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Lauren Caris Cooks

Vegan recipes & lifestyle

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The Best Vegan Aioli (Easy, Secret Ingredient!)

17th August 2016 Snacks & Sides

This Vegan Aioli (garlic mayonnaisse) will blow your mind! It tastes JUST like the real thing! There’s a magic ingredient here that makes all the difference… hint, it’s SUPER common. Read on to find out how to make it!

This Vegan Aioli (garlic mayonaisse) will blow your mind! It tastes JUST like the real thing! Check out this super easy recipe!

Let’s get straight into it. The magic ingredient in this vegan aioli is chickpea water… or aquafaba. Now if you’re sitting there thinking… what?! Then just bear with me. If you’ve been throwing away the water from a can of chickpeas for years, then you’re missing out on one of the best, and most powerful egg replacers ever!

The science behind it all (geek moment) is still being researched, but the proteins found in aquafaba seem to mimic those found in egg whites, so when used in the same proportions, they have the same effect.

Homemade mayonaisse is one of the easiest things in the world to make, and this vegan aioli is a wonderful addition to a sandwich. I promise NONE of your non vegan friends would know the difference if you didn’t tell them this mayo was vegan.

Let’s jump straight into the recipe and method…

Print Recipe
The Best Vegan Aioli Yum
This Vegan Aioli (garlic mayonaisse) will blow your mind! It tastes JUST like the real thing! Check out this super easy recipe
Course Snacks
Cuisine Vegan
Prep Time 15 minutes
Servings
cup
Ingredients
  • 3 tbsp aquafaba liquid drained from a can of chickpeas
  • 1 tbsp apple cider vinegar
  • 1/2 tsp Dijon Mustard
  • 1/2 tsp Salt
  • 1 cup (236 ml) vegetable oil or any other kind of flavourless oil
  • 1 tsp Lemon Juice
  • 2 cloves garlic minced
Course Snacks
Cuisine Vegan
Prep Time 15 minutes
Servings
cup
Ingredients
  • 3 tbsp aquafaba liquid drained from a can of chickpeas
  • 1 tbsp apple cider vinegar
  • 1/2 tsp Dijon Mustard
  • 1/2 tsp Salt
  • 1 cup (236 ml) vegetable oil or any other kind of flavourless oil
  • 1 tsp Lemon Juice
  • 2 cloves garlic minced
This Vegan Aioli (garlic mayonaisse) will blow your mind! It tastes JUST like the real thing! Check out this super easy recipe
Instructions
  1. Add the aquafaba, vinegar, mustard and salt to a bowl and blitz for a second with an immersion blender so everything is combined.
  2. Keep the immersion blender running constantly and VERY slowly drizzle in the oil, making sure it is fully combined as you go. If you add it too fast, the whole thing will turn liquidy and isn't redeemable. If you find you're getting a bit of oil on the top, stop adding the oil and just blend for a little while before continuing.
  3. The mayonnaise will suddenly turn thick. Once all the oil is combined and thoroughly mixed. Add in the lemon juice and garlic and mix thoroughly.
Recipe Notes

Store the mayonnaise in the fridge for up to 7 days in a sealed container. Best eaten on the 2nd day after the garlic has had a chance to infuse.

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About Lauren Caris

Lauren is the author and chef of the vegan food blog, Lauren Caris Cooks. She is passionate about showing people just how awesome vegan food can be with simple, delicious recipes and vegan lifestyle tips.

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  1. Callum Keen says

    23rd April 2020 at 5:50 pm

    I have just made this. I used olive oil, and didn’t have dijon mustard so used English mustard, it is really bitter. I added extra garlic which has made it taste more of garlic but mainly incredibly bitter. Is this because the garlic needs to infuse or because I used olive oil?

    Reply
    • Lauren Caris says

      26th May 2020 at 3:11 pm

      Definitely olive oil! Too much of that is too bitter.

      Reply
  2. Clare Elizabeth says

    2nd February 2018 at 6:19 am

    Hey Lauren, Thanks so much for sharing this. I’d really love to find a mayonnaise recipe that stores in the fridge for a bit longer. Is there anything that could be done to this to make it last longer? I’m also guessing that freezing in ice-cubes and defrosting would be super weird..

    Reply
  3. Maria Franklin says

    20th January 2018 at 10:56 pm

    Great recipe!!!

    Reply
  4. Nicky Owers says

    31st December 2017 at 9:22 pm

    I’ve been making this kind of aioli or mayo for yonks, and you don’t need the aquafaba. Blending the oil and the soured milk is enough to thicken it, and as you say, a very slow trickling of the oil. You can do a similar kind of thing for vegan cream (without the vinegar, but using cornflour and icing sugar instead to aid thickening).

    Reply
  5. Emma Winch says

    10th December 2017 at 11:56 pm

    Oh my goodness! There are total food-gasms with this! I’ve been craving aioli (cause sweet potato fries!) and this hits the spot perfectly! Thank you!!

    Reply
  6. K Ez Brattfink says

    10th December 2017 at 9:13 pm

    This is amazing!

    Reply
  7. Eugene Hughes says

    12th November 2017 at 2:30 am

    Hmmmmm

    Reply
  8. Patricia Flynn says

    18th October 2017 at 1:40 am

    THANK YOU! As a caterer we are often asked for vegan options and this aioli works absolutely perfectly. I used my thermomix: pre-crush the garlic, then put everything except the oil into the bowl. Fill the measuring cup (MC) with 50g water, then fit the MC in place and put the lid on. Set the timer for 10 minutes, 37 degrees, speed 4. After one minute, with the mixer still running, pour the cup of oil onto the lid (not in the cup obviously!). The oil should take about 8 minutes to drop down into the bowl under the measuring cup while it is mixing. Amazing results.

    Reply
  9. Lauren Caris says

    2nd October 2017 at 7:20 pm

    Hi Katie, no unfortunately you need the oil to emulsify the mayonnaise

    Reply
  10. Deborah Rinio says

    11th September 2017 at 11:56 pm

    I used my food processor and poured the oil into the drip tray and it didn’t thicken, except I see one ring of thick sauce around the edge of my food processor. I will try again, adding the oil slower. Question though. Do you have to stop adding oil once it gets thick? In other words, is it possible a full cup of oil won’t be needed. I feel like it started to thicken and then I thinned it out again but it’s hard to tell because I can’t see what’s happening while it’s blending. Do you stop blending every few seconds to check? Thanks!

    Reply
    • Lauren Caris says

      2nd October 2017 at 7:27 pm

      Hi Deborah, I’ve never made this in a food processor, I always use a stick blender and a small container as it helps whip it up more. I leave the blender constantly and drizzle in the oil really slowly. You do need the full amount of oil. The key is keep it blending constantly and add really slowly!

      Reply
  11. Celena Field says

    27th July 2017 at 2:10 pm

    Oh my goodness this was just incredible. I’ve just returned from Spain where I very naughtily indulged in the alioli and bread they just give you at every restaurant and ever since I have been hankering for a vegan version. I made it last night and it turned out spectacularly. I could not believe it! Thank you for sharing this recipe.

    Reply
    • Lauren Caris says

      28th July 2017 at 3:24 pm

      Yay!! I’m SO glad! I literally love this recipe and use it ALL the time! Hope you had a fabulous time in Spain, I remember how good all the aioli is!

      Reply
  12. K Auld says

    6th July 2017 at 5:09 am

    Lauren
    May I share your recipe for the aioli on facebook? I will refer to your website and credit you for sure – it’s just so delicious I want others to know about it.

    Reply
    • Lauren Caris says

      7th July 2017 at 9:56 am

      Of course you can! Thank you so much!!

      Reply
  13. K Auld says

    4th July 2017 at 5:57 am

    I added a touch more garlic since I am a garlic fanatic but this was delicious! Thanks for sharing.

    Reply
    • Lauren Caris says

      5th July 2017 at 10:52 pm

      Brilliant! You can never go wrong with more garlic!

      Reply
  14. K Auld says

    4th July 2017 at 5:57 am

    Kellie.auld@gmail.com

    Reply
  15. Steph Goettge says

    26th June 2017 at 9:57 pm

    WHAT THE AQUAFABA!? Just made this and it turned out beautifully. Who knew chickpea drainage could be so useful? I used canola oil. Can’t wait to have with some sriracha over baked fries. Thanks for the recipe, Lauren!

    Reply
    • Lauren Caris says

      28th June 2017 at 12:24 pm

      This is AMAZING Steph!! I’m so glad you loved it! It’s a total staple for me! And fries with Aioli and sriracha sounds dreamy!

      Reply
  16. Annelise Van Rooye says

    8th June 2017 at 1:58 pm

    Omg, I need to try this! Is 7 days the maximum this would last? Is it a large batch?

    Reply
    • Lauren Caris says

      15th June 2017 at 3:14 pm

      I would say 7 days to be safe, but use your judgement. This makes about 1-1.5 cups roughly :)

      Reply
  17. Caroline Richardson says

    5th May 2017 at 10:18 pm

    this is exceptionally delicious! thank you for sharing ✌️

    Reply
    • Lauren Caris says

      13th May 2017 at 5:05 pm

      You’re so welcome Caroline! I’m so glad you enjoyed it!

      Reply
  18. Lauren Caris says

    29th April 2017 at 10:01 am

    You are AWESOME Maria!! Thank you so much for your lovely comment :D

    Reply
  19. Philomena Kwok says

    23rd April 2017 at 6:17 am

    Holy crapoly, this was genuinely amazing, thanks Lauren! I didn’t think it would come together but right at the end it thickened perfectly. I skipped the lemon juice and added cloves of slow roasted garlic and a few glugs of truffle oil, next level!!! it had vegan and non vegan friends alike uttering a few expletives about how good it was ;)

    Reply
    • Lauren Caris says

      24th April 2017 at 2:36 pm

      Wow! This made my day Philomena!! I’m so happy it worked out, and garlic and truffle oil sounds AMAZING (think my husband would go nuts for that combo…) So glad all your friends enjoyed it too :D

      Reply
  20. Jordane Roberts says

    12th February 2017 at 8:27 pm

    Hey! what sort of mustard do you use? :)

    Reply
    • Lauren Caris says

      13th February 2017 at 11:24 am

      Hey Jordane! I use dijon mustard!

      Reply
  21. Cicely Garrett Peel says

    25th October 2016 at 7:59 pm

    I accidentally added all the oil at once, so it hasn’t thickened! If I kept at it for long enough, though, would it maybe thicken?

    Reply
    • Lauren Caris says

      26th October 2016 at 10:44 pm

      Oh no! I don’t think so unfortunately :( In my experience the gradual adding is essential. I’ve added it too fast myself and it’s just ended up a liquidy mess!

      Reply
  22. Kaeleah Conlee says

    20th October 2016 at 3:37 pm

    I’m currently trying to make this – but it seems to be very runny? How long does it take for it to turn thick? I’ve been at it for at least five minutes lol… I’ve triple checked my measurements – what have I done wrong??

    Reply
    • Lauren Caris says

      20th October 2016 at 7:20 pm

      Hi Kaeleah, I’m sorry you’re having difficulty, I’ve had this happen to me before when I added the oil too quickly, you really have to add it a little at a time, then it will suddenly thicken up.

      Reply
      • Kaeleah Conlee says

        20th October 2016 at 11:36 pm

        Okay thank you! Will try it again tomorrow then and let you know!

        Reply
        • Lauren Caris says

          21st October 2016 at 9:45 am

          No problem Kaeleah! I really hope it works out for you then!

          Reply
  23. Aimee wallflowerkitchen.com says

    25th September 2016 at 3:14 am

    I really wanna try this! Is there anything aquafaba can’t do?

    Reply
    • Lauren Caris says

      25th September 2016 at 2:42 pm

      So far the research suggests no, haha!

      Reply
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Hi I'm Lauren! I'm here to show you how simple, delicious and amazing a vegan lifestyle can be!

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