Are you tired of missing out on garlic aioli because of the eggs? Discover how easy it is to make your own egg free aioli in just a few minutes with this quick and easy recipe. Create a creamy vegan aioli that’s perfect for enjoying with potato wedges and fries and all your favourite tasty hot snacks.
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What is aioli ?
Aioli is a creamy Mediterranean garlic sauce, traditionally made with just garlic, olive oil and salt. However, many modern recipes and store bought aioli dips now use egg or mayonnaise made with eggs as a base. This means it can be hard to find a vegan egg free aioli option when eating out or buying at the store.
Making your own allergy-friendly egg free garlic aioli at home is a quick and easy option that gives you control over the ingredients, and the taste.
Easy egg substitutes for aioli
If you cook without eggs for dietary reasons or because of egg allergy, you are probably familiar with different ways to replace eggs in cooking. Some of these include commercial egg replacers, ‘flax eggs’ made from fax seed (linseed) meal and water, or even apple sauce. For egg free garlic aioli , the key secret ingredient is aquafaba.
Aquafaba is the viscous liquid from canned chickpeas and other legumes. Usually this liquid ends up being discarded when cooking with chickpeas, but if you have an egg allergy or are vegan you should definitely save it. Aquafaba is a great substitute for eggs in sweet and savoury recipes and even whipped to replace egg whites in meringue. The general rule is to use 3 Tablespoons of aquafaba to replace 1 egg.
TIP: If you ever cook with chickpeas, make sure you save the liquid from the can. You can freeze this Aquafaba in ice cube trays to use later in egg free recipes. If you do need to open a new can of chickpeas to get the aquafaba for this recipe, save the chickpeas to add to your next curry or soup, or use them to make our delicious hummus (without sesame) or crunchy salt and vinegar roasted chickpeas.
Egg free garlic aioli ingredients
To make this quick and easy vegan aioli you’ll need:
- 1/4 cup aquafaba
- 2 teaspoons sugar
- 1 1/2 teaspoons lemon juice
- 1/2 teaspoon of mustard powder
- 1-2 cloves garlic, finely grated
- 1 pinch of salt
- 3/4 cup of canola oil (or other neutral tasting vegetable oil like sunflower seed oil)
How much garlic?
Consider yourself warned – this recipe is VERY garlicky! I often use 2 cloves of fresh garlic, which makes for a very strong garlic flavour and smell. You may prefer to use just 1 clove of garlic. For smooth results, finely grate the garlic with a Microplane grater rather than chop it.
For a milder, more subtle garlic taste, you might prefer to roast the garlic first. Simply drizzle the cloves with a little oil and bake in a mdoerate to hot oven for around 30 minites. You can evern do this with the skin on, and then just squeeze the roasted garlic out into the other ingredients for the aioli before blending.
Method
To make vegan aioli with an aquafaba base, you’ll need to a stick or immersion blender. I use my Bamix stick blender for this recipe.
Place all ingredients except the oil into a tall mixing container or jug. I use the mixing jug that comes with my blender. Blend the ingredients together with a stick/immersion mixer until well combined.
With the blender still running, gradually add the oil to the mix. Add the oil slowly, over 1 to 2 minutes, to ensure that it emulsifies and creates a thick creamy consistency. If you find the mixture is a too thin you can add a little more oil while continuing to blend.
Your egg free garlic aioli is ready to use straight away. Simply spoon into a serving bowl and enjoy.
This recipe makes about 1 cup of aioli (about 8 serves of 2 Tablespoons each).
Storing vegan aioli
If you would like to keep this garlic aioli for later, store it in the fridge in a clean jar with an airtight lid. Egg free aioli will keep for at least 10 days in the fridge. This recipe is not suitable for freezing.
Ways to use egg free garlic aioli
Vegan garlic aioli is perfect for serving with potato wedges and fries (chips) and sweet potato fries. It also goes perfectly with other fried or battered treats, from chicken tenders to tempura vegetables. It’s also a great addition to sandwiches, rolls and wraps. Or use aioli as a dressing for coleslaw or potato salad – you can thin it a a little with some lemon juice first – or serve with a salad platter.
More dairy and egg free recipes
Other allergy-friendly recipes that use aquafaba as an egg substitute iclude our egg free mayonnaise, egg and dairy free crunchy cornflake cookies and dairy and egg free lemon curd. Or aquqfaba can be ised to make delcious meringue, like our dairy and egg free chocolate meringues.
All of the recipes on our allergy-friendly recipes page are dairy and egg free (and free from other top allergens).
You may also be interested in why some people can tolerate baked egg.
And don’t forget to subscribe for more practical allergy tips and recipes.
Creamy Dairy And Egg Free Garlic Aioli (Vegan)
Equipment
- 1 fine grater
- 1 Citrus juicer
- 1 stick or immersion blender
- 1 tall jug
- measuring cups and spoons
Ingredients
- ¼ cup aquafaba (liquid from canned chickpeas)
- 2 teaspoons sugar
- ½ teaspoon lemon juice
- ½ teaspoon mustard powder
- 1 or 2 cloves fresh garlic, finely grated
- 1 pinch salt
- ¾ cup canola oil (or other neutral tasting oil)
Instructions
- Place all ingredients except the oil into a tall mixing container or jug. Blend the ingredients together with a stick/immersion mixer until well combined.
- With the blender still running, gradually add the oil to the mix. Add the oil slowly, over 1 to 2 minutes, to ensure that it emulsifies and creates a thick creamy consistency. If you find the mixture is a little too thin you can add a little more oil while continuing to blend.
- Spoon garlic aioli into bowl and serve. Alternatively store in a clean jar with a tight fitting lid in the fridge for later use.
