Easy Avocado Aioli (Oil-Free!) | Minimalist Baker Recipes

Holding a spoonful of creamy vegan aioli over a jar

I tried to make classic aioli with egg and oil recently, and it was a huge flop. I didn’t love how heavy and oily it was or how much work it required, and I craved something much lighter but similar in flavor.

I wondered if nature’s butter — avocado — would make an aioli base, and my suspicion was correct! This creamy, citrusy, garlicky aioli comes together in just 5 minutes with 6 ingredients in 1 blender. Let us show you how!

Plates and bowls of halved avocados, limes, cilantro, garlic, aquafaba, and black pepper

Origins of Aioli

Aioli is a popular condiment in many regions of the Mediterranean including France, Italy, and Spain. But the origins of a sauce resembling aioli date as far back as the Roman Empire (source)!

It’s traditionally made with a combination of garlic, egg yolk, oil, and lemon juice. Our avocado version is not traditional but resembles the flavor and rich, thick texture of aioli.

How to Make Avocado Aioli

This easy recipe starts with adding avocados to a small blender or to the cup of an immersion blender (our preferred method). The avocado adds an incredible creaminess and keeps this recipe oil-free.

Glass jar with avocado, aquafaba, garlic, cilantro, salt, pepper, and lime juice

Next, the liquid from a can of chickpeas (a.k.a. aquafaba) is added. There’s no need to whip it first, just add it right in. It acts as an egg substitute, making the aioli light and fluffy.

Then garlic is added for zing, lemon for acidity, and salt and pepper for flavor. You can also add fresh herbs at this time. I went with cilantro for freshness and an extra pop of green. But rosemary or basil would also be delicious!

Blend it all up and it’s ready for serving! It’s best served fresh because it loses its vibrant green color with time.

Using an immersion blender to make creamy oil-free vegan aioli

We hope you LOVE this avocado aioli! It’s:

Garlicky
Creamy
Lemony
Light
Satisfying
& Very versatile!

It’s the perfect dip for things like roasted potatoes, sweet potato fries, or veggies, and would make a lovely spread on sandwiches, burgers, and more!

More Avocado Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Holding a spoonful of Avocado Aioli over a jar

Prep Time 5 minutes

Total Time 5 minutes

Servings 12 (2-Tbsp Servings)

Course Dip

Cuisine Gluten-Free, Mediterranean-Inspired, Oil-Free, Vegan

Freezer Friendly No

Does it keep? 24-48 Hours

AVOCADO AIOLI

  • 2 ripe avocados
  • 5-6 Tbsp aquafaba (the liquid from a can of chickpeas // GUIDE TO AQUAFABA)
  • 3-4 cloves garlic, peeled and minced or pressed
  • 2 Tbsp lemon juice (or lime juice)
  • 1/2 tsp sea salt, plus more to taste
  • 1 healthy pinch black pepper or red pepper flake
  • 1 Tbsp fresh minced rosemary, cilantro, or basil (optional)
  • Add ripe avocados to a small blender or immersion blender cup. Top with aquafaba, garlic, lemon juice, salt, pepper (or red pepper flake), and fresh herbs of choice (optional).
  • Blend until well combined and smooth. Then taste and adjust flavor as needed, adding more lemon for acidity, salt to taste, garlic for zing, aquafaba if too thick, or more herbs to taste.

  • Store in the fridge and use within 24-48 hours (it loses its vibrant color as it oxidizes). Perfect with roasted potatoes, sweet potato fries, chips, veggies, and more!

*Recipe as written makes 1 ½ cups.
*Nutrition information is a rough estimate calculated without optional ingredients.

Serving: 1 two-tablespoon serving Calories: 41 Carbohydrates: 2.6 g Protein: 0.6 g Fat: 3.5 g Saturated Fat: 0.5 g Polyunsaturated Fat: 0.41 g Monounsaturated Fat: 2.22 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 100 mg Potassium: 121 mg Fiber: 1.6 g Sugar: 0.2 g Vitamin A: 34 IU Vitamin C: 3.21 mg Calcium: 5.15 mg Iron: 0.18 mg


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