3 Genius Ways to Make Vegan Aioli Sauce (Easy & Delicious!)

The Best Dairy-Free Aioli Recipes You’ll Ever Try

If you love creamy, garlicky goodness but want a plant-based alternative to traditional aioli, you’re in for a treat! Vegan aioli is not only incredibly easy to make, but it’s also a game-changer for sandwiches, veggie bowls, fries, and more. Today, I’m sharing three genius ways to make vegan aioli sauce—each with a unique twist to suit different dietary needs and preferences.

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What is Aioli, and How Can You Make It Vegan?

Traditional aioli is a Mediterranean sauce made with garlic, olive oil, and egg yolk. The challenge? Egg yolk isn’t vegan-friendly. Luckily, with a few simple swaps, you can enjoy the same creamy, garlicky spread without any animal products!

Below, I’ll show you three foolproof methods to create vegan aioli:

1. Classic Vegan Aioli – A traditional-style aioli made with aquafaba.
2. Cashew-Based Aioli – A rich and creamy version using cashews.
3. Silken Tofu Aioli – A nut-free, protein-packed alternative.

Each recipe requires minimal ingredients and is super easy to whip up in minutes!

1. Classic Vegan Aioli (Aquafaba-Based)

This method closely mimics traditional aioli, using aquafaba (the liquid from canned chickpeas) as the emulsifier. It results in a light, airy texture that’s perfect for dipping and spreading.

Ingredients:

• 3 tbsp aquafaba (liquid from canned chickpeas)
• 1 cup neutral oil (like sunflower or avocado oil)
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1/2 tsp salt

Instructions:

1. In a tall cup or mixing container, combine aquafaba, lemon juice, Dijon mustard, garlic, and salt.
2. Using an immersion blender, blend while slowly drizzling in the oil. The mixture will emulsify and thicken into a creamy aioli.
3. Taste and adjust seasoning as needed. Store in the fridge for up to a week.

Why You’ll Love It:

• Closest in texture to traditional aioli
• Oil-based, making it super smooth and spreadable
• Quick to prepare with minimal ingredients

2. Creamy Cashew Aioli

This cashew-based aioli is thick, rich, and dairy-free, making it perfect for dipping or using as a creamy dressing.

Ingredients:

• 1/2 cup raw cashews (soaked for 2 hours)
• 1/4 cup water
• 1 tbsp lemon juice
• 1 tsp apple cider vinegar
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt

Instructions:

1. Drain soaked cashews and add them to a blender with water, lemon juice, vinegar, garlic, olive oil, and salt.
2. Blend until completely smooth. If needed, add a little more water to reach the desired consistency.
3. Store in an airtight container in the fridge for up to 5 days.

Why You’ll Love It:

• Rich and creamy with a slightly nutty flavor
• Whole-food ingredients for a healthy alternative
• Perfect for meal prep and stays fresh longer

3. Nut-Free Silken Tofu Aioli

If you need a nut-free, low-fat, and protein-packed version, silken tofu is your best friend. It creates a creamy texture without added oil.

Ingredients:

• 1/2 block silken tofu
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 clove garlic, minced
• 1 tbsp olive oil
• 1/2 tsp salt

Instructions:

1. Blend all ingredients together until smooth and creamy.
2. Store in the fridge for up to 5 days.

Why You’ll Love It:

• Nut-free and allergy-friendly
• High in protein and low in fat
• Perfect for those who prefer a lighter aioli

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4 Ways to Use Vegan Aioli

Now that you’ve made your vegan aioli, here are some delicious ways to enjoy it:

• As a Dip: Pair with crispy fries, roasted veggies, or fresh crudités.
• On Sandwiches & Burgers: Spread it on a veggie burger or avocado toast.
• In Bowls & Salads: Drizzle over grain bowls or mix into salads for extra flavor.
• As a Pasta Sauce: Thin it out and toss with pasta for a creamy garlic sauce.

Pro Tip: Want a flavor twist? Try adding smoked paprika, sriracha, or fresh herbs!

FAQs

1. Can I make vegan aioli without oil?

Yes! The silken tofu version is naturally oil-free, and you can also reduce the oil in the cashew version by using more water.

2. How long does vegan aioli last?

Stored in an airtight container in the fridge, it lasts about 5–7 days.

3. Can I freeze vegan aioli?

The aquafaba and tofu versions don’t freeze well, but the cashew-based aioli can be frozen for up to 1 month.

4. Is vegan aioli healthy?

Yes! Unlike traditional aioli, these versions are free from cholesterol and can be made with whole-food ingredients.

5. What’s the best oil for vegan aioli?

A neutral oil like sunflower, avocado, or grapeseed oil works best.

Final Thoughts

Vegan aioli is a simple yet versatile condiment that you’ll want to keep in your fridge at all times! Whether you prefer the aquafaba, cashew, or silken tofu version, you now have three easy ways to make it at home.

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