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 3/4 cups)
Ingredients
- ½ cup(s) unsweetened soy milk room temperature (68–75°F / 20–24°C)
- 1 tablespoon(s) apple cider vinegar (or white wine vinegar)
- 2 teaspoon(s) lemon juice
- 2 teaspoon(s) Dijon mustard
- 1 teaspoon(s) maple syrup (or agave)
- 1 teaspoon(s) salt (or to taste)
- 1 medium clove(s) garlic peeled
- 1/2 cup(s) olive oil
- 1/2 cup(s) 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
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