Vegan Garlic Aioli


My family LOVES vegan garlic aioli. We could eat it on practically anything. I have seen Zander eat it on orange slices, and a member of our “adopted family,” Peter Hammarstedt, even jokes about eating it on chocolate chip cookies (at least I think this is a joke)! We once flew a jar of Wildwood Zesty Garlic Aioli all the way to Tasmania and hand-delivered it to Peter before his ship embarked on a mission to defend the whales in the Southern Ocean Whale Sanctuary, off the coast of Antarctica. So it occurred to me last weekend that I should really try making this household staple from scratch, using organic ingredients.

Sunday was my first attempt, and I think that with a few minor tweaks, we will be able to achieve the exact flavor we are looking for. For now, I will share with you the base recipe (which we slightly adapted) for Homemade Vegan Mayo, by Molly Patrick. Coincidentally, this recipe made the perfect amount to fill an empty Wildwood garlic aioli jar. 🙂



1/2 cup organic unsweetened soy milk
1/2 tsp sea salt (I increased this to about 3/4 tsp, but it’s good to start with 1/2 tsp and add more as needed)
1 tsp ground mustard
2 tsp garlic powder
2 tsp apple cider vinegar
2 tsp agave nectar
1 cup organic canola oil

I added
– 4 large cloves raw garlic (next time, I will use more garlic–and I might try sautéing it first, as Molly suggests, although we do really like the bite of raw garlic)
– the juice of 1 small lemon (next time, I will use at least 50% more fresh lemon juice)


Combine soy milk, sea salt, ground mustard, garlic powder, apple cider vinegar, agave nectar, garlic, and lemon juice in a high-speed blender.

Remove the middle part of the blender’s lid (while the blender is still running) and slowly pour in the canola oil.

Place the lid back on and continue blending until the garlic aioli is thick and creamy.

Molly suggests all sorts of yummy flavor variations, which I look forward to trying once we have nailed our basic garlic aioli. This one is really good (the texture is absolutely amazing!), but it’s not quite as tangy as it should be. I think more lemon juice will help to brighten it up a bit. I might also try substituting grapeseed oil for the canola oil, although on second thought, I should probably stick with canola, since that is what Wildwood uses.

On a semi-related note, I am planning to try and make some fluffy whipped garlic soon, like the kind we pay big bucks for at the local farmers’ markets each weekend. It should be pretty straightforward, with only garlic, lemon juice, and sea salt, but you never know… I’ll let you know how that turns out once I’ve made some. In the meantime, we will continue to enjoy our yummy homemade garlic aioli!



About Kim McCoy

Kim McCoy is a passionate animal and environmental advocate with a B.S. in Business Administration from UT Knoxville and a J.D. specializing in Animal and Environmental Law. She graduated with honors from Lewis & Clark Law School, where she served as Editor in Chief of the internationally acclaimed Animal Law Review and interned with the National Center for Animal Law and the International Environmental Law Project. Kim is a member of MENSA (the “high IQ society”) and previously worked for Sea Shepherd Conservation Society in a variety of roles, including Executive Director, Director of Campaigns, and Director of Legal Affairs. Kim is also the former Executive Director of the One World One Ocean Foundation and the proud mother of a healthy, thriving son who has been vegan since conception. Currently serving as Executive Director of Big Life Foundation, which protects wildlife and wild lands in Eastern Africa, Kim remains deeply committed to the defense of animals worldwide.
This entry was posted in Recipes. Bookmark the permalink.

3 Responses to Vegan Garlic Aioli

  1. Mike & Gloria McCoy says:

    What a good recipe. I like it also.

    Sent from Mike & Gloria’s iPad.

  2. Aaron says:

    Hi Kim, I tried making the Garlic Aioli above and am just NOT able to get it to become “smooth” and “creamy” like your photo above. Are there any other ingredients that you are using? Did you add rice flour, or a thickener? And how long did you blend it for? I’ve just switched from Vegetarian to Vegan, and I really dislike the extras in the Wildwood recipe. Thanks Aaron

    • Kim McCoy says:

      Hi Aaron, I’m so sorry to hear that your garlic aioli didn’t turn out with the right texture. That must have been very disappointing for you (it would be for me). To answer your question, no, I did not use any ingredients other than the ones mentioned in the recipe, and to be honest, I don’t remember how long it took in the blender to achieve the right consistency. Since I returned to work full-time over a year ago, it’s been a while since I’ve had the pleasure of making things like this from scratch… 😦 The only thing that comes to mind to ask you is whether or not you were using a high-powered blender, such as a Vitamix or Blendtec or similar? I use a Vitamix, and I suppose the type of blender could possibly make a difference…? Also, it might affect the consistency if you did not wait and add the oil after first blending the other ingredients. I wish I had better advice to offer, but please know that I wish you all the best with this and also with your transition to veganism!! Warmly, Kim

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s