Vegan Garlic Aioli (Oil-Free)

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 himΒ πŸ˜œπŸ˜‚

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
  1. 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.

  2. 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!


oil free garlic aioli

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4 Comments Add yours

  1. I am blown away that you made a oil free aioli. Just shows why aqua faba is so awesome!!

    1. Kathy Chrzaszcz RHN says:

      Thanks Nick it’s one of my fave ingredients!

  2. Hannah says:

    how long does it keep?

    1. Kathy Chrzaszcz RHN says:

      Hey! I ate the jar far sooner than I could tell, but I think at least a few weeks for sure in a mason jar and maybe even more!

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