Creamy garlic basil vegan aioli is the perfect dip for roasted vegetables or spread for veggie burgers. Requiring just 5 minutes and 4 ingredients, it’s made with whole foods and completely oil-free.
- 3/4 cup cashew vegan mayo
- 2 cloves of garlic, minced
- Juice of half a lemon or 1 tablespoon fresh lemon juice
- 1 tablespoon of dried basil
- Salt to taste
- Add all of the ingredients to a small bowl and stir until well combined.
- Serve as a dipping sauce, spread, or topping.
Use apple cider vinegar is a great replacement if you don’t have fresh lemon juice.
If you have a nut allergy my Vegan Tofu Sour Cream is an excellent option for this recipe. It’s made using silken tofu and makes an incredibly creamy sauce.
I prefer the texture of minced garlic in this recipe but if you prefer smooth sauces simply add everything to a high-speed blender and process until smooth and creamy consistency you prefer. You could also use an immersion blender, hand blender, or stick blender. A food processor is also a viable option.
If you are using fresh basil remember to add 3 1/2 times the amount of dry basil.
I would suggest investing in a good garlic press for mincing or buying pre-minced garlic. You can use a knife but it’s a bit more tedious and if you’re prone to injuries it might also be a hazard to one of your fingers.
- Serving Size: 1 Tbsp
- Calories: 51
- Sugar: 0.6
- Sodium: 1.6
- Fat: 3.9
- Carbohydrates: 3
- Fiber: 0.3
- Protein: 1.7
- Cholesterol: 0
Keywords: garlic aioli, vegan garlic aioli, garlic basil vegan aioli, aioli, vegan spreads and dips, condiments, spread, dipping sauce