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!
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…
| Prep Time | 15 minutes |
| Servings |
cup |
- 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
Ingredients
| |
- Add the aquafaba, vinegar, mustard and salt to a bowl and blitz for a second with an immersion blender so everything is combined.
- 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.
- 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.
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.
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.
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?
Definitely olive oil! Too much of that is too bitter.
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..
Great recipe!!!
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).
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!!
This is amazing!
Hmmmmm
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.
Hi Katie, no unfortunately you need the oil to emulsify the mayonnaise
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!
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!
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.
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!
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.
Of course you can! Thank you so much!!
I added a touch more garlic since I am a garlic fanatic but this was delicious! Thanks for sharing.
Brilliant! You can never go wrong with more garlic!
Kellie.auld@gmail.com
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!
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!
Omg, I need to try this! Is 7 days the maximum this would last? Is it a large batch?
I would say 7 days to be safe, but use your judgement. This makes about 1-1.5 cups roughly :)
this is exceptionally delicious! thank you for sharing ✌️
You’re so welcome Caroline! I’m so glad you enjoyed it!
You are AWESOME Maria!! Thank you so much for your lovely comment :D
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 ;)
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
Hey! what sort of mustard do you use? :)
Hey Jordane! I use dijon mustard!
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?
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!
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??
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.
Okay thank you! Will try it again tomorrow then and let you know!
No problem Kaeleah! I really hope it works out for you then!
I really wanna try this! Is there anything aquafaba can’t do?
So far the research suggests no, haha!