Sometimes being on a restricted diet, whether it’s for ethical reasons or health reasons, can feel really limiting. Especially when it comes to dipping sauces! Like, I can’t tell you guys how much I miss having free range of condiments at burger joints. High fructose corn syrup ketchup? Gimme! Chipotle dipping sauce? MINE! Garlic aioli? …. YUM!
Well, while I’m still trying to perfect ketchup without high fructose corn syrup, I think I’ve managed to nail egg-free aioli. I know, I know… crazy. It’s honestly one of the easiest recipes on my blog and soooo worth adding the ingredients to your grocery list this week. Enjoy!
Is aioli dairy-free?
Yes! Traditional aioli is dairy free, though it’s made with eggs so it’s not vegan or autoimmune paleo friendly. If you have a dairy sensitivity, but not an egg sensitivity, you can eat traditional aioli! Yum!
What is vegan garlic aioli?
Garlic aioli is typically made from emulsified eggs, garlic, and oil. People add it as a dipping sauce for fries, top their burgers with it, add it to deviled eggs.. the possibilities are endless. Eggs, however, are a common food sensitivity and they are eliminated on the autoimmune paleo diet. Since I wanted to create an aioli that was compliant for my autoimmune clients, I made this one without eggs!
What is aioli good with?
Aioli is a delicious condiment that tastes amazing on:
Any raw or cooked vegetable
How do I make vegan garlic aioli?
Glad you asked! My version of vegan garlic aioli combines:
Plain coconut yogurt as the base (I love to use this COYO natural flavor)
Roasted garlic for added flavor (though you could try it raw, or with other herbs and spices)
Olive oil to thin it without reducing the flavor
Vegan Garlic Aioli
- roasting dish
- 1/2 cup unflavored coconut yogurt
- 1/4 tsp sea salt
- 1 head of garlic halved lengthwise
- 1/3 cup extra virgin olive oil separated
- Heat oven to 425 degrees
- Drizzle 1/2 tsp of olive oil on each half of the garlic
- palce in the oven and roast for 45 minutes
- When the garlic is ready it will look golden brown on the top. Carefully separate the garlic from the skin using a fork or knife
- Place garlic, yogurt, remaining olive oil, and sea salt in a blender or magic bullet and blend until combined
- Add additional olive oil until it reaches your desired consistency, if needed