Garlic Aioli (Creamy & 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.

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.

Spoonful of vegan garlic aioli set in jar.

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

Immersion blender in jar of 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.

Drizzling oil into jar with immersion blender for vegan garlic aioli.

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.

Spoonful of vegan garlic aioli held over jar.

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:

Pan of fries with bowl of vegan garlic aioli.

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.