This Vegan Garlic Aioli is a creamy, homemade condiment made with cashews that's completely dairy-free, egg-free, oil-free, and made without mayo.
Simple, homemade, and full of garlic flavor, this easy plant-based recipe is ideal for dipping, spreading, and drizzling your favorite dishes.
If you love homemade vegan dips and spreads, this vegan garlic aioli is one of those recipes you'll find yourself making on repeat.
It's silky smooth, perfectly garlicky, and comes together in minutes using wholesome ingredients, without eggs, aquafaba, or dairy.
I love serving it with fresh or roasted veggies like carrots and asparagus, using it as a salad dressing, or dipping crispy polenta frita or lentil tofu into it.
It also makes the perfect spread for beetroot burgers, adding that comforting, garlicky touch that turns a simple meal into something special.
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🥘Ingredients
- Raw cashews: Use raw, not roasted or salted, for a neutral flavor and creamy texture.
- Fresh garlic: Adds a bold, savory garlic punch.
- Mustard: Gives a light tang and depth of flavor.
- Lemon juice: Freshly squeezed for the best, bright taste.
- Salt: Brings all the flavors together.
- Water: Adjusts the consistency to perfectly smooth and creamy.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
🔪How To Make Vegan Garlic Aioli
Step 1: Soak the raw cashews in hot water for 15-20 minutes to soften, then drain and add them to a blender with the garlic, mustard, lemon juice, salt, and water.
Step 2: Blend until completely smooth and creamy, scraping down the sides as needed and adding a little more water to reach your desired consistency.
📋Variations
- Herb garlic aioli: Blend in fresh parsley, dill, or chives for a fresh, herby twist that's perfect for veggies and salads.
- Spicy garlic aioli: Add a pinch of chili flakes, cayenne, or a splash of hot sauce for gentle heat.
- Cheesy aioli: Add nutritional yeast for a cheesy, savory boost without dairy.
💡Marinela's Tips
- Use raw cashews: Roasted cashews won't work for this recipe; they're often salty and have a strong flavor.
- Soak cashews: Soak for 15-20 minutes in hot boiled water or a few hours in cold water for a smooth, creamy texture.
❓Frequently Asked Questions (FAQ's)
Yes, roasted garlic works for a milder, slightly sweet flavor, but raw garlic gives the classic bold and pungent taste of traditional aioli.
Store your vegan garlic aioli in an airtight container for up to 5 days for best freshness and flavor.
🧀Homemade Vegan Staples
📖 Recipe
Vegan Garlic Aioli With Cashews (Oil-Free)
Equipment
- high speed blender
Ingredients
- 1 cup raw cashews soaked, drained
- 3 garlic cloves minced
- 3 tablespoons lemon juice freshly squeezed
- 1 tablespoon mustard
- ½ teaspoon sea salt
- ½ cup water
Instructions
- Soak cashews for 15-20 minutes in hot boiled water or a few hours in cold water, then drain and add to a blender with garlic, mustard, lemon juice, salt, and water.1 cup raw cashews, 3 garlic cloves, 3 tablespoons lemon juice, 1 tablespoon mustard, ½ teaspoon sea salt, ½ cup water
- Blend until smooth and creamy, scraping the sides as needed and adding more water for your preferred thickness.
Notes
- Always use raw cashews; roasted cashews are too strong and salty for this recipe.
- Store in an airtight container in the fridge for up to 5 days.
Nutrition
If you try this vegan garlic aioli, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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