The Best Egg-Free Aioli (Easy, Secret Ingredient!)

Lauren Caris Short

By Lauren Caris Short


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4.50 from 22 votes

This Egg-Free Aioli (garlic mayonnaise) will blow your mind! It tastes JUST like the real thing, but it’s completely vegan! 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
4.50 from 22 votes

The Best Egg-Free Aioli

Prep Time15 minutes
Total Time15 minutes
Course: Snacks
Cuisine: Vegan
Servings: 1 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


  • 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.

Images by Lauren Caris Short.

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37 thoughts on “The Best Egg-Free Aioli (Easy, Secret Ingredient!)”

  1. 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?

  2. 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..

  3. 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).

  4. 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!!

  5. 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.

  6. 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!

  7. 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!

  8. 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.

  9. 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!

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

  10. 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

  11. 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!

  12. 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.