5-Minute Vegan Garlic Aioli

Need a fast, creamy condiment that packs a garlicky punch and stays fully plant-based? The 5-Minute Vegan Garlic Aioli is exactly that— a simple mix you can stir up in no time to jazz up your meals. I turn to this when I’m short on time but want something flavorful to spread or dip. Starting with vegan mayo makes it effortless, and the fresh garlic and lemon add that bright, savory edge without any fuss.

This 5-Minute Vegan Garlic Aioli has been a kitchen helper for me, working on everything from salads to grilled veggies, and its no-cook method means it’s always ready when I am. If you’re building a vegan toolkit, this one’s a keeper for its ease and impact.

Why You’ll Love This Recipe

This 5-Minute Vegan Garlic Aioli gives me big flavor with minimal effort, which works great for my busy schedule. The garlic creates a rich, aromatic base that’s perfectly balanced by tangy lemon, resulting in a creamy yet bright sauce. I love how it transforms simple foods like toast into something more exciting. As a vegan option, it delivers that luxurious, creamy texture without any eggs or dairy.

I use it regularly in dips and dressings because it adds moisture and depth to everything. The quick prep time keeps cooking stress-free, and since it uses pantry staples, I can make it whenever I need it.

Equipment

  • Medium bowl for mixing
  • Knife or garlic press for the cloves
  • Citrus juicer or your hands for the lemon
  • Measuring spoons and cup
  • Spoon for blending it all

Ingredients You’ll Need

This makes roughly 1/2 cup, good for several uses as a topping or side sauce. Keep it minimal with these basics.

  • 1/2 cup vegan mayonnaise (opt for a smooth one like Sir Kensington’s or Just Mayo)
  • 2 large garlic cloves (fresh and firm for maximum flavor)
  • 1 tablespoon fresh lemon juice (from a juicy lemon—avoid bottled for better zest)
  • 1/2 teaspoon salt (fine sea salt dissolves quickest)

How To Make Vegan Aioli

I assemble this 5-Minute Vegan Garlic Aioli on the counter in moments, often while prepping other parts of a meal. It’s all about quick stirring, no heat involved. Let me walk you through it.

  1. Handle the garlic: Peel the two large cloves carefully. I like to chop them small with a knife for even distribution, or use a press if I want it finer. Letting it sit exposed for a couple minutes tones down the raw sharpness if that’s your preference.
  2. Extract the lemon juice: Halve a fresh lemon and squeeze 1 tablespoon worth. I roll it on the counter first to loosen the insides, making it easier to get every drop without seeds slipping in.
  3. Gather in the bowl: Place the 1/2 cup of vegan mayonnaise in your bowl as the foundation. Drop the prepared garlic, lemon juice, and 1/2 teaspoon salt in next.
  4. Stir it up: Use a spoon to blend everything until it’s creamy and consistent—about 20-40 seconds of mixing does it. The lemon helps the mayo loosen and incorporate smoothly. Give it a taste at this point; a tiny bit more salt can tweak it if the garlic dominates.
  5. Allow flavors to meld: If you can, pop it in the fridge for a quick 5-minute chill. This step isn’t mandatory, but it lets the ingredients settle together for a more rounded profile.
  6. Ready to go: Scoop it out or store as needed. The whole process clocks in under five minutes, leaving you with a fresh batch.

Storage Tips

I make this 5-Minute Vegan Garlic Aioli fresh when possible, but leftovers keep well in an airtight jar for 5-7 days in the fridge. Just stir occasionally to maintain the creamy texture.

Don’t leave it at room temperature long since mayo-based recipes spoil quickly. Skip freezing—it separates and gets grainy when thawed. If it’s been longer than a week or smells off, I just make a new batch since it’s so quick and easy.

Serving Suggestions

This aioli fits into so many spots in my cooking. I slather it on falafel wraps for a creamy layer that soaks in nicely, or toss it with roasted potatoes to amp up their savoriness. As a dip, it pairs with celery, bell peppers, or even air-fried zucchini sticks—the garlic clings without dripping too much. On salads, a spoonful stirred in acts like a light dressing, especially over greens with tomatoes.

I also use it to bind veggie patties or spread on sourdough for open-faced sandwiches. For bigger meals, a drizzle over pasta primavera adds richness. It’s that flexible element that ties things together without overwhelming.

Recipe Variations

This 5-Minute Vegan Garlic Aioli adapts easily to different flavors. Add Dijon mustard for tang, fresh ginger and lime for Asian flair, or herbs like chives and basil for color. Try liquid smoke for BBQ dishes, or blend in roasted red peppers with less garlic for a milder, sweeter version. Each variation keeps the creamy base while creating new possibilities.

Pro tips

  • Pick vegan mayo without added sugars to let garlic lead the taste.
  • Crush garlic with salt first—it helps break it down and seasons evenly.
  • Fresh lemon juice is key; its enzymes react with mayo for better bind.
  • Mix at room temp for lump-free results—cold mayo resists blending.
  • If scaling for a crowd, prepare in batches to maintain creaminess.
  • Let it sit 10 minutes if garlic feels too strong; time softens it.
  • Store in glass over plastic to avoid flavor absorption.

Frequently Asked Questions

What’s the best vegan mayo for this 5-Minute Vegan Garlic Aioli?
I recommend ones like Primal Kitchen or Chosen Foods—they’re thick and neutral, blending seamlessly. Avoid watery varieties, as they can make the aioli too loose; test a small amount first if trying a new brand.

Can I make this 5-Minute Vegan Garlic Aioli oil-free?
You could swap mayo for mashed avocado or silken tofu blended with a bit of water, but it changes the texture to less creamy. The original mayo base is simplest for that classic feel—experiment if oil’s a concern.

How spicy can I make the 5-Minute Vegan Garlic Aioli?
Easily—stir in chili flakes or sriracha to taste after mixing. Start with 1/4 teaspoon for mild heat; it builds on the garlic without clashing, ideal for tacos or wings.

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Vegan Garlic Aioli

5-Minute Vegan Garlic Aioli


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  • Author: Olivia Harper
  • Total Time: 5 minutes
  • Yield: 1 cup (about 8 servings) 1x
  • Diet: Vegan

Ingredients

Scale
  • 1/2 cup vegan mayonnaise (opt for a smooth one like Sir Kensington’s or Just Mayo)
  • 2 large garlic cloves (fresh and firm for maximum flavor)
  • 1 tablespoon fresh lemon juice (from a juicy lemon—avoid bottled for better zest)
  • 1/2 teaspoon salt (fine sea salt dissolves quickest)

Instructions

  1. Handle the garlic: Peel the two large cloves carefully. I like to chop them small with a knife for even distribution, or use a press if I want it finer. Letting it sit exposed for a couple minutes tones down the raw sharpness if that’s your preference.
  2. Extract the lemon juice: Halve a fresh lemon and squeeze 1 tablespoon worth. I roll it on the counter first to loosen the insides, making it easier to get every drop without seeds slipping in.
  3. Gather in the bowl: Place the 1/2 cup of vegan mayonnaise in your bowl as the foundation. Drop the prepared garlic, lemon juice, and 1/2 teaspoon salt in next.
  4. Stir it up: Use a spoon to blend everything until it’s creamy and consistent—about 20-40 seconds of mixing does it. The lemon helps the mayo loosen and incorporate smoothly. Give it a taste at this point; a tiny bit more salt can tweak it if the garlic dominates.
  5. Allow flavors to meld: If you can, pop it in the fridge for a quick 5-minute chill. This step isn’t mandatory, but it lets the ingredients settle together for a more rounded profile.
  6. Ready to go: Scoop it out or store as needed. The whole process clocks in under five minutes, leaving you with a fresh batch.

Notes

  • Pick vegan mayo without added sugars to let garlic lead the taste.
  • Crush garlic with salt first—it helps break it down and seasons evenly.
  • Fresh lemon juice is key; its enzymes react with mayo for better bind.
  • Mix at room temp for lump-free results—cold mayo resists blending.
  • If scaling for a crowd, prepare in batches to maintain creaminess.
  • Let it sit 10 minutes if garlic feels too strong; time softens it.
  • Store in glass over plastic to avoid flavor absorption.
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Category: Sauce
  • Method: Blending
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 2 tbsp (about 30g)
  • Calories: 90 kcal
  • Sugar: 0 g
  • Sodium: 100 mg
  • Fat: 9 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 1 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg

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