Vegan Classic Aioli Sauce
Elevate your plant-based cooking with this creamy, indulgent Vegan Classic Aioli Sauce—a dairy-free twist on the traditional classic! Made with aquafaba (the liquid from a can of chickpeas) as the perfect egg-free emulsifier, this zesty garlic-infused dip is rich, thick, and incredibly versatile. Freshly minced garlic, Dijon mustard, tangy lemon juice, and a hint of apple cider vinegar create a bold, vibrant flavor profile, while canola or sunflower oil brings the silky-smooth texture to life. Perfect as a dip for veggies, a spread on sandwiches, or a drizzle over salads, this quick 15-minute recipe will become your go-to vegan condiment. Its short prep time, simple ingredients, and no-cook technique make it a breeze to whip up, and its bold, garlicky flavor will enrich any meal. Whether you're new to vegan aioli or a seasoned pro, this recipe will delight your taste buds and impress even non-vegan eaters!
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Recipe Information
Ingredients
- 3 tablespoons Aquafaba (liquid from a can of chickpeas)
- 3 teaspoons Garlic cloves, minced
- 1 teaspoon Dijon mustard
- 2 tablespoons Lemon juice, freshly squeezed
- 1 teaspoon Apple cider vinegar
- 0.5 teaspoon Salt
- 1 cup Canola oil or sunflower oil
- 1 pinch Ground black pepper
Instructions
In a medium-sized mixing bowl, combine aquafaba, minced garlic, Dijon mustard, lemon juice, apple cider vinegar, and salt.
Using an immersion blender, blend the mixture on medium speed until it is frothy and pale, which will take about 1 to 2 minutes.
With the blender still running, slowly drizzle the canola or sunflower oil into the mixture in a very thin, steady stream. This should take a few minutes and will help to emulsify the aioli.
Continue to blend until the mixture becomes thick and creamy, resembling the texture of traditional mayonnaise.
Once the desired consistency is reached, taste the aioli and add a pinch of ground black pepper, adjusting the seasoning with more salt or lemon juice as preferred.
Transfer the vegan aioli to a jar or an airtight container and refrigerate for at least one hour before serving to enhance the flavors.
Serve the aioli chilled as a dip for vegetables, a spread for sandwiches, or a dressing for salads.
Nutrition Facts
Calories |
2132 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.8 g | 305% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1357 mg | 59% | |
| Total Carbohydrate | 5.9 g | 2% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.8 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 20 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 84 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
