I am acutely aware that it appears I only eat sweet potatoes and breakfast foods. Add guacamole (or avocado toast), popcorn, and ALL the vegan tacos, and you’ve got a pretty solid list of my go-to foods. And now I’ve got this delicious (and vegan!) garlic aioli to add to my list of foods I eat all the dang time.
Aioli is a sauce with origins in the Mediterranean and it’s typically made of garlic, oil, salt, and egg. It’s then emulsified and basically turns into a fancy, runnier mayonnaise. But it’s not just any mayo. Really—it’s rich and addictive and anytime we have an option to eat some at a restaurant, we go for it, because there are about a billion flavor profiles and all of them seem to be delicious.
One common misconception is that aioli (mayonnaise, too) has dairy in it. But PEOPLE! Just because something is creamy and delicious does not mean that it contains milk. Now those of you who are allergic or who avoid dairy: Go and live! Eat some garlic aioli! (BUT! Disclaimer: Just in case some restaurant goes and adds dairy to their aioli, make sure it’s safe before indulging.)
Now, I do eat eggs on occasion, and I always stick to organic, free range eggs. But when I found Just Mayo, a vegan mayo product made by Hampton Creek that was only $3.67 for a 30 oz. jar. So I bought it, doctored it up into this garlic aioli, and we’ve been eating it for dayyyssss. Literally. Every day. On whatever we can find.
You will not believe how simple it is to make this aioli. Purists may think this method is cheating, and normally I would agree, but when it’s this good I don’t mind.
It’s so easy that we have already developed THREE different flavor profiles. (Check out my honey-Sriracha aioli, too!) And we’ve been very happy and addicted to the all of the tasty results. Plus, it scales well so you can halve the recipe, or double it. Here’s my fave so far:
Garlic Aioli (Vegan)
- ½ c. Vegan mayonnaise (I used Just Mayo by Hampton Creek)
- Juice of 1 small lemon
- 1 garlic clove, minced
- Salt and pepper to taste
- Chives, minced (optional)
- Add ½ c. vegan mayo to a small bowl. Add lemon juice to mayo and stir until it comes together. Add 1 clove minced garlic and salt and pepper. Taste and adjust seasonings if necessary. If you have a larger lemon, you may need to add a little more mayo to get the consistency right. Garnish with chives, if desired.
Recently Eric had eaten all the aioli I made and I really wanted some for tacos, but we had run out of lemons. So, in a desperate move, I was still able to create a delicious garlic aioli with the mayo and some brine from a jar of banana peppers. Desperate times, I guess. But I didn’t regret it one bit! It added a tangy kick to the garlic aioli and it was just as perfect as this version.
Now go on and dip ALL the things in your garlic aioli. Here’s what we’ve slathered it on so far:
The obvious: Sweet potato fries! Chips! Pretzels! Vegetables!
The interesting: A tempeh sandwich with homemade sauerkraut! An english muffin topped with a runny egg!
The perfect combo: Polenta cakes! Vegan tacos!
Oh man, now I’m thinking of other things I can put this on: what about as a layer on avocado toast BEFORE the avocado. Drooooling.
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