The ideal dipping sauce for your fries, this lemon garlic aioli is vegan, oil-free, nut-free, and only takes about 5 minutes to make! This is a whole food, plant-based, gluten-free recipe.
Following my dreams of creating a french fry dipping sauce that is light, flavorful, creamy, and oil-free, I wasn't so sure this tofu-based version would turn out. I thought the tofu might be too tangy and the wrong texture. I was pleased to discover that wasn't the case!
An oil-free, dairy-free, vegan lemon garlic aioli? Yes, 100%! I can't wait for you to try it. Remember to let me know of any questions in the comments and tag me on Instagram to share your aioli!
What's to Love about this Oil-free Lemon Garlic Aioli
Nutritious: Instead of just being merely a tasty dip, this oil-free aioli is actually health-promoting, with fiber, protein, calcium, potassium, and vitamins!
Light: While being made with real-food, nutrient-dense ingredients, this aioli is also relatively light, with a tofu base instead of oils, dairy, eggs, mayo, or nuts. It's a great option for weight loss.
Satisfies most dietary restrictions: This is a nut-free, oil-free, gluten-free, vegan recipe, so it satisfies most dietary needs. I've even provided a salt-free suggestion in the next section.
Kid-friendly: Kids can enjoy this tasty dip, too - especially with the lower garlic option. If they don't like the lemon zest flavor, skip the lemon zest.
Versatile: Use this with anything that you feel pairs well with a lemony garlicky flavor. I love it with fries or roasted veggies.
Quick and easy: This is a simple blend-the-ingredients-and-go recipe, so it can be ready in just 5 minutes!
Ingredients and Variations
Firm tofu: The key to the wonderful creamy, fluffy texture of this lemon garlic aioli is using firm tofu. That said, if you only have access to silken or soft tofu, you can certainly try it. The texture and flavor will likely be a bit different.
Lemon juice and lemon zest: The lemon juice gives the aioli a bit of a zippiness, while the zest provides that lemony flavor. Feel free to add more or less, depending on preferences.
Garlic: Because garlic preference can really vary, I've given the option to add one or two tablespoons of raw, coarsely-chopped garlic. Use the amount to your liking.
Nutritional yeast: Flavor depth is provided by the "nooch" or nutritional yeast.
White pepper: White pepper has a special brand of spiciness, very different from black pepper and really nice in this aioli. That said, if you only have ground black pepper, go ahead with that instead.
Salt: Salt brings the flavors together. Lemon juice can do the same thing, so if you are wanting to go salt-free, try adding more lemon juice instead of the salt, until the flavors are where you want them.
Unsweetened plain plant-based milk: Any will do, though they each provide a slightly different flavor. I like using oat milk.
To make this vegan version of lemon garlic aioli, gently squeeze excess water out of the tofu. You can do this by using a tofu press, squeezing it carefully over the sink, or wrapping it in a dish towel and pressing on it. You only need to do this briefly, don't worry about removing all the water.
Combine all the ingredients in a high speed blender or food processor. Run the machine until the ingredients are well combined and smooth.
If too thick, add more milk by the tablespoon until you've reached the desired consistency.
Serve however you'd like on whatever you'd like. I love drizzling it on top of roasted veggies, including it in a buddha bowl, or dipping my french fries in it. It also makes a great sandwich spread in place of mayo.
The estimated serving size is generous, since this is a low calorie, low fat, nutritious dip. Have at it!
Store in a sealed container in the refrigerator and use within the week.
Other drizzle & sprinkle toppings
Enjoy Lemon Garlic Aioli with these recipes
Vegan Lemon Garlic Aioli Recipe (oil-free)
- blender or food processor
- 14 ounces firm tofu level 4 firmness, with liquid gently squeezed out
- ¼ cup nutritional yeast
- 2 tablespoons lemon juice
- ¾ teaspoon lemon zest or the zest of one medium lemon
- 1 tablespoon garlic small cloves or coarse chop. 2 tablespoons for more garlic flavor.
- ¼ teaspoon salt heaping
- ⅛ teaspoon white pepper
- ¼ cup unsweetened plain milk plant-based; I like oat milk. Add more by the tablespoon if too thick.
- Blend all ingredients in a blender (preferably high speed for smoothness) or food processor until well combined.
- If too thick, add more milk one tablespoon at a time until your desired consistency is achieved.
- Serve as a dip for french fries or a sauce for roasted veggies or buddha bowls. Store in the fridge and use within a week.