Easy Avocado Aioli (Oil-Free!)

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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:

& 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

Easy Avocado Aioli (Oil-Free!)

An incredibly creamy oil-free aioli made with ripe avocado! Just 6 ingredients, 5 minutes, and 1 blender required for this dip or sauce that’s perfect alongside roasted potatoes, veggies, chips, and more!
Author Minimalist Baker
Picking up a spoonful of Avocado Aioli from a glass jar
5 from 4 votes
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



  • 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.

Nutrition (1 of 12 servings)

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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My Rating:

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jessica! You could leave it out, but the aioli might taste more like a mayonnaise and less like an aioli!

  1. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad it’s a new favorite for you, Cindy! Thank you for the lovely review! xo

  2. 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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks, Christine! Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xo

  3. 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!

  4. 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!

  5. 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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say it can last several days. You’ll know it’s bad when the color turns. Hope that helps!

  6. 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!