Aioli is typically made of a base of oil. I wanted to make a whole foods version, so I made this cashew based Vegan Garlic Aioli! Aquafaba gives the aioli a creamy, luscious texture. It’s the perfect replacement for oil in this sauce, similar to how I use aquafaba in my oil-free mayo recipe. It’s also a great dip for anybody who can’t have dairy!
Simply blend all of the ingredients together and that’s it! Ready in 5 minutes or less. You can use aioli as a dip for fries, cauliflower wings, fritters, etc… I even dipped pizza into it and used it as a garlic dipping sauce…genius!!! PS that was my boyfriends idea, you can see why I need him 😜😂
Vegan Garlic Aioli (Oil-Free)
A 5 minute, creamy garlic aioli that is vegan and oil-free!
- 3/4 cup cashews
- 1/2 cup aquafaba
- 1/4 cup water
- 1 medium garlic clove
- 3 tbsp lemon juice
- 1/2 tsp salt
Blend all of the ingredients in a high-speed blender until perfectly smooth. If you don’t have a powerful blender, you can soak the cashews in hot water for a few hours.
Adjust seasonings to taste if needed. If you want it to taste really garlicky, you can add another clove. Refrigerate before serving. Serve as a dip with your favourite vegan grub like cauliflower wings, my Jalapeno Corn Fritters, and more!