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Vegan Aioli (+ Oil-Free)

This aioli is vegan & oil-free. For all garlic lovers out there! Get your toasted bread slices ready for dipping! Ready in less than 5 minutes.

Vegan Aioli served with toasted bread

Traditionally, aioli is made out of two ingredients: garlic and olive oil. Cheat versions often combine mayo and garlic. But we are making a completely oil-free aioli, so no olive oil, and no mayo, and still it tastes perfectly creamy and delicious!

In an effort to reduce my mayo consumption (which kind of got out of hand lately), I created this version of aioli using cashews as a base. Soaking the cashews beforehand makes it easier for the blender and results in a perfectly creamy consistency.

I bought a blender with a smaller container to make sauces, and it’s doing a great job in this recipe. If you’re using a blender with regular-sized containers, you might have to double the recipe (just to keep that in mind). 

I really love how easy it is to make this vegan & oil-free aioli. Just dump all the ingredients in the blender. Blend. Done. It couldn’t be any easier.

Vegan Aioli

You can use this garlic dip for cut-up veggies, in wraps, burgers, as a pizza dipping sauce, or, as I did, serve it with toasted bread slices. This reminds me of vacations by the Mediterranean sea, just living life to the fullest.

dipping toasted bread in vegan aioli

How to make vegan & oil-free aioli

The ingredients

You will need: 

  • raw, unsalted cashews
  • lime juice
  • kala namak (Himalayan Black Salt)
  • maple syrup
  • water
  • garlic cloves

The basic steps

cashews, water, kala namak, lime juice and garlic in a blender

Step 1: Soak the cashews in water overnight. Rinse. Drain. Add all the ingredients in a blender. 

Vegan Aioli in a blender

Step 2: Blend until smooth. Done and done!

pouring Vegan Aioli

You can use the aioli immediately, but I like it even more when it’s chilled. Fill it in a glass jar and keep it in the fridge for up to 4 days. 

Vegan Aioli served with toasted bread

Serve the aioli with…

Love it? Rate it!

I hope you will enjoy this vegan & oil-free aioli as much as I did! Let me know if you give it a try!

And don’t forget to rate the recipe if you like it, this helps other users figure out if it is worth a try! 

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Cheers, Bianca

dipping toasted bread in vegan aioli

Vegan Aioli (+ Oil-Free)

Bianca Haun | Elephantastic Vegan
This Aioli is vegan & oil-free. For all garlic lovers out there! Get your toasted bread slices ready for dipping! Ready in less than 5 minutes.
4.86 from 7 votes
Prep Time 5 minutes
Total Time 5 minutes
Course Dip
Cuisine Mediterranean, Vegan
Servings 1 cup
Calories 744 kcal


  • 1 cup cashews raw, unsalted
  • 1/2 cup water
  • 2 teaspoons lime juice
  • 3/4 teaspoon kala namak (Himalayan Black Salt)
  • 1 teaspoon maple syrup
  • 2 garlic cloves


  • Cover the cashews with water and let them soak overnight in the fridge. The next day, rinse and drain.
  • Add all the ingredients in a blender. Blend until completely smooth. Done!


Storage: Pour the aioli in a glass jar and keep it in the fridge for up to 4 days. 


Calories: 744kcalCarbohydrates: 46gProtein: 24gFat: 57gSaturated Fat: 10gSodium: 1768mgPotassium: 851mgFiber: 4gSugar: 12gVitamin C: 5mgCalcium: 59mgIron: 9mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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Recipe Rating


Tuesday 10th of May 2022

Gonna try this for sure!!!


Saturday 9th of November 2019

Omg! To be honest, I’ve never tried aioli. My husband would go crazy for this! I especially like that this aioli is vegan and oil-free. Plus, it’s really easy and quick to make. I’m so eager to give it a try. Gonna serve this with toasted bread slices or baked potato slices as you recommend. Hope it will turn out great. Bianca, thank you for sharing this and all of your useful recommendations. I love your blog so much. Keep it up!

Edith Tsacle

Wednesday 16th of October 2019

This is delicious and super fast and easy! Thank you!