Creamy and flavorful dipping sauces are a great complement to appetizers, side dishes and even entrees. One of my favorite dipping sauces is garlic aioli. I love dipping French fries, tater tots, yuca fries and any other finger food I am eating in aioli.
Typically, aioli is made with egg yolks making it a vegetarian dip but I wanted to try veganizing it. This vegan garlic aioli recipe is perfect for the person who is on the go and doesn’t have much time to make vegan mayonnaise from scratch. I used plain vegan mayonnaise for this recipe which is made from canola oil instead of egg yolks. I enjoy garlic in my food so I made sure I put more of it in this aioli so it has a nice garlicky taste. If you do not like a lot of garlic, then just put enough so that it has a subtle taste of the garlic and doesn’t taste just like mayonnaise. Make sure to taste aioli after you mix all of the ingredients together to see if you need to add more garlic or mayonnaise to have a balanced flavor.
Store the aioli in an air tight container in the refrigerator until you are ready to use it. It will last up to one week in the refrigerator. I know I am going to be using this aioli in a bunch of my favorite dishes. How will you use this aioli?
Vegan Garlic Aioli
Get the printable recipe here.
Yield: ½ cup
½ cup vegan mayonnaise
3 garlic cloves minced
½ lemon juiced
½ teaspoon Dijon mustard
1. Add all of the ingredients in a bowl and stir until evenly mixed.
2. Taste the aioli to see if the mixture needs more garlic or mayonnaise added to it based on your taste preferences.
3. Cover the bowl with plastic and keep refrigerated until ready to use.