Aioli Sauce
Recipes, Uncategorized

Vegan Aioli Sauce

Today’s recipe is how to do a Vegan Aioli sauce, also known as Alioli. I tried it in Spain when I first lived there, and I absolutely loved it! However, it isn’t vegan so I never ate again until I discovered this recipe that I’m sharing with you today. It is incredibly fast and easy to do and it is delicious! You would never notice that this isn’t the original recipe.

Aioli/Alioli sauce is a very common sauce in both Spain and France. It is known to be originally from Provence but you can find it in Spain more frequently then ketchup or mayonnaise. A very common Spanish tapa dish is patatas alioli (Aioli potatoes) which consists of diced lightly fried potatoes covered in aioli sauce and parsley.

This recipe is very similar to the one used to do Vegan Mayonnaise: the eggs are replaced by aquafaba, the texture is provided by the oil and, but the taste is mostly from the garlic alongside with mustard.

The recipe:

Vegan Aioli Sauce: ingredients

Gather all your ingredients. You can choose to use garlic powder or fresh garlic.

Vegan Aioli Sauce: how to do?

Put all the ingredients in a food processor, except for the oil. Blend them for few seconds, making sure that the garlic is well blended, and then stream the oil gradually and slowly whilst you mixt all until you achieve the desired texture.

Vegan Aioli Sauce


Plant-based (vegan)lactose-free, soy-free, gluten-free

servings: 8 (2 tbsp each serving

Preparation time:

Level of difficulty: easy


  • 1/4 cup of aquafaba
  • 3/4 - 1 cup of sunflower oil (this is the oil that gives best results)
  • 1-2 garlic cloves or 1-2 tsp of garlic powder
  • 1/4 tsp of mustard powder
  • 1/4 tsp of salt
  • 1 1/2 tsp of apple cider vinegar (for tanginess)
  • 1-3 tsp of cane sugar or brown rice syrup/maple syrup/stevia. Bear in mind that the maple syrup might affect the thickness (will make it less thick).


  1. Gather all your ingredients. You can get the Aquafaba from draining chickpeas can or from collecting the water used to boil chickpeas.
  2. Prepare your food processor. It is best if you use a hand immersion blender where you can use both the conventional and the whisk attachment like the one you can see in the photos.
  3. Mix all the ingredients except for the oil in a food processor and blend them for a few seconds. Make sure the garlic cloves are well blended.
  4. Start gradually and slowly pouring the oil, whilst blending in high speed, over the course of 3-5 minutes. Move the blender up and down and around. According to the efficiency of your immersion blender, you might need to blend it for a bit longer than 5 minutes.
  5. You will realize that the texture gradually changes and thickens as you add the oil. The more oil you add the thicker it will become.
  6. When you achieve the desired texture, serve it or store it in glass sealed containers in the fridge. You can safely keep it for about 2 weeks.


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