There’s something magical about a creamy, garlicky aioli—especially when it’s 100% plant-based. This vegan garlic aioli with nutritional yeast and mustard hits all the right notes: tangy, bold, savory, and smooth. Whether you’re slathering it on a sandwich, dipping fries into it, or pairing it with grilled veggies, this aioli sauce is the kind of thing you’ll want to keep in your fridge at all times. It’s also the perfect upgrade if you’re already familiar with classics like lemon aioli recipes, roasted garlic aioli, or even a zesty avocado aioli. But today, we’re taking a unique turn with the umami boost from nutritional yeast and a hint of mustard heat—giving this vegan aioli a flavor profile that’s both classic and fresh.
Creamy Vegan Garlic Aioli with Nutritional Yeast and Mustard
Prep Time 10 minutes mins
Total Time 10 minutes mins
Course Condiment
Cuisine Mediterranean
Servings 1 cup (8 servings)
Immersion blender or high-speed blender This is essential to properly emulsify the ingredients and create that rich, creamy texture aioli is known for.
Measuring cups and spoons Precision matters for the oil-to-liquid ratio in this emulsified sauce.
Garlic Press or Microplane Especially useful if you’re using raw garlic and want it super fine.
Step 1: Choose Your Garlic Style
- You have two solid options here. If you want a bold punch go with raw minced garlic. If you're after a more mellow, sweet garlic flavor like in a classic roasted garlic aioli, roast your garlic beforehand. To roast, wrap unpeeled cloves in foil, drizzle with a little oil, and bake at 400°F (200°C) for 25 minutes until soft.
Step 2: Combine the Base Ingredients
- Into your blender or food processor add:
- Soy milk
- Garlic raw or roasted
- Dijon mustard
- Lemon juice
- Nutritional yeast
- Salt and pepper
Step 3: Emulsify with Oil
- Now with your blender running, slowly drizzle in the oil. This is the key step in any aioli recipe—the slow addition of oil allows everything to emulsify and thicken. Keep blending until the sauce is thick and glossy. It should have a consistency similar to mayo or a thick salad dressing.
Step 4: Taste and Tweak
- Now’s the time to taste. Want it tangier? Add more lemon juice. Want a richer flavor? Toss in half an avocado for a luscious avocado aioli recipe twist. Craving herbal notes? A handful of basil turns this into a dreamy basil aioli.
Step 5: Chill and Store
- Transfer your aioli to a glass jar with a lid and refrigerate. It’ll thicken slightly more as it chills and keeps well for up to 7 days. Be sure to stir before each use.
Perfect Pairings
This vegan garlic aioli is wildly versatile and works with almost everything. Here are some tasty ideas to get your inspiration flowing:
Fries, Wedges, and Roasted Veggies
Use this as a next-level garlic dipping sauce for air-fried potato wedges, sweet potato fries, or roasted cauliflower.
Vegan Sandwiches and Wraps
Spread it generously on grilled veggie paninis, tofu wraps, or hearty portobello mushroom burgers.
Vegan Garlic Bread
Swap your usual spread with this vegan garlic aioli recipe for the ultimate vegan garlic bread. Toasted baguette, slathered with aioli, and broiled until golden? Yes, please.
Buddha Bowls and Salads
Use as a creamy drizzle over grain bowls, lentil salads, or even falafel wraps. It adds a bold hit of flavor without overwhelming other ingredients.
Vegan Tacos or Roasted Tofu
Drizzle over crispy tofu tacos, grilled corn, or a jackfruit carnitas plate. Think of it as a flavor-packed vegan version of lemon garlic aioli—but with even more depth.
Frequently Asked Questions
1. What type of oil is best for vegan aioli?
Neutral oils like sunflower, grapeseed, or avocado oil are ideal. Olive oil can be used, but it may overpower the flavor unless it’s very light.
2. Can I make this without soy milk?
Absolutely. Any unsweetened, unflavored plant milk works—almond, oat, or cashew milk are great options. Just avoid anything sweetened or flavored with vanilla.
3. Is nutritional yeast necessary?
It’s optional, but highly recommended. Nutritional yeast adds a cheesy, savory depth that elevates this from a simple aioli sauce recipe to something more complex and satisfying.
4. Can I use pre-minced garlic or garlic powder?
Fresh garlic is preferred for flavor and texture, but in a pinch, you can use 1/4 teaspoon of garlic powder per clove. Pre-minced garlic works too, but the flavor won’t be as vibrant.
5. Is this the same as mayonnaise?
While traditional mayonnaise and aioli are similar, this vegan aioli recipe is egg-free and dairy-free. It has a similar creamy consistency but packs in more flavor thanks to garlic, lemon, mustard, and nutritional yeast.
