Authentic Aioli recipe without eggs (vegan garlic)

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The best smooth, drizzle-able, garlicky vegan aioli recipe. This easy creamy authentic homemade Aioli is made without eggs…it’s a vegan dairy-free restaurant-style garlic sauce that’s a hit at parties. Aioli is the best creamy garlic dipping sauce for any occasion. Try this creamy Aioli as a dipping sauce with fries or use it as a sandwich topping or a sauce for dinner.

In this easy authentic Catalan Aioli recipe I will walk you through the steps to make homemade aioli traditionally with a mortar and pestle as well as the easy way to make Aioli in a blender. It’s a perfect dipping garlic sauce and it’s surprisingly easy to make.

Creamy, cool, and garlicky sauce. Is there anything better? Not if you’re a sauce lover like me. Just imagine dipping crispy golden nuggets into creamy garlic sauce. Not to mention dunking golden fries into this velvety vegan aioli and scooping up all that creamy goodness. Yum.

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In this accidentally vegan aioli recipe we’re covering

What is garlic aioli?

Aioli is a creamy garlic sauce made with simple ingredients like garlic, olive oil, salt, and lemon juice. It’s similar to garlic mayonnaise but this aioli recipe is completely vegan and dairy free.

Aioli is a traditional Catalonian emulsion sauce. It originated from Catalan in Spain and its delicious garlic creaminess means it’s spread throughout France and Europe where it’s a very popular day.

Although some aioli recipes use eggs the authentic Catalan way to make aioli is without eggs (although this is a topic of hot debate as everyone seems to have their own opinion)

In this post

Tips to make the Best Creamy Aioli Every Time

Ingredients to make Aioli without eggs

How to make Aioli with a pestle and mortar

How to make Aioli with a blender

What to serve with garlic dip

FAQ – aioli and garlic dip

Tips to make the best creamy Aioli every time

Mince the garlic – to make the best creamy Aioli you want your garlic to be as finely chopped as possible. To get the garlic as fine a consistency as possible you can grate it, mince it, use a garlic press, or even substitute the fresh garlic with garlic powder. Fine garlic is one of the secrets to a really good creamy aioli.

Use a granite mortar and pestle – making Aioli in a mortar is most effectively done by using a granite or marble mortar and pestle. The rougher surface of the material will make the Aioli come together more quickly.

Note: you can use a wooden mortar and pestle but it will take nearly twice as long to make the aioli.

Add the olive oil a little at a time – getting the right consistency to your aioli is much easier if you only add 1/2 a teaspoon of olive oil at a time. Adding too much oil at a time will ruin the aioli.

Lemon juice – Be careful with the lemon juice and don’t feel tempted to add extra. The balance between the acid in the lemon juice and the olive oil needs to be just right to make the best creamy Aioli.

Extra creamy tip – if you want an extra creamy Aioli you can add 1/2 cup unsweetened soy milk to the sauce. There are natural emulsifiers in soy milk that makes it easy to get the right creamy Aioli texture. Just make sure you’re using natural unsweetened soy milk.

Ingredients tip – Because this is so simple, use the best quality ingredients you can.

Ingredients to make easy vegan creamy aioli without eggs

Garlic – aioli is all about the garlic. Grate it, mince it, or crush it as finely as possible to get the best creamy Aioli texture and to release all the wonderful garlic flavors in the sauce. If you don’t have fresh garlic you can substitute it with garlic powder. It won’t be quite as good as using fresh garlic but it will still make a delicious garlicky Aioli sauce.

Olive oil – I recommend using a good extra virgin olive oil or other good quality neutral flavored oil. Because aioli is a simple ingredients sauce you need great flavors. Olive oil is slightly bitter and makes the aioli taste fresher. You can also use any other good quality neutral-flavored vegetable oil that you prefer.

Salt – coarse salts like sea salt or kosher salt help emulsify the sauce and bring it all together.

Lemon juice – a little lemon juice brings freshness to the sauce and also helps emulsify the oil and make it extra creamy.

Water – only add a little water if your aioli is too thick and needs a little more creamy lightness.

Soy milk (optional for texture)- adding soy milk to your aioli is optional but it will give you an extra creamy garlic sauce that also keeps for longer. You can easily omit soy milk in the aioli if you prefer.

How to make homemade eggless aioli with mortar and pestle

Step 1:

Use a garlic press to crush the garlic or grate it very finely.
Put the finely crushed garlic in the pestle and mortar and start grinding.
Add the course salt and continue to grind with the pestle.

Step 2:

Whilst grinding: pour in a teaspoon of lemon juice.

Step 3:

Pour in the olive oil teaspoon by teaspoon while continuing to grind with the pestle. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until the aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.
After about 5 or 6 teaspoons you can gradually add the olive oil a bit quicker.
Continue to grind with the pestle until the aioli is thick and creamy.

Easy way to make homemade aioli in a blender (no eggs)

Use a garlic press to crush the garlic or grate it very finely.
Put the finely crushed garlic along with all the other ingredients in a large jug and blend with an immersion blender until thick and smooth.

What to serve with aioli

Aioli is great with everything. Use it as a dip with French fries or fresh vegetables, serve it as a sauce with roasted veggies or use it as a delicious sandwich spread. Here are some of my favorite dishes to serve with aioli on the side:

Vegan nuggets – the creamy garlicky sauce was made for dipping my crispy vegan nuggets into.
Sesame roasted potatoes – these sesame roasted potatoes are AMAZING with a side of garlicky aioli. Yum!
Portobello mushroom steaks – portobello mushrooms and garlic sauce is a match made in heaven.
Couscous salad with roasted carrots and Dukkah – serve this tasty couscous with a dollop of aioli. It’s a flavor match made for each other.
Meatless meatballs – my delicious meatless meatballs are perfect for dipping into aioli.

How to Store Creamy Vegan Aioli

To keep your vegan garlic aioli fresh, transfer it to an airtight container and store it in the refrigerator. This delicious condiment will stay good for up to 5 days, making it a convenient option for meal prep. Use a clean measuring cup or spoon when scooping out portions to preserve its freshness. This vegan aioli sauce also doubles as a fantastic salad dressing or spread for vegan steaks and air-fryer dishes.

Vegan Garlic Aioli Recipe texture Tips

Achieving the perfect creamy consistency is all about patience. When making aioli with a pestle and mortar, take your time adding the olive oil to allow the emulsion of oil to develop naturally. For extra depth of flavor, try adding a pinch of kala namak or a splash of chickpea water to mimic the tang of regular mayo. Fresh lemon zest and finely minced garlic can also elevate the flavors. If you prefer a thinner consistency for drizzling, simply adjust with a little water or plant-based milk.

Vegan garlic aioli recipe extra tips and tricks

How to Make Homemade Egg-Free Aioli with a Pestle and Mortar

Creating your own creamy vegan garlic aioli from scratch is easier than it seems, and it’s a fantastic alternative to traditional mayonnaise. Start by crushing four large cloves of fresh garlic using a garlic press or grater. This raw garlic is the magic ingredient that delivers bold, authentic flavors. Transfer the garlic to a pestle and mortar, and add ½ teaspoon of coarse sea salt to help break it down further.

As you grind, drizzle in a teaspoon of fresh lemon juice and five tablespoons of room-temperature plant-based milk, such as soy milk, for a vegan version of this classic creamy sauce. Gradually incorporate ½ cup of light, extra-virgin olive oil one teaspoon at a time, ensuring the mixture forms a smooth emulsion of oil.

If the aioli becomes too thick, adjust the texture with a teaspoon of water until you achieve the perfect consistency. This egg-free aioli recipe is a versatile condiment that pairs beautifully with sweet potato fries or as a creamy dip for black bean burgers.

How to Make Easy Vegan Garlic Aioli in a Blender

If you prefer a quicker method, making easy vegan garlic aioli in a blender is a breeze. Use a garlic press to crush the garlic, then combine it with all the other ingredients, including olive oil, lemon juice, soy milk, and a pinch of salt, in a large jug.

Blend the mixture with a high-speed immersion blender until it reaches a smooth, creamy consistency. This version is ideal for garlic lovers who want their aioli done in minutes without sacrificing amazing flavors. Whether paired with veggie burgers or drizzled over vegan chicken sandwiches, this creamy vegan garlic aioli will quickly become a favorite.

Delicious homemade vegan aioli recipe variations

This delicious vegan aioli recipe for creamy vegan garlic aioli is highly versatile. Add fresh herbs like parsley or dill for a vibrant twist, or mix in smoky chipotle for an easy vegan chipotle mayo that’s perfect for dipping sweet potato fries. For a richer flavor, swap some soy milk with vegan sour cream or experiment with nutritional yeast for a cheesy undertone that makes this great dip a perfect spread. Whether served alongside black bean burgers or used as a creamy dip for veggies, the possibilities are endless with your own vegan aioli creations.

Vegan aioli Frequently asked questions

How many calories are in aioli?

There are just around 175 calories per serving in aioli

What oils can I use to make aioli?

Any neutral-flavored vegetable oil will work. I prefer using extra virgin olive oil, but canola oil and even sunflower oil are also great.

How to store aioli?

Aioli is best when eaten freshly made, but you can store it in a clean sealed container in the refrigerator for 1-2 days. Just stir the aioli before serving.

Can aioli be frozen?

No. The oil in the aioli will split and the sauce will break apart when frozen and defrosted.

I don’t have lemon juice. Can I substitute it with something else?

Yes. You can use vinegar such as white wine vinegar or apple cider vinegar instead of lemon juice.