Aioli was my favorite sauce when I wasn’t vegan and also after I went vegan because I learnt how to make an egg-free version using soy milk instead, but as it’s so high in fat, I didn’t make it very often until I discovered this wonderful vegan aioli recipe. I can’t believe it’s oil-free, made with natural ingredients and tastes SO GOOD.
I’ve always used unsalted raw cashews to make this recipe, but if you can’t find them, you could try to use roasted or salted cashews instead. Please don’t use fried cashews, they’re not healthy at all and are usually made with refined oils. If you can’t find any type of cashews, try our vegan green aioli (omit the spinach if you want).
OUR LATEST VIDEOSDid you like this oil-free vegan aioli? Then check out these sauce recipes: vegan mayo, 2-minute healthy ketchup, homemade enchilada sauce, vegan Caesar salad dressing and oil-free vegan yogurt sauce.
If you make this recipe, please leave a comment below, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Vegan Aioli (Oil-free)
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 1 cup (200 g)
You only need 5 ingredients to make this vegan aioli. It’s delicious, creamy, oil-free and ready in less than 5 minutes.
Ingredients
- 1 clove of garlic
- 1/2 tsp salt
- 1/4 cup + 2 tbsp water (95 ml)
- 1 tbsp lemon juice
- 2/3 cup unsalted raw cashews (100 g)
Instructions
- Soak the cashews overnight.
- Drain and rinse them, then blend them with the rest of the ingredients in a regular blender until smooth.
- Store in a sealed container in the fridge for up to 4 days.
Notes
- Remove germ from garlic or use garlic powder to make the aioli easier to digest.
- Apple cider vinegar can be used instead of the lemon juice.
- Add more or less water depending on how thick you like your aioli.
- Try the aioli and add more salt or garlic if needed and blend again.
- Omit the garlic clove to make a delicious oil-free mayo.
Nutrition
- Serving Size: 1 tbsp aioli
- Calories: 35
- Sugar: 0.4 g
- Sodium: 29.9 mg
- Fat: 2.7 g
- Saturated Fat: 0.5 g
- Carbohydrates: 2 g
- Fiber: 0.2 g
- Protein: 1.1 g
This looks so delicious – I have never used aioli before!
Izzy | Pinch of delight
Hi Izzy! Thanks a lot 😀 Aioli is sooo delicious!
Hi! Thank you for this wonderful recipe. Do you think almonds would work instead of cashews? I have a family member who is allergic to cashews. Thanks in advance!
Hi Arcelia! You’re so welcome 😀 You could try, but I’m sure it’s going to work… We also have this recipe: http://simpleveganblog.com/vegan-mayonnaise/, but it’s not oil-free. Have a nice day!
Ummm… True there may be no oil in this recipe, but 100g of cashews adds as much fat as three tablespoons of oil.
Hi Daniel! Oil is not a whole fat and has even more fat and calories 🙂
Wow, this is incredible! Always loved aioli! Thank you for sharing this amazing recipe!
★★★★★
Hi Szasza! Thanks a lot 🙂 Hope you try it!
Hi, was wondering if cashew butter could used in place of the cashews? I have a whole tub at home and it would be a great way to use it up as I love mayonnaise. Thank you
★★★★★
Hi Maya! I’ve never tried to make this recipe using cashew butter, but I think it’s not going to work. You can try it anyways if you want and if it works, please leave a comment 🙂 Have a nice day!
Hi, I love tgis recipe! But will it change the recipe if I replace cashews with peanuts?
★★★★★
Hi Shakti! I don’t think it’s going to taste like mayo if you use peanuts. Have a nice day!
Can I freeze this if I want to make a larger batch?
Hi Carrie! I don’t think it’s going to work, sorry!
Found this recipe yesterday, soaked the cashews overnight, and made this today to eat with some roasted veggies! I’m addicted to garlic so I added a bit more garlic and used a mix of lemon and apple cider vinegar. So delicious! I made it a double recipe and so glad I did so I can try it with more things, possibly kale/sweet potato pancakes! Thanks for sharing!
Hi Isabel! You’re so welcome 🙂 So glad you enjoyed it!
Hi Iosune,
I follow the FOK whole Food, Plant Based way of eating and was looking for an oil free plant based mayo.
Today I made this recipe. I put less salt in it and a little more citrus juice and I really liked it a lot. Actually it was ‘licking my spoon’ good. I put it on whole wheat toasted bread with lettuce and it was yummy. I put a little bit in the freezer to see if that works.
This one will go into my recipe binder. Thank you.
Hi Winny! You’re so welcome 🙂 So glad you liked it so much!