Vegan Garlic Aioli Recipe (Easy Dipping Sauce)
Today we are making an easy dipping sauce – it’s a vegan Garlic Aioli recipe! Garlic aioli is a beloved Mediterranean dipping sauce that hails from the sunny regions of Provence in France and Catalonia in Spain. Known for its rich, creamy texture and bold garlic flavor, aioli has been a culinary staple in these areas for centuries. This vegan version pays homage to the traditional recipe by capturing its essence while being entirely plant-based, using raw cashews to achieve the smooth, luscious consistency that makes aioli so irresistible.
What makes this vegan garlic aioli special is its blend of simplicity and versatility. The classic Mediterranean flavors of fresh garlic, lemon juice, and a touch of apple cider vinegar create a tangy, savory sauce that’s perfect for a variety of dishes. The addition of garlic and onion powders adds depth, while extra-virgin olive oil brings a subtle richness, ensuring that this aioli is as flavorful as it is authentic.
Whether you’re serving it with crispy fries, roasted vegetables, or as a spread on a sandwich, this easy vegan garlic aioli is a nod to its Mediterranean roots while fitting seamlessly into modern, plant-based cooking. With just a handful of ingredients and a blender, you can whip up a batch in no time, making it an essential condiment for elevating your culinary creations.
Why You’ll Love This Vegan Garlic Aioli
Bold Garlic Flavor: If you’re a garlic lover, this aioli is sure to become a favorite. It’s packed with fresh garlic paste, which provides a pungent, aromatic kick that’s central to the traditional aioli flavor. The addition of garlic powder further enhances this profile, layering in a deeper, more concentrated garlic taste. The result is an aioli that’s intensely garlicky and full of flavor, capable of transforming simple dishes into something extraordinary. Whether paired with crispy fries, grilled vegetables, or used as a sandwich spread, the bold garlic flavor of this aioli will elevate your meals to new heights.
Rich and Creamy Texture: The secret to this vegan garlic aioli’s luxurious texture lies in the use of raw cashews. When soaked and blended, cashews transform into a silky, creamy base that mimics the smoothness of traditional egg-based aioli. This rich texture makes the aioli incredibly versatile—it’s thick enough to spread on sandwiches and wraps, yet smooth enough to drizzle over salads or roasted vegetables. Whether you’re looking to add a creamy component to a dish or need a dip that’s satisfying and indulgent, this aioli’s texture will deliver every time.
Substitutions
Cashews: Silken tofu in a same amount as the cashews may be able to act as a base and create a creamy texture. (This is nut-free but not soy-free). I have not tried it myself, so leave a comment below if you try it and it works for you!
Extra-Virgin Olive Oil: Use virgin or regular olive oil, or avocado oil.
Apple Cider Vinegar: White wine vinegar has a similar tang and acidity to apple cider vinegar, making it a good substitute.
Lemon Juice: Do not substitute this. Use freshly squeezed lemon juice for best results, as opposed to bottled juice.
Garlic Paste: Blend up some garlic cloves for best results, versus using pre-made paste which contains preservatives (or just does not taste as fresh).
Garlic Aioli Recipe Notes
- To achieve the creamiest texture, be sure to soak your raw cashews in boiling hot water for at least an hour, as stated in the recipe notes. This softens the nuts, making them easier to blend into a smooth, silky base for your aioli. If you’re short on time, you can soak the cashews overnight in cold water and then drain them before blending.
- Before using the refrigerated aioli, give it a good stir. Natural separation may occur during storage, so mixing it will help restore its creamy consistency.
- Aioli doesn’t freeze well and will have a grainy texture. It’s best to make one batch at a time that you can use within in a few days.
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If you make this vegan Garlic Aioli recipe, then leave a comment and star rating! Don’t forget to tag your photos @peanut_palate on Instagram. Enjoy!
Vegan Garlic Aioli Recipe (Easy Dipping Sauce)
Equipment
- High Speed Blender
Ingredients
- ¼ cup raw cashews soaked in boiling hot water for an hour
- ¼ cup lukewarm water
- 1½ tbsp fresh lemon juice
- ½ tbsp apple cider vinegar
- ¼ tsp garlic powder
- ⅛ tsp onion powder
- 2 tbsp extra-virgin olive oil
- 1½ tsp fresh garlic paste
- ⅛ + ¼ tsp pink salt
- ¼ tsp black pepper
Instructions
- Soak the raw cashews for an hour in boiling hot water. After an hour, drain the water and add the cashews, along with the rest of the ingredients, to a high-speed blender.
- Blend until a sauce forms, stopping to scrape down the sides as needed.
- Once the sauce is smooth without any cashew chunks, set it in the refrigerator.
- After an hour, remove from the fridge. Bring the aioli to room temperature before serving, or serve it chilled with chips, burgers, fries or your favorite way to eat aioli!
Notes
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Storage
- Store in an airtight container in the refrigerator for up to four days.
