Vegan Garlic and Lemon Aioli

{gluten-free, dairy-free, vegan}

Most aioli recipes involve eggs, mayonnaise, and oil. This recipe replaces those ingredients with wholesome, vegan, and simple ingredients. This oil-free aioli has that traditional light, creamy texture, and you can seriously put it on anything. This simple recipe can be used to dress a salad, add flavor to tacos, or as a dip for fresh cut veggies.


1/4 cup lemon zest
3 cloves garlic
1 cup soaked almonds
1/2 cup water
3 tbsp fresh lemon juice
1/4 tsp apple cider vinegar
1/4 tsp fine ground sea salt, or more to taste
1/2 tsp thyme, chopped


1. Using a zester, or a chef’s knife, zest a fresh, washed lemon (shave off the yellow rind carefully from top to bottom).

2. Place all ingredients in the blender and mix on high speed until super creamy and light.

3. Enjoy as a dressing for a mixed green salad, in veggie tacos, or as a dipping sauce. You may also warm the aioli and use it to top steamed broccoli or other vegetables.

4. Store in an airtight glass jar in the fridge.


“Eating is a necessity, but cooking is an art.”

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One Comment Add yours

  1. Silvija says:

    Always searching for vegan recipes! Thank you for this one!


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