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Square photo of a dish with French fries and a small bowl with vegan aioli.
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5 from 6 votes

Vegan Aioli

This vegan aioli is made with 5 ingredients in less than 5 minutes. Perfect as a dip for fries or veggies, but also as a dressing or spread.
Prep Time5 minutes
Total Time5 minutes
Course: How to
Cuisine: Mediterranean
Diet: Vegan
Servings: 1.5 cups (375 ml)
Calories: 83kcal
Author: Iosune

Ingredients

  • 1 cup oil I used sunflower oil
  • ½ cup unsweetened soy milk
  • 2 teaspoon apple cider vinegar
  • ½ teaspoon salt
  • 1-2 cloves of garlic

Instructions

  • Make sure the oil is at the same temperature as the milk. You can use cold oil and cold milk, but I found room-temperature milk and oil to be the easiest to work with.
  • If you're using an immersion blender, combine all the ingredients in the blender cup or a big measuring cup, place the immersion blender in, so that way it sits firmly on the bottom of the cup, and pulse until the mayo emulsifies. Once most of the vegan aioli has been emulsified, you can move the blender up and down to incorporate any oil that is sitting on the top.
  • I usually use an immersion blender, but I've also tried to make this recipe using a regular blender and it works as well, although I think an immersion blender is the best choice.
  • If you're using a regular blender, place all the ingredients into the blender, except the oil, and blend for about 5 seconds. Then add the oil gradually while the blender is going at a slow speed until it thickens, then you can turn it gradually from low to high and let it go until well mixed.
  • Try the sauce and add more salt if needed. If it's too thick, add more milk and if it's too watery, add more oil. Pulse again until the aioli has a perfect consistency.
  • Use it immediately or store it in the refrigerator for a few hours until it's cold. Store the leftovers in an airtight container or a jar in the fridge for about 4-7 days.

Notes

  • Classic aioli is made with extra virgin olive oil, but it has a really strong flavor, that's why it's usually made with neutral oils like sunflower or canola oil.
  • Soy milk is the best choice for this recipe and it has to be unsweetened or your aioli will taste sweet otherwise. Some people have made this recipe using other types of plant milk successfully, but others haven’t succeeded. Soy milk always works, though.
  • You can use lemon juice or another type of vinegar like white vinegar instead of apple cider vinegar.
  • Add more or fewer cloves of garlic depending on how strong you like your sauce. I would add one first, then try and add one more if needed.

Nutrition

Serving: 1tablespoon | Calories: 83kcal | Carbohydrates: 0.4g | Protein: 0.2g | Fat: 9.2g | Saturated Fat: 0.9g | Sodium: 53mg | Sugar: 0.2g