Vegan Aioli – Simple Vegan Blog

This vegan aioli is made in less than 5 minutes with 5 ingredients. Perfect as a dip for stir-fries or vegetables, but also as a dressing or spread.

Aioli is probably my favorite sauce of all time. I could eat it with almost anything delicious. I grew up eating this Mediterranean sauce, and this vegan aioli is my new obsession!

While the classic recipe is vegan, made with extra virgin olive oil and garlic, the most popular version is not, as it is made with eggs. However, you only have to replace the egg with unsweetened soy milk and that’s all.

I did the same with my vegan mayo, which is one of the most popular recipes on the blog. Aioli is basically mayonnaise with garlic, at least the version made with eggs or in this case soy milk.

My favorite way to eat aioli is with potatoes, especially french fries. It’s a great sauce to enjoy with your rice dishes, as we do in Spanish cuisine, and let me tell you, it’s out of this world.

Homemade sauces are much healthier and tastier than store-bought, and they don’t require as much work. One thing I love about this special sauce is that it is made in less than 5 minutes with just 5 simple ingredients!

Components and Substitutions

• the oil: Classic aioli is made with extra virgin olive oil, but it has a really strong flavor, so it’s usually made with a neutral oil like sunflower or canola oil.
• Unsweetened soy milk: Soy milk is the best choice for this recipe and must be unsweetened or your aioli will taste sweet. I also used almond milk and it worked, but it wasn’t as thick. Some people have successfully made this recipe using other types of plant milk, but others have not. Soy milk always works though.
• Apple cider vinegar: You can use lemon juice or another type of vinegar like white vinegar.
• salt: I used ionized salt, but any salt will do.
• garlic: You add more or less garlic cloves depending on how strong your sauce is. I’ll add one first, then try adding another if needed.

instructions

1. Combine all ingredients in a large cup, place the immersion blender so that it sits firmly in the bottom of the cup, and pulse until the mayo emulsifies.
2. Once most of the vegan aioli has emulsified, you can move the blender up and down to incorporate any oil sitting on top.
3. Taste the sauce and add more salt if needed. If it is too thick, add more milk and if it is too watery, add more oil. Pulse again until the aioli is a perfect consistency.
4. Use it immediately or store it in the fridge for a few hours until it cools down.

You’ll find the complete recipe with measurements on the recipe card below.

Pro tips

• Although you can use a high-speed blender, Use an immersion blender If you have one. It always works and is much easier to get the perfect consistency.
• Make sure the oil is at the same temperature as the milk. You can use cold oil and cold milk, but I found it easiest to work with room-temperature milk and oil. This is extremely important. I’ve made this sauce with room-temperature oil and refrigerated milk and sometimes it works, but sometimes it doesn’t.
• Use soy milk For best results. Other types of milk may or may not work, but soy milk always works and you’ll get the creamiest aioli.
• Always use unsweetened dairy milk Or else you get sweet aioli.
• First add a clove of garlicTaste the sauce and add more if needed or you could end up with a very strong aioli.

Related Recipes

Are you looking for more vegan sauce recipes?

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