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!
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.
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.
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
- My Go-To Guacamole
- Easy Chimichurri Sauce
- My Go-To Avocado Toast
- Creamy Avocado Banana Green Smoothie
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!
Easy Avocado Aioli (Oil-Free!)
Ingredients
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)
FOR SERVING optional
Instructions
- 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!
Video
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
Jessica says
How would I substitute garlic? I have an allergy to onion and garlic.
Hi Jessica! You could leave it out, but the aioli might taste more like a mayonnaise and less like an aioli!
Nein says
No oil and negligible amounts of garlic? Girl that’s not aioli anymore, that’s just some avocado dressing, call it such. Also what were you making with EGG of all things, that’s not aioli, that’s some garlic mayonnaise.
Hey Nein! This recipe is intended for people who can’t or don’t consume oil due to dietary restrictions and are looking for a substitute to an aioli.
Cindy Romenesko says
I made this with basil and loved it with sweet potato fries. I made half a batch which was plenty. Have a little leftover for veggies. Thank you, for a new favorite!
Yay! We’re so glad it’s a new favorite for you, Cindy! Thank you for the lovely review! xo
Regine says
Thank you for this easy, delicious recipe. The texture was that of mayonnaise, and it tasted great. I wouldn’t call it aioli, as it doesn’t taste anything like it (surprise!), but who cares when it is so delicious? It replaces hands up vegan mayonnaise that is store bought, and is super healthy. This is a keeper!
We’re so glad you enjoyed it! Thanks for sharing, Regine!
Christine Benjamin says
This recipe is so easy and is super yummy. I put it over pasta, salad, chickpeas etc.
Thanks, Christine! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo
Vicky says
This is great! I just made it and my toddler who is a huge guacamole fan it’s eating it by spoonfuls! I only had one avocado So I supplemented with a handful of spinach and it’s still delicious. I’m throwing it on sweet potatoes with some quinoa and baked chickpeas. Amazing lunch! Thanks for such awesome quick and healthy options as always!
Lovely! Thanks for sharing, Vicky!
Holly says
This looks delicious, however I don’t have an immersion blender or regular blender. Do you think this would work in a food processor? Thanks!
Yes!
Janet says
Delicious!!! Made with frozen avocado and fresh basil.
Whoa good to know that worked!
Régine says
Actually, traditional aioli doesn’t contain egg at all: it is made only with garlic and oil (hence its name: ail (garlic) i (and) oli (oil). It is way more difficult to make than what is generally called aioli, where the egg acts as an emulsifier. I have bought some avocados today, and will try this recipe as soon as they are ripe enough. Thanks for the great recipes, gorgeous pictures and inspiration.
Thanks for sharing, Régine! Let us know how it goes!
Jaya says
Is there any substitute for aquafaba in this recipe?
You could opt to leave it out!
Abbas says
Can I put some extra virgin olive oil in this recipe
Yes!
Hanna says
I often make this kind of sauce with avocado and silken tofu ! its amazingly creamy and doesn’t add taste, just lightens up a bit the avocado !
Thanks for sharing, Hanna!
Katie says
What can you substitute aquafaba with?
I would suggest leaving it out.
nvrm says
Please clarify, maybe I missed a step, but if this is “oil-free”, how did you remove the oil the avocado contains naturally?
Hi, we are referring to no added oil :D – most foods contain some amount of oil/fat naturally.
Ana Pineda says
How long will it keep if I have left overs ?
Thank you!! You are so inspiring
I’d say it can last several days. You’ll know it’s bad when the color turns. Hope that helps!
Alex says
Is there any possible substitute for aquafaba? It’s okay if it’s non-vegan. I know aquafaba is an essential ingredient, as I realise its function, so it might not be possible to substitute, but I would appreciate suggestions as my mother sadly has a strong aversion to eating it!
I’d say leave it out! It adds some texture / fluffiness. But it’s not required.
Alex says
Thanks a lot! Can’t wait to try your recipe!
Nayna says
Can we substitute anything for the aquafaba?
I’d suggest leaving it out!
Jennie says
This sounds and looks delicious! I might give it a go, sounds easier than making aioli.
Let us know how it goes!