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Garlic Basil Vegan Aioli

  • Author: Shane Martin
  • Prep Time: 5 mins.
  • Total Time: 5 minutes
  • Yield: 16 servings 1x
  • Category: Dressings & Sauces
  • Cuisine: Vegan
  • Diet: Vegan


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


  1. Add all of the ingredients to a small bowl and stir until well combined.
  2. 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