender, blend until smooth, and boom! Oil-free Aioli that is vegan, yet amazingly rich and creamy.
For this recipe, I recommend using a high-speed blender. I use my handy dandy NutriBullet Pro
. But in a pinch, a stick blender or a food processor would work (the aioli just might not be as creamy).
If you prefer to make a vegan aioli that's soy-free, just substitute the silken tofu for 1 cup of slivered almonds or cashews that have been soaked overnight or boiled ten minutes (and then rinsed).
Unfamiliar with Kala Namak? It's an Indian black salt with a sulfuric flavor. You can order Kala Namak
online or find it in an Asian market. For more info check out my post: 6 Essential Vegan Pantry Staples.
Related recipes
- Oil-Free Oven Fries with Garlic & Oregano
- Vegan Potato Salad
- Cilantro-Lime Avocado Dressing (Oil-Free!)
- Curry Chickpea Salad
- Chick-fil-A Style Tofu Nuggets
📖 Recipe
Vegan Aioli (Oil-Free! 5 Minutes!)
Equipment
Ingredients
- 350 g silken tofu
- 1 ½ tablespoon lemon juice
- 2 to 3 garlic cloves (see notes)
- 1 tablespoon white wine vinegar
- 1 ½ teaspoon dijon mustard
- ¼ cup nutritional yeast
- fresh cracked pepper
Optional
- 1 teaspoon kala namak (for a more traditional mayonnaise flavor)
- 1 teaspoon sea salt (if you don't use kala namak)
Instructions
- Unpeel the garlic cloves.
- Add all the ingredients to a high-speed blender and blend until combined
- Serve and enjoy right away, or store in an airtight container in the refrigerator for up to 1 week.
Notes
- The raw garlic has a very strong flavor, so if you prefer something milder, use roasted garlic or garlic powder (1 to 2 tbsp).
- If you prefer to make a vegan aioli that's soy free, just substitute the silken tofu for 1 cup of slivered almonds or cashews that have been soaked overnight or boiled ten minutes.
- If you don't have kala namak, you can leave it out. You'll just lose a little of the deep eggy flavor.
Nutrition
This vegan aioli goes perfectly with Oil-Free Oven Fries!
Want access to my Exclusive Meal Planning Tips & Downloads page? Click here to receive new recipe updates!
Have you tried a No Sweat Vegan recipe? I’d love to see a pic! Post it on Instagram and tag me @no_sweat_vegan.
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