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Creamy Vegan Aioli | Sustainable Cooks


This creamy Vegan Aioli recipe is an egg-free garlic miracle! It’s a deliciously simple wholesome sauce that goes with all the pieces.

a grey bowl with vegan aioli topped with sliced green onions with a plate of vegetables.

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In search of an egg-free mayonnaise that’s excellent as a dip, unfold, or sauce? Look no additional than this unimaginable vegan aioli recipe!

With only a few components, your sandwiches, salads, and dippable snacks are about to be taken to the following degree.

The right way to Use Vegan Mayonnaise

This dip is nice with Fried Artichoke Hearts, Frozen Candy Potato Fries within the Air Fryer, Crispy Turnip Fries, or Blistered Shishito Peppers.

To make use of it as a sauce, drizzle it over Tempura Cauliflower, Air Fryer Tofu, Crispy Butternut Squash, or Air Fryer Cauliflower.

You need to use it rather than Greek yogurt on this Inexperienced Pea Salad, Instantaneous Pot Potato Salad, or Wholesome Coleslaw recipe, or as a substitute of bitter cream in our Chipotle Sauce.

And, in fact, you should use it “OG” model on a sandwich like this Tempeh BLT Sandwich.

cashews, white wine, lemon, and other ingredients on a white board

In case you’ve by no means soaked and blended cashews earlier than, you’re in for an actual deal with! They create the creamiest base for this vegan mayonnaise. They’re additionally the bottom of this dreamy Chocolate Vegan Ice Cream.

You’ll want a meals processor or a blender. Not all blenders are created equally, so for those who don’t personal a high-powered blender, it’s okay, I’ve acquired your again.

As a substitute of doing a fast 1-2 hour soak of the cashews, you’re going to soak yours for 5-12 hours and begin with sizzling water. It’s nonetheless going to be scrumptious and creamy; swearsies.


  • To take this recipe to the following degree, use black salt to present this aioli an “eggy” taste. Himalayan black salt (like this model) boosts the flavour of many home made vegan meals.
  • A earlier model of this recipe included 1-3 tsp of sriracha for a spicy flavored vegan mayonnaise. I extremely suggest it, however go away it out for those who’re searching for a base mayo recipe.
  • If the flavour of uncooked garlic is a bit a lot for you, strive utilizing roasted garlic for a extra mellow taste. Take a look at our Roasted Garlic within the Air Fryer and Instantaneous Pot Roasted Garlic recipes for extra particulars.
  • Add in 1 tsp of Dijon mustard.
  • Use apple cider vinegar or white wine vinegar rather than the cooking wine.
2 photos showing how to make vegan mayonnaise in a blender.

Professional Suggestions/Recipe Notes

  • In case you can’t eat cashews, sub in 1/3 cup of aquafaba (the liquid from a can of chickpeas).
  • Your home made egg-free mayo will final for as much as per week within the fridge. Hold it in an air-tight container like a mason jar with a lid.
  • No minced garlic? Be at liberty to sub in garlic powder. Begin with 1/2 tsp after which regulate to style.
vegan mayonnaise dip in a bowl with a plate of french fries

Vegan Garlic Mayonnaise WEIGHT WATCHERS POINTS

One serving has 2 WW Freestyle SmartPoints.

Vegan Aioli

Prep Time10 minutes

Soaking time2 hrs

Whole Time2 hrs 10 minutes

This creamy vegan aioli recipe is an egg-free garlic miracle! It’s a deliciously simple wholesome sauce that goes with all the pieces.

  • In a deep vessel, cowl cashews with 4 cups of water. Let soak for 2-12 hours.

    1 cup unsalted cashews, 4 cups water

  • Drain the cashews, and place them in a meals processor or high-powered blender together with 1/2 cup of water. Tip: In case you are utilizing a meals processor, you will wish to be sure that the 1/2 cup of water is sizzling.

    1 cup unsalted cashews, 3 tsp lemon juice, 1 clove garlic, 1/2 tsp kosher salt, 1 tsp dried parsley, 1/2 cup water, 1 tsp dried chives, 1/2 tsp smoked paprika, 1 tsp white wine, pinch floor black pepper

  • Mix till all the pieces is included and silky clean.

  1. In case you use a meals processor or standard blender, soak the cashews for 12 hours. Begin the soaking course of with sizzling water.
  2. A meals processor will probably take about 5 minutes of mixing time and require plenty of pauses to scrape down the perimeters. A high-powered blender nonetheless wants nearly 2 minutes and scraping down the perimeters at the least as soon as.
  3. To take this recipe to the following degree, use Himilayan black salt to present this aioli an “eggy” taste.
  4. Optionally available: add in 1 tsp of Dijon mustard.
  5. Will hold within the fridge for as much as one week.


Diet Information

Vegan Aioli

Quantity Per Serving (1 tbsp)

Energy 40
Energy from Fats 18

% Day by day Worth*

Fats 2g3%

Saturated Fats 0g0%

Ldl cholesterol 0mg0%

Sodium 56mg2%

Potassium 54mg2%

Carbohydrates 2g1%

Fiber 0g0%

Sugar 0g0%

Protein 1g2%

Vitamin A 205IU4%

Vitamin C 2.6mg3%

Calcium 8mg1%

Iron 0.5mg3%

* P.c Day by day Values are primarily based on a 2000 calorie food plan.

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