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Vegan Roasted Garlic Aioli

February 10, 2019 By Lisa Kitahara 3 Comments

This Easy Vegan Garlic Aioli is smooth, creamy and packed with an aromatic garlicky flavour. Delicious over many savoury meals, can be used as spread or dips and only requires 6 ingredients to make!

If you know me, you know I’m obsessed with my Japanese mayo recipe. I use it as a dip, spread it and top it over everything but lately… this Garlic Aioli has been my holy grail. It’s SO creamy, smooth, garlicky and goes well with almost any savoury dish! Plus, it’s super easy to make which makes it like that much better.

All you need is 6 ingredients. Although you can make this with raw garlic, I HIGHLY recommend roasting your garlic with a bit of oil BUT this is optional. (I use sesame, cause thats really the only oil I use).

Maybe it’s just me, but the flavour of sesame just makes everything that much better? I’ve roasted garlic oil free, and that works too.

I kid you not, once you try this aioli you’ll be dipping it, spreading it and drizzling it over everything!

This Vegan Roasted Garlic Aioli is:

  • smooth

  • creamy

  • packed with flavour

  • so easy and quick to make

  • pairs well with so many savoury meals and delicious as a spread/dip

  • dairy & gluten free

  • & so insanely tasty!

Tips and Tricks to making Vegan Roasted Garlic Aioli

  • I love roasting my garlic with some sesame oil in my air fryer! All you have to do is cut the top part of the garlic so most of the cloves are exposed, wrap it in foil and throw it into your air fryer for 15-20 minutes at 400F.

  • *If you’re in a pinch and didn’t have time to soak your cashews beforehand, add 2-4 tablespoon more water or vegetable stock.

  • ** I reduced my aquafaba slightly, and addd in ½ cube of vegetable stock to give it more flavour but this is optional!

If you recreate this Vegan Roasted Garlic Aioli please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

  • 100 g cashews (soaked)*

  • ¼ cup aquafaba (or water)**

  • ½ garlic head, roasted (around 3-5 cloves)

  • 1.5 teaspoon dijon mustard

  • 1 tablespoon lemon juice

  • 1 teaspoon miso paste

  • sugar + salt to taste

Method

  1. Throw all ingredients into a high speed blender and blend until smooth and creamy. Adjust taste by tasting and add liquid to desired consistency.

Notes

  • SERVINGS: 1 cup

  • PREP TIME: 5 minutes

  • COOK TIME: n/a minutes

  • INGREDIENTS: 6

  • DIFFICULTY: EASY

Save it for later! ↓

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  • Miso Roasted Broccoli Cheese Soup with Chili Crisp Croutons

Reader Interactions

Comments

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  1. Amanda says

    June 13, 2019 at 11:42 am

    Wow! this looks and sounds incredible, I'm going to have to try this.

    Reply
  2. Laura says

    June 23, 2020 at 11:44 pm

    Made this to use as a dip for roasted cauliflower, and then cauliflower hot wings tomorrow. I have only tasted it on the spatula & I was wiping sides down in blender & this is very good! It's chilling in the fridge now & look forward to having some later w/ dinner. I used aquafaba & added extra water to thin it some. Didn't see your tip to use veggie broth & didn't think of that - will do next time. I love garlic so added most of the roasted bulb. Very yummy!

    Reply
    • Lisa Kitahara says

      June 24, 2020 at 12:03 pm

      I'm so happy you enjoyed! Thank you for the review 🙂

      Reply

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Hi! I'm Lisa. Welcome to Okonomi Kitchen! Here you'll find delicious vegan recipes that are healthy, simple & easy to make.
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