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This creamy Vegan Aioli recipe is an egg-free garlic miracle! It is a deliciously easy healthy sauce that goes with everything.

a grey bowl with vegan aioli topped with sliced green onions with a plate of vegetables.
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Looking for an egg-free mayonnaise that is perfect as a dip, spread, or sauce? Look no further than this incredible vegan aioli recipe!

With just a few ingredients, your sandwiches, salads, and dippable snacks are about to be taken to the next level.

How to Use Vegan Mayonnaise

This dip is great with Fried Artichoke Hearts, Frozen Sweet Potato Fries in the Air Fryer, Crispy Turnip Fries, or Blistered Shishito Peppers.

To use it as a sauce, drizzle it over Tempura Cauliflower, Air Fryer Tofu, Crispy Butternut Squash, or Air Fryer Cauliflower.

You can use it in place of Greek yogurt in this Green Pea Salad, Instant Pot Potato Salad, or Healthy Coleslaw recipe, or instead of sour cream in our Chipotle Sauce. Or instead of the mayo in this Pesto Mayo.

And, of course, you can use it “OG” style on a sandwich like this Tempeh BLT Sandwich.

cashews, white wine, lemon, and other ingredients on a white board

If you’ve never soaked and blended cashews before, you’re in for a real treat! They create the creamiest base for this vegan mayonnaise. They’re also the base of this dreamy Chocolate Vegan Ice Cream.

You’ll need a food processor or a blender. Not all blenders are created equally, so if you don’t own a high-powered blender, it’s ok, I’ve got your back.

Instead of doing a quick 1-2 hour soak of the cashews, you’re going to soak yours for 5-12 hours and start with hot water. It’s still going to be delicious and creamy; swearsies.


  • To take this recipe to the next level, use black salt to give this aioli an “eggy” flavor. Himalayan black salt (like this brand) boosts the flavor of many homemade vegan foods.
  • A previous version of this recipe included 1-3 tsp of sriracha for a spicy flavored vegan mayonnaise. I highly recommend it, but leave it out if you’re looking for a base mayo recipe.
  • If the flavor of raw garlic is a bit much for you, try using roasted garlic for a more mellow flavor. Check out our Roasted Garlic in the Air Fryer and Instant Pot Roasted Garlic recipes for more details.
  • Add in 1 tsp of Dijon mustard.
  • Use apple cider vinegar or white wine vinegar in place of the cooking wine.
2 photos showing how to make vegan mayonnaise in a blender.

Pro Tips/Recipe Notes

  • If you can’t eat cashews, sub in 1/3 cup of aquafaba (the liquid from a can of chickpeas).
  • Your homemade egg-free mayo will last for up to a week in the fridge. Keep it in an air-tight container like a mason jar with a lid.
  • No minced garlic? Feel free to sub in garlic powder. Start with 1/2 tsp and then adjust to taste.
vegan mayonnaise dip in a bowl with a plate of french fries

Vegan Garlic Mayonnaise WEIGHT WATCHERS POINTS

One serving has 2 WW Freestyle SmartPoints.

5 from 2 ratings

Vegan Aioli

Prep: 10 minutes
Soaking time: 2 hours
Total: 2 hours 10 minutes
a grey bowl with vegan aioli topped with sliced green onions with a plate of vegetables.
This creamy vegan aioli recipe is an egg-free garlic miracle! It is a deliciously easy healthy sauce that goes with everything.



  • In a deep vessel, cover cashews with 4 cups of water. Let soak for 2-12 hours.
    1 cup unsalted cashews, 4 cups water
  • Drain the cashews, and place them in a food processor or high-powered blender along with 1/2 cup of water. Tip: If you are using a food processor, you'll want to make sure the 1/2 cup of water is hot.
    1 cup unsalted cashews, 3 tsp lemon juice, 1 clove garlic, 1/2 tsp kosher salt, 1 tsp dried parsley, 1/2 cup water, 1 tsp dried chives, 1/2 tsp smoked paprika, 1 tsp white wine, pinch ground black pepper
  • Blend until everything is incorporated and silky smooth.


  1. If you use a food processor or conventional blender, soak the cashews for 12 hours. Start the soaking process with hot water.
  2. A food processor will likely take about 5 minutes of blending time and require a lot of pauses to scrape down the sides. A high-powered blender still needs almost 2 minutes and scraping down the sides at least once.
  3. To take this recipe to the next level, use Himilayan black salt to give this aioli an “eggy” flavor.
  4. Optional: add in 1 tsp of Dijon mustard.
  5. Will keep in the fridge for up to one week.


Serving: 1tbspCalories: 40kcalCarbohydrates: 2gProtein: 1gFat: 2gSaturated Fat: 0gCholesterol: 0mgSodium: 56mgPotassium: 54mgFiber: 0gSugar: 0gVitamin A: 205IUVitamin C: 2.6mgCalcium: 8mgIron: 0.5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Condiments
Cuisine: American
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!

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About Sarah

Helping you serve up budget-friendly sustainable recipes with a side of balanced living.
Come for the food. Stay for the snark.

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  1. Tried this while we’re on W30 as we love shishito peppers and aioli but this is definitely not a good substitute. 

  2. Yum! I have never used cashews in a recipe like this. I was surprised at how creamy the sauce was. I am excited to share this with my dairy free nephew.5 stars

      1. Thanks so much for letting me know about the ice cream recipe. I am going to have to give it a try. I am glad that you mentioned that the ice cream maker isn’t necessary! Thanks!

  3. You have found a way to work both wine and smoked paprika into a condiment? I am in awe of this. Love the idea of a cashew based mayo, so decadent but healthy. Amazing!5 stars

  4. Sadly, I won’t be able to make this due to my husband’s tree nut allergy, but I have a friend that I’ve passed this along to who also hates mayo and loves spicy foods. Perhaps she’ll be kind enough to share with me after she makes some.

  5. Hi Sarah,
    The post about the recipe for US Kids magazine did not let me go there, it comes up as Saturday Evening Post and the comments on that post from you also said error message, FYI

    1. Oh yes, good times. That is a post that is 7 years old and I actually deleted it from the blog today. Somehow the notification system sent out an email making it look like a new post. Oy!

      Thanks for letting me know.