Looking for a creamy, flavorful vegan dip that’s healthy, rich, and doesn’t rely on oil or dairy? This oil-free vegan aioli using avocado and lemon is the answer. It’s tangy, smooth, and loaded with garlicky goodness—making it a stellar alternative to traditional aioli recipes that rely heavily on eggs and oil. The creamy avocado gives it body, lemon adds that pop of brightness, and garlic rounds everything out with bold flavor. This is the kind of dip that disappears quickly at parties and makes everyday meals more exciting. Whether you’re dunking veggies, smearing it on sandwiches, or spooning it over roasted potatoes, this vegan aioli will become your go-to.

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Creamy Oil-Free Vegan Aioli with Avocado and Lemon

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Prep Time 10

Total Time 10

Course Condiment

Cuisine Mediterranean

Servings 4 (makes about 1 cup)

Equipment

Blender or food processor A high-speed blender like a Vitamix will give you the silkiest results, but any blender or small food processor will work.
Spatula To scrape down the sides of the blender and get every bit out.
Garlic press (optional) If you don’t have a strong blender, pressing the garlic first helps avoid garlic chunks.

Ingredients

1 large ripe avocado – peeled and pitted. The key to a smooth aioli is using a perfectly ripe avocado.
3 tablespoons fresh lemon juice – adds acidity and brightness; bottled lemon juice can be used in a pinch.
2 garlic cloves – raw for a bold garlic flavor or roasted for a milder, sweeter taste.
1 teaspoon Dijon mustard – for a slight tang and depth.
2 tablespoons unsweetened plant-based yogurt or water – use water for a lighter version or yogurt for extra creaminess.
1/4 teaspoon sea salt – adjust to taste.
1/4 teaspoon black pepper – optional but adds depth.
Fresh herbs like basil or parsley optional – adds complexity and freshness, especially if you're aiming for a basil aioli vibe.
Pinch of smoked paprika or cayenne pepper optional – for a kick that turns this into more of a spicy aioli sauce.

Instructions

Step 1: Prep the Ingredients

Slice the avocado in half, remove the pit, and scoop the flesh into your blender or food processor. Peel the garlic cloves and add them in.

Step 2: Add Flavor

Pour in the lemon juice and Dijon mustard. These provide the sharp, tangy base that mimics traditional aioli’s brightness. Add plant-based yogurt or water to loosen the consistency.

Step 3: Blend Until Smooth

Add salt, pepper, and any optional spices or herbs (like cayenne or basil) now. Blend until the texture is completely smooth and creamy. If it's too thick, add a little more water or lemon juice, one teaspoon at a time.

Step 4: Taste and Adjust

Taste your aioli. Want more tang? Add more lemon. More heat? A pinch more cayenne. Not garlicky enough? Add another clove (or half) and blend again. Customizing the flavor is key here.

Step 5: Chill and Serve

Scoop your vegan aioli into a bowl or airtight container. Chill for at least 30 minutes if you have time—this helps the flavors meld. Or serve it right away if you can’t wait.

Pairings

This oil-free avocado aioli is endlessly versatile and fits beautifully with all kinds of vegan dip recipes and meals:

As a vegan veggie dip: Serve alongside crisp raw vegetables like carrots, celery, cucumber, bell peppers, and cherry tomatoes.
With roasted or grilled vegetables: Use it like a pesto aioli or drizzle over grilled zucchini, sweet potatoes, and cauliflower.
On sandwiches or wraps: Spread on a veggie wrap or burger bun in place of mayo.
With crispy tofu or tempeh: Adds creaminess and contrast to crispy proteins.
As a dip for homemade sausage balls: Believe it or not, vegan sausage balls pair beautifully with this dip, giving a balance of richness and brightness.
Topping for grain bowls or tacos: Adds a creamy component that lifts the entire dish.
With fries or sweet potato wedges: Your healthy take on classic garlic aioli dip for fries.

Want to spice it up? Mix in some sriracha or hot sauce to turn it into a bold, spicy aioli sauce. Add chopped herbs for a fresh, green basil aioli effect.

FAQs

1. Can I use lime instead of lemon in this vegan aioli recipe?

Yes, lime will work great and give a slightly more tropical flavor. It also complements avocado very well and gives a vibrant twist to the aioli.

2. Is this avocado aioli recipe good for meal prep?

Absolutely. Store it in an airtight container in the fridge for up to 3 days. The lemon helps preserve the color, but you may notice slight browning after a while due to the avocado.

3. What kind of garlic works best?

Raw garlic gives a bold, punchy flavor that’s traditional in aioli. But if you prefer a milder taste, roast the garlic first or use garlic powder in smaller quantities.

4. Can I make this without a blender?

Yes, but the texture will be chunkier. You can use a fork or potato masher and whip everything by hand. A mini food processor or immersion blender can also work in a pinch.

5. Is this similar to a traditional garlic aioli recipe?

Flavor-wise, yes—it mimics the tang and garlicky depth of a classic garlic aioli recipe, but without the egg yolk and oil. This version is a vegan garlic aioli recipe that’s lighter, healthier, and just as satisfying.