Garlic Aioli Sauce

Not much for this post folks, but I wanted to share an Aioli sauce with you that I’ll be using in another recipe soon. I love having recipes together, but also separate so that you don’t have all the information, just what you need.

With spicy dishes, I love having a creamy aioli sauce to go with it to level out the heat. This is a simple Garlic Aioli sauce just for that purpose. Come to find out, “aioli” come from a compound word meaning “garlic” and “oil”. Aioli can be another fancy word for mayonnaise. In some cultures though, there doesn’t have to be an egg in the emulsified fat/water/acid mix. Not only that, but garlic is usually the only seasoning or flavor in a true aioli, so it’s kind of redundant that I’m calling this a “Garlic Aioli”.  Oh well.
Hope you enjoy this simple aioli sauce and use it for sandwiches, wraps, to thicken a pasta sauce, etc. It’s just something easy to whip up or to keep on hand throughout the week.

Garlic Aioli Sauce

  • Servings: 1 1/2 cups
  • Print


  • 2-3 cloves fresh garlic, chopped
  • 1 cup vegan mayonnaise, I use Hampton Creek’s Just Mayo
  • 1/3 cup lemon juice
  • 2 Tbsp nutritional yeast
  • 1/2 Tbsp Dijon mustard
  • salt and pepper


  1. Blend all ingredients, other than salt and pepper, together until smooth. Taste and add salt and pepper if needed. Store in a container and place in fridge until ready to use.


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