Go Back

Authentic Aioli recipe without eggs (vegan)

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. 
The best smooth, drizzle-able, garlicky vegan aioli recipe. A creamy, garlicky aioli made the traditional Mallorca way (no eggs) plus a fail-proof vegan version that works every time.
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. 
Simone - Munchyesta.com
Prep Time 15 minutes
Serving Size 6 people (1 cup)

Equipment

  • Mortar & pestle (best control) use a mortar and pestle with a rougher stone structure
  • Immersion blender / small blender

Ingredients

Traditional Aioli (No Eggs)

  • 4 large cloves Garlic peeled
  • ½ tsp Sea salt or Kosher Salt or another course-grain salt
  • 1 tsp Lemon Juice
  • ½ cup Good quality neutral vegetable oil Canola, Sunflower or Extra Virgin Olive Oil

Extra ingredients to make it Fail-Proof Vegan Aioli (Recommended)

  • 1 tsp water to adjust texture, add more as needed
  • 5 tbsp Unsweetened Soy Milk room temperature

Instructions

How to make homemade eggless aioli with pestle and mortar - Traditional Method (Advanced)

  • Make garlic paste: Crush garlic with a pinch of salt until completely smooth (no chunks).
    Start very slowly: Add oil drop-by-drop, stirring constantly.👉 First 1–2 tbsp must be extremely slow.
    Build emulsion: Once thickening: add oil in a thin stream, keep stirring
  • Pour in the olive oil teaspoon by teaspoon while continuing to grind with the pestle.
    Continue to grind with the pestle until the aioli is thick and creamy. 
  • Whilst grinding: pour in a teaspoon of lemon juice and the soy milk.

Fail-Proof Vegan Method in blender

  • Blend base: Blend garlic, soy milk, salt, and lemon juice until smooth. Note: the garlic should be completely smooth with no chunks
  • Add oil slowly
    With blender running, pour oil in a thin stream.👉 It will thicken quickly.
  • Adjust textureToo thick → add a few drops waterToo thin → blend in more oil

Notes

Success Tips (Read This!)
  • Garlic must be a smooth paste
  • Add oil drop-by-drop at the start
  • Use room temperature ingredients
  • Don’t rush — slow = creamy
How to Fix Broken Aioli
  1. Add 1 tsp soy milk (or water) to a clean bowl
  2. Slowly whisk in the broken aioli
👉 Usually fixes it instantly
Oil Tips
  • Best: neutral oil (sunflower/canola)
  • Olive oil can be bitter + less stable
    👉 Add olive oil at the end for flavor if desired
Method Notes
  • Mortar & pestle: more forgiving, traditional
  • Blender: faster, but easier to break if oil is added too fast
Extra Tips
  • If it looks oily → stop adding oil, keep mixing
  • Let it rest → thickens slightly
  • Avoid very small batches
  • Add a few drops water if too thick
Storage
  • Store in airtight container in fridge
  • Best within 3–5 days
Vegan Aioli Thickening Options (No Soy Milk)
Some people struggle to get the right consistency in this aioli. If you are one of them, simply use a thickening agent like soy milk, or one of the alternatives below. If you want to make vegan aioli without soy milk, here are some easy alternatives that help create a creamy, stable texture:
  • Aquafaba (chickpea liquid)
    The closest substitute to a classic mayo-style aioli. Creates a light, airy, and very stable emulsion.
    👉 Use: 2–3 tablespoons
  • Cashews (soaked)
    Blended cashews make a thick, rich, and ultra creamy vegan aioli with a mild flavor.
    👉 Use: ¼ cup soaked cashews
  • Silken tofu
    A smooth, neutral option that creates a lighter, protein-rich aioli.
    👉 Use: 2–4 tablespoons
  • Mustard
    Not a full thickener on its own, but helps stabilize the emulsion and prevent splitting. Adds a slight tang.
    👉 Use: ½–1 teaspoon
  • Cooked potato (small amount)
    A more traditional trick that helps bind the aioli and create a thicker texture without affecting flavor much.
    👉 Use: 1–2 tablespoons mashed potato
  • Sunflower seeds (soaked)
    A great nut-free alternative to cashews that still gives a creamy texture.
    👉 Use: ¼ cup soaked seeds
💡 Tip: For the most reliable results, aquafaba or soy milk will give you the easiest, most stable vegan aioli.