Vegan Garlic Mayo Sauce
Creamy, tangy, and bursting with bold garlic flavor, this Vegan Garlic Mayo Sauce is the perfect plant-based alternative to traditional mayonnaise. Crafted with aquafaba, the magic liquid from canned chickpeas, this recipe achieves an irresistibly smooth and rich texture without the use of eggs. Freshly minced garlic pairs with garlic powder for a double layer of garlicky goodness, while a hint of Dijon mustard, zesty lemon juice, and apple cider vinegar add depth and balance. With just 10 minutes of prep time and a handful of pantry staples, this recipe is as simple as it is delicious. Drizzle it over veggie-packed sandwiches, use it as a creamy salad dressing, or serve it as a flavorful dip with fries or roasted vegetables. It’s a versatile, dairy-free condiment you’ll always want to have on hand!
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Recipe Information
Ingredients
- 3 tablespoons Aquafaba (liquid from canned chickpeas)
- 2 tablespoons Lemon juice
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 1 teaspoon Garlic powder
- 1 clove Minced fresh garlic
- 1 cup Sunflower oil
Instructions
Place the aquafaba, lemon juice, apple cider vinegar, Dijon mustard, salt, garlic powder, and minced fresh garlic into a tall jar or cup suitable for an immersion blender.
Blend the ingredients on a low setting just to combine and form the base of the garlic mayo sauce.
While the blender is still running, slowly drizzle the sunflower oil into the jar. Start with a thin stream to allow the mixture to emulsify properly.
As you continue to blend and add the oil, the sauce will thicken to a creamy consistency similar to that of traditional mayonnaise.
Once all the oil is incorporated and the sauce is thick and smooth, taste and adjust the seasoning if necessary. You can add more salt or lemon juice to suit your preference.
Transfer the garlic mayo sauce to a sealable container and refrigerate. The sauce will continue to thicken slightly in the fridge.
Serve your vegan garlic mayo sauce with sandwiches, salads, or as a dip with your favorite veggies or fries. The sauce can be stored in the refrigerator for up to one week.
Nutrition Facts
Calories |
2016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 225.1 g | 289% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 147.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1299 mg | 56% | |
| Total Carbohydrate | 5.5 g | 2% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 0.9 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.2 mg | 1% | |
| Potassium | 74 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.
