October 27, 2013

Vegan Garlic Aioli Recipe


Oh my gosh is all I can say about this recipe. I expect that you will look at the ingredients and doubt that they will make a delicious aioli... but oh my, yes they do! You will not believe it until you try it! It is absolutely amazing... it tastes EXACTLY like the garlic aioli I loved to dip my chips into before I went vegan. So, the other day I set myself the challenge of creating a vegan version that genuinely tastes like aioli. I guarantee that you will love this! Since creating this recipe, Jerome and I have had it twice on veggie burgers and it was amazing. It is also delicious served with chips as a dipping sauce. Yum yum yum! Anyway, hope you all enjoy this as much as we do :)


makes 125g of aioli 


   1/2 cup slivered almonds*
   1/2 to 1 garlic clove
   1 tablespoon dijon mustard
   salt and pepper
   2 tablespoons lemon juice
   2 tablespoons olive oil
   1/4 cup + 2 tablespoons water


  1. Add all ingredients except for the water to a blender or food processor and process for 30 seconds to 1 minute until smooth-ish.
  2. Gradually add the water until the desired creaminess and smooth consistency is achieved. 
  3. Serve immediately or refrigerate until needed. Enjoy!


  • *Slivered almonds are available at your local supermarket. They are basically just thinly sliced almonds without the skin.  Make sure you use slivered almonds and not normal almonds. Feel free to soak your slivered almonds overnight or for a couple of hours before making this recipe to soften the nuts before blending. This will make the aioli more smooth and less grainy. 
  • The aioli becomes more garlicky over time so choose your garlic amount wisely hehe.

23 comments :

  1. Why does it have to be slivered almonds? They are more expencive. Cant I just soak regular almonds over night and then rub the skin of? It should work..

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  2. Thanks so much for this recipe. I can't wait to try it. You come up with the best recipes.

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  3. I am so happy to see a vegan spread that doesn't have cashews! Don't get me wrong, I love cashews, but raw cashews are definitely more pricey than raw almonds. This aioli looks delicious, I can already imagine tons of flavour variations with it

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  4. you are so clever!

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  5. This came out really watery for me :(
    Would dehydrating it a little bit work, do you think?

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    1. Hi Sammy! I am not sure why it came out watery. I probably wouldn't dehydrate the aioli... I would just add the water gradually next time :)

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  6. Hi Madison,

    As our family is transitioning into a more whole foods diet, I stumbled across your blog. I first used your "parmesan cheese" recipe, which was wonderful. But a few days later, I was preparing artichokes, which we usually dip in garlic butter. What to do?! So I again consulted your blog, and came to find your garlic ailoi recipe. Now let me start by saying that my children are 4 and 5 years old and obviously very picky- and my husband is just as picky as them. I didn't have any almonds on hand, but had raw cashews, so I gave it a go. All I can say is WOW! I would've never thought to do this. SOOOOOOOO yummy. It is now our go to dip (I didn't thin it out quite as much as you), and my husband has even been thinning it out to use as a salad dressing. Thanks!

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    1. Hehe thanks Lynsey! I am so so glad that you enjoyed it :) Thanks for your kind words... I am happy that you are enjoying our recipes!

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  7. This is wonderful! I absolutely love aioli; except for when I make it, because it always ends up tasting too much like mayonnaise (which I don't like). Now, I know aioli is just mayo with garlic, but when I've had it out, it's never actually *tasted* like mayo...

    Now I have a recipe that is absolutely delicious, and that I can serve to my vegan friends, as well! Thanks a bunch! :)

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    1. Yay! I am so glad that you enjoyed it :) It truly is delicious!

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  8. Your blog is amazing and been so helpful when I visit the supermarket - at first it was very difficult finding what was ok and what wasn’t (I am getting very good at reading labels!) but with your lists its so much easier. Our 22 year old son is vegan (and now living with his non-vegan parents) and it has been a challenge but with some small modifications we are able to share the same kitchen and not run into to many problems. I have even managed to convert my dairy loving husband into drinking soy and plant based mag and he has even eaten a few vegan meals and enjoyed them!!

    I would love so ideas for Christmas that will make everyone happy. We do plan to make a vegan chocolate cheesecake, but some other ideas would be great.

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    1. Hi Jo! Congratulations on making such lovely changes! Your son must be so grateful :) You should check out our vegan christmas guide in our vegan 101 section. Hope it helps.

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  9. can't wait to try this recipe! how long would it keep in the fridge for?
    I know I am writing this as anon but I promise to check for your answer :)

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    1. I have kept it for a few days although it becomes more garlicky every day!

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    2. thanks so much! see I told you I would check :)
      sending lots of love & good wishes to your little vegan family
      please never stop posting recipes! veggieful is amazing

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  10. YES THIS IS DOPE. I made it last night but i used cashews soaked for approx an hour. admittedly, using a food processor requires patience and multiple scraping sessions but this was worth it. thank you!

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  11. I made this tonight and it was delicious! It was a little grainy though. Would soaking the almonds for longer avoid this? I only soaked for an hour.

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  12. ABSOLUTELY MARVELLOUS!

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