Author: This garlic aioli is rich, creamy, and packed with bold garlic flavor. Made in minutes with simple vegan ingredients, it's perfect for fries, sandwiches, burgers, roasted vegetables, and dipping just about everything.
If you love a good dipping sauce, this vegan garlic aioli is about to become a staple in your fridge. It has that same thick, velvety texture as classic aioli, but it's completely egg-free using soy milk as the emulsifier. (I use it to make this vegan mayo too!) The result is a silky, garlicky sauce that comes together in minutes, perfect for drizzling, dipping, and slathering.
Why This Garlic Aioli Is So Craveable
- Ultra creamy texture: Blending soy milk with oil creates a thick, stable emulsion that mimics traditional aioli. It's like magic!
- Bold garlicky flavor: One clove gives a bold (but not overpowering) garlic punch, and you can easily adjust the intensity if you'd like.
- Quick to make: Once your ingredients are ready, the aioli blends together in just a few minutes. No store-bought needed.
- Use it for ALL the things: This sauce instantly upgrades fries, burgers, roasted veggies, and sandwiches. (Hello, vegan BLT!)
- Simple pantry ingredients: No hard-to-find ingredients or pricy vegan substitutes, just a handful of staples you likely have on hand.
Ingredients for Garlic Aioli
- Unsweetened soy milk: Soy milk contains natural proteins that help the oil and liquid bind together into a thick, stable sauce.
- Apple cider vinegar: Or white wine vinegar if you prefer.
- Lemon juice: Provides a fresh tang that balances the richness of the oil.
- Dijon mustard: Adds depth and also helps stabilize the emulsion.
- Maple syrup or agave: Just a small amount balances the acidity and rounds out the flavor.
- Garlic: If your cloves are very small, you can use 2. If you have a large clove, start with half and adjust to taste.
- Olive oil and light oil: For that rich, velvety texture.
How to Make Vegan Garlic Aioli
- Combine the Base Ingredients: Add the soy milk, vinegar, lemon juice, Dijon mustard, maple syrup, salt, and garlic to a tall jar if using an immersion blender, or to a regular blender. Blend until everything is combined.
- Emulsify the Sauce: With the blender running on low, slowly drizzle in the olive oil and light oil in a thin, steady stream. As the oil blends in, the mixture will thicken into a creamy aioli. Taste and adjust the seasoning if needed.
Tips for the Best Garlic Aioli
- Room temperature soy milk: For best results, the soy milk should be at room temperature. Cold soy milk can cause the emulsion to break. Let it sit on the counter for about 20 to 30 minutes before starting the recipe.
- Soy milk works best: Soy milk contains natural proteins and lecithin that act like the emulsifiers in egg yolks. Other plant milks often do not emulsify as reliably. If needed, pea milk or aquafaba can work in a pinch.
- Use a narrow jar: If using an immersion blender, a narrow jar helps the aioli emulsify quickly and evenly.
- Adjust garlic intensity: One clove gives a balanced garlic flavor. If you want a stronger garlic punch, add an extra half clove.
- Let the flavor mellow: Raw garlic is quite strong at first. Letting the aioli sit in the fridge for a bit allows the flavors to mellow and blend together.
Flavor Variations
- Roasted Garlic Aioli: Replace the raw garlic with 2 to 3 cloves of roasted garlic for a sweeter, milder flavor.
- Lemon Garlic Aioli: Add a little lemon zest for extra brightness.
- Spicy Aioli: Stir in a pinch of cayenne or a spoonful of chili crisp.
- Herby Aioli: Blend in fresh parsley or basil for a fresh green twist.
- Cheater Garlic Aioli: Add a clove of garlic and a teaspoon or two of lemon juice to a cup of vegan mayo and chill for 30 minutes.
How to Use Garlic Aioli
This sauce is amazing on:
- French fries or potato wedges
- Vegan burgers and sandwiches
- Roasted vegetables
- Wraps and grain bowls
- As a dip for raw veggies or crispy buffalo cauliflower
Storage
Store garlic aioli in an airtight container in the refrigerator for up to 1 week and stir before using. This sauce is not freezer-friendly, so plan on using it within the week timeframe.
More Dips, Sauces, and Spreads
If you try this garlic aioli recipe, let us know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Garlic Aioli (Creamy, Garlicky & Vegan)
This garlic aioli is rich, creamy, and packed with bold garlic flavor. Made in minutes with simple vegan ingredients, it's perfect for fries, sandwiches, burgers, roasted vegetables, and dipping just about everything.
Servings: tablespoons (makes about 1 ¾ cups)
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Ingredients
- ½ cup unsweetened soy milk, room temperature (68-75°F / 20-24°C)
- 1 tablespoon apple cider vinegar, (or white wine vinegar)
- 2 teaspoons lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup, (or agave)
- 1 teaspoon salt, (or to taste)
- 1 medium clove garlic, peeled
- ½ cup olive oil
- ½ cup light oil, (such as canola or vegetable)
Instructions
- Combine base ingredients: Add the soy milk, vinegar, lemon juice, Dijon, maple syrup, salt, and garlic to a tall jar (for an immersion blender) or directly to a standing blender. Blend for a few seconds to combine.
- Emulsify: With the blender running on low, very slowly drizzle in the oil in a thin, steady stream. The mayo will thicken and become creamy as you blend and slowly add the oil.
- Taste & adjust: Taste the aioli and adjust with more lemon juice, mustard, maple syrup, or salt as needed. Raw garlic is very pungent, so add more sparingly.
Notes
Storage: Store garlic aioli in an airtight container in the fridge for up to 1 week. Stir before using. Not freezer-friendly.
Why Soy Milk Works Best: Soy milk contains natural proteins and lecithin that act like the emulsifiers in egg yolks, helping oil and liquid bond into a thick, stable mayo. Other plant milks don’t contain enough protein and often separate. If you can’t use soy, pea milk or aquafaba can work in a pinch, but soy gives the most reliable result.
Room Temperature Soy Milk: For best results, the soy milk should be at room temperature. Cold soy milk can cause the mayonnaise to separate. Testing the milk with a thermometer (68–75°F / 20–24°C) gives you guaranteed results. To bring it to room temperature, let it sit covered on the counter for 20–30 minutes, or gently warm it in the microwave for 5–8 seconds, just until the chill is gone (don’t heat it).
Tips for Best Flavor:
- Garlic intensity: One clove gives balanced flavor. For stronger garlic, add an extra ½ clove.
- Too sharp at first? Let it rest, garlic mellows as it sits.
- Roasted Garlic Aioli: Use 2 - 3 cloves roasted garlic instead of raw
- Lemon Garlic Aioli: Add lemon zest for brightness
- Spicy Aioli: Add a pinch of cayenne or a spoon of chili crisp
- Herby Aioli: Blend in fresh parsley or basil
- 1 cup vegan mayonnaise
- 1 small garlic clove, finely grated or mashed
- 1-2 teaspoons lemon juice, to taste
Nutrition
Serving: 1 tablespoon | Calories: 71kcal | Carbohydrates: 0.3g | Protein: 0.1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Sodium: 89mg | Potassium: 8mg | Fiber: 0.04g | Sugar: 0.2g | Vitamin A: 9IU | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 0.1mg
Merrilee says
Not only did I use this on my burrito but took baked potatoe wedges, made a frittata, and use the aioli as a sauce on top. It reminded me of eggs Benedict - something I have sorely missed since becoming vegan. It tasted wonderful!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Merrilee! That sounds amazing! 😍 Thanks so much for sharing your delicious idea!
Merrilee says
The flavor is awesome! I used Aquafaba as I just cannot abide the taste or even the smell of soy milk. Mine is much thinner but the flavor more than makes up for it. I used it in burritos with pickled veggies, cilantro lime rice, and garlic hummus.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That sounds delicious, Merrilee! I love the burrito idea, and pickled veggies with cilantro lime rice sounds like such a tasty combo. Thanks for sharing your aquafaba variation!
Gladys says
If you like this recipe any one of you should make toum. It is a Lebanese garlic sauce that is out of this world and does not use dairy of any kind.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks, Gladys! 😊 Toum is delicious too! It's similar in that they're both creamy garlic sauces, but toum has a much stronger garlic flavor and a lighter, fluffier texture, while aioli is richer and creamier. Both are wonderful in their own way!
briahn says
So cool, and so good. I used it it veggies- yum. I added some seasonings to make it into a salad dressing- yum. There's just my wife and I, so next time I'll make a half recipe, since it only keeps a week in the fridge.
Sam Turnbull @ It Doesn't Taste Like Chicken says
I love all the ways you used it, briahn! 😊 Turning it into a salad dressing is such a great idea. Thanks so much for sharing!
Joyce Cardozo says
Enjoy your recipes! Thanks for all of them! Pls let me know if I can replace the soy milk with coconut milk/almond milk?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thanks Joyce! Soy milk contains natural proteins and lecithin that act like the emulsifiers in egg yolks, helping oil and liquid bond into a thick, stable mayo. Other plant milks don’t contain enough protein and often separate. If you can’t use soy, pea milk or aquafaba can work in a pinch, but soy gives the most reliable result.
Doug says
Hi Sam
I very much enjoy your emails!
The garlic aioli looks awesome but wondering if you have a substitute for mustard? Allergic reaction to mustard in the family.
Thanks.
Doug
Perth Western Australia
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Doug! Thanks so much! 😊 The mustard helps with both the flavor and the emulsification, but you can simply leave it out if needed. It'll still be delicious, just a little less tangy.
Doug says
Thanks Sam! will try it out!!
Doug
briahn says
I added more garlic and mustard and vinegar, plus some lemon powder. Yum!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yum! Those additions sound delicious, briahn. 😊 Thanks so much for sharing!
KA says
Oops. That should’ve said emulsification instead of a modification. SIRI auto corrected.🙄
KA says
This looks amazing. However, I am on a very low fat/no oil regimen for health reasons. Can anything be substituted for the oil that will approximate this recipe even though it will not provide a modification? Can soft TOFU or some type of white bean or a very small amount of some type of nut be substituted and, if so, how much?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi KA! You could definitely blend the same flavorings into silken tofu or plain unsweetened plant-based yogurt for an oil-free version. I haven't tested it, so I can't give exact amounts, but it will be lighter and less rich than traditional aioli.