Easy Vegan Aioli (Garlic Mayonnaise)

Is aioli…mayo? Or is it something else entirely? What’s the deal? Is it a foreign way to say mayonnaise or something entirely different? Let’s check it out. Your aioli education starts now.

Aoili’s story dates back a good amount of years. In many Mediterranean countries, aioli refers very specifically to a sauce made from olive oil that has been emulsified into mashed garlic, traditionally using a mortar and pestle—add some salt and that’s it. Nothing like egg yolk, no acid like classic mayonnaise contains. It’s really just a generous amount of garlic mashed up with oil to form a fluffy emulsion. I haven’t come across traditional aioli anywhere in Spain so far apart at my own home.

I made the traditional aioli sauce just to have the experience for this post. I wasn’t impressed, honestly. It’s labor-intensive and “breaks” easily, meaning that the oil separates and it looks like a greasy, terrible soup.

So, my recipe is a modern easy, vegan aioli sauce using raw cashews, lemon, salt, Dijon mustard and the obvious garlic.

This Vegan Garlic Aoili recipe requires very little equipment:

• Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
• High-speed blender such as Omniblend Blender (affiliate link)
• My favorite food container Prep Naturals Glass Meal Prep Containers (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!