Vegan Aioli

This vegan aioli, a savory dip and condiment, is infused with garlic flavor. It’s perfect for serving with Air Fryer French Fries, as a condiment for black bean burgers, or even drizzled on salads and other snacks.

A hand holds a French fry, recently dipped in vegan aioli, hovering over a bowl of it. There are more fries in the background.

Transform a ho-hum Tuesday night dinner into something special with the right sauces and side dishes. That’s where this vegan aioli comes in. I like to drizzle it over veggie burgers or potato wedges. It infuses any dish with just the right amount of creamy garlic flavor!

How to Make Vegan Aioli

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

  1. Peel garlic and mince it.
    A chef's knife is on a cutting board with minced garlic. There is a bowl of lemon juice next to it.
  2. Stir minced garlic and lemon juice together and let it sit for 10 to 15 minutes. 
    Chopped garlic sits in lemon juice in a bowl on a cutting board. There is chopped garlic beside it.
  3. Press this through a fine mesh strainer.
    Garlic is being pressed with a spatula into a fine mesh strainer positioned over a glass bowl.
  4. Add vegan mayo to a bowl. Stir in the lemon juice until combined.
    Lemon juice is being poured into a bowl with vegan mayo.
  5. Stir to combine.
    A hand holds a spatula, stirring vegan aioli in a bowl. There is a measuring spoon with brown mustard and a bowl of sea salt beside it.
  6. Stir in sea salt and dijon mustard for a more intense flavor.
    Brown mustard is being added to a bowl of aioli. There is a wooden bowl with seal salt beside it.
  7. Cover and refrigerate for 30 minutes before serving. It will thicken as it sits. 

Key Ingredients

  • Lemon — We’ll use both the zest and the juice of the lemon.
  • Oats — I used rolled oats for this recipe, but you can substitute instant oats.
  • Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
  • Syrup — I used maple syrup, but you can substitute agave nectar.
  • Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
  • Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
  • Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
  • Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
  • Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
  • Garlic — You’ll need 3 cloves of garlic.
  • Lemon juice — I recommend using lemon juice from a fresh lemon, but you can use bottled in a pinch.
  • Vegan mayo — You can use storebought or homemade vegan mayo.
  • Sea salt
  • Dijon mustard — This is optional, but I do recommend it. Adding a bit of dijon, and we are talking about a bit, adds complexity of flavor.

How to Use Aioli

I like pairing vegan garlic aioli with air fryer recipes because that way the two balance each other out in terms of fat. For example, you can use it as a dipping sauce with any of these recipes:

Or, use it as a condiment on your favorite sandwiches:

I have even been known to drizzle it over my favorite salads, like this vegan wedge salad.

Flavor Variations

  • Vegan Sriracha Aioli — Reduce the lemon juice to 1 tablespoon. When stirring the mayo with the lemon juice, add a tablespoon of sriracha.
  • Vegan Mustard Aioli — Reduce the lemon juice to 1 tablespoon. When stirring the mayo with the lemon juice, add a tablespoon of yellow or brown mustard.
  • Vegan Chipotle Aioli — Add the vegan aioli (from the recipe below) to a food processor. To that add 1 teaspoon of smoked paprika and 2 to 3 chipotle peppers from a can with adobo sauce. Add 1 tablespoon of the adobo sauce (from the can). Pulse in short bursts until combined.
  • Vegan Herb Lemon Aioli — To the finished aioli, add 1 tablespoon chopped fresh dill, 1 tablespoon chopped parsley, 1 teaspoon chopped fresh chives, and 1 teaspoon of lemon zest.

Why This Recipe is a Winner

  • EASY — This recipe is made with only 5 simple ingredients, most of which you may have on hand.
  • VERSATILE — Change the flavors to suit your meal. Serving tacos? Make vegan chipotle aioli. Got steamed broccoli? Vegan mustard aioli is a go-to topping!
  • CROWD FAVORITE — If you’ve got people coming over, dazzle them with aioli. Seriously, even pizza crust can be dipped in it which makes it fancy and delicious!

Frequently-Asked Questions

What is vegan aioli?

Vegan aioli is made with vegan mayo combined with a garlic-infused lemon sauce. It’s a perfect plant-based dipping sauce you can serve with fries, sandwiches, and more.

Does garlic aioli need to be refrigerated?

You should stare vegan aioli in the fridge like you would any aioli. Because its made with fresh garlic, the flavor will intensify as it sits.

Serving Suggestions

Drizzle this vegan aioli over your favorite sandwiches such as this crispy fried tofu sandwich. Delicious! Or serve it alongside some plant-based side dishes such as:

Storage Tips

Store in the fridge for up to 10 days. It is possible to freeze it, but there is a chance the emulsion will separate as it defrosts, creating an oily mixture that may not be too appetizing.

French fries sit in front and behind a bowl of egg-free aioli.

Vegan Sauces

If you love this vegan aioli, you’ll want to try even more tasty vegan sauces. Here are some favorites:

A hand holds a French fry over a bowl of vegan aioli.

Vegan Aioli

This vegan aioli is the perfect savory dip to serve with French fries. You can also use it as a condiment black bean burgers.
5 from 2 votes
Course: Sauce
Cuisine: Mediterranean
Prep Time: 5 minutes
Cook Time: 1 minute
Resting Time: 20 minutes
Total Time: 26 minutes
Servings: 8 servings
Calories: 138kcal


Garlic Lemon Juice

  • 3 cloves garlic, minced
  • 2 tablespoons lemon juice


  • ¾ cup vegan mayo
  • ½ teaspoon sea salt
  • ¼ teaspoon dijon mustard (optional)


For the Garlic Lemon Juice:

  • Combine the minced garlic and lemon juice in a bowl. Stir to combine and set aside for 10 to 15 minutes to allow the flavors to combine.
  • Press this through a fine mesh strainer, pressing gently on the garlic to encourage it to release its flavor.


  • Add vegan mayo to a bowl. Stir in the lemon juice until combined. Stir in sea salt and dijon mustard for a more intense flavor.
  • Cover and refrigerate for 30 minutes before serving. It will thicken as it sits.
  • Store in the fridge for up to 10 days.

Recommended Equipment

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Calories: 138kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 0.004g | Sodium: 265mg | Potassium: 8mg | Fiber: 0.04g | Sugar: 0.1g | Vitamin A: 0.3IU | Vitamin C: 2mg | Calcium: 2mg | Iron: 0.02mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

One Response to Vegan Aioli

  1. Avatar thumbnail image for MarlyEllie Reply

    5 stars
    I served this with veggie burgers and it was perfect!

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