Easy Vegan Lemon Aioli Without Aquafaba
Vegan Lemon Aioli | This cashew based aioli is so full of flavour, from fresh lemon juice and lemon zest. This bright lemon aioli is perfect for dipping or spreading on your favourite snacks.
This easy vegan lemon aioli recipe is made with raw cashews for a creamy texture, fresh lemon juice and garlic for tanginess, lemon zest for freshness, and salt and pepper for basic flavour! This lemon flavoured aioli is oil free and perfect for dipping sweet potato fries, or vegetable slices.
This is the best vegan aioli without aquafaba! You’ll only want to make homemade vegan aioli from now on. This vegan aioli recipe is easy to make and only takes 20 minutes, from start to finish.
After simmering raw cashews for just 15 minutes, you’ll want to blend them in a blender for the best blending. Add some water to help the cashews blend into a smooth sauce, along with the lemon juice, garlic, salt, and pepper. This vegan aioli recipe is customizable, so you can use your favorite add ins.
Vegan lemon aioli is great on roasted veg, from asparagus to baked sweet potato. Try it with my Carrot Fries.
You can use this vegan aioli in place of mayonnaise, in sandwiches, wraps, or on veggie burgers. Try it on my Chickpea Tuna Wrap.
Try my Vegan Garlic Aioli recipe if you love garlic!
Vegan lemon aioli variations
Lemon aioli is bright and flavourful on its own, but you may want to add more to it!
For a more enhanced lemon flavour, add more lemon zest or lemon juice.
Add another garlic clove for lemon garlic aioli.
Herbs would go great with the tangy lemon flavour. Try basil, dill, chives, or parsley. Chop it up and mix it into the aioli with the lemon zest.
Add a drizzle of honey or maple syrup to sweeten the aioli.
How to make egg free aioli
Traditional aioli is a thick creamy sauce made with garlic, olive oil, and egg yolk. Making vegan aioli is quite an easy process! To replicate the creamy texture, use raw cashews. Cover them with water and bring them to a boil. Then lower the heat and simmer for 15 minutes.
Drain them and transfer them to a blender. Now you can add any flavours you want. For this recipe, I use lemon juice, zest, and garlic. Also, add some water to help the cashews blend into a sauce. Try my Vegan Garlic Aioli!
Ingredients
More about the ingredients in this recipe. The exact measurements are below.
Instructions
Add the cashews to a pot and fill with water to cover. Cover with a lid and bring to a boil. Low the heat to medium and simmer for 15 minutes.
Drain the cashews and transfer them to your blender or food processor. Add the garlic, lemon juice, water, salt and pepper.
Blend until smooth, about a minute. Scrape down the sides once or twice. Blending in a food processor may take longer.
Remove the blade and mix in the lemon zest.
Lemon aioli is perfect for dipping, or spreading on a sandwich or crackers.
Tips for making cashew aioli
What to serve with lemon aioli
Vegan lemon aioli is perfect for dipping french fries, sweet potato fries, or vegetable slices.
Spread it on sandwiches, wraps, or veggie burgers. It would be great in my Chickpea Tuna Wrap!
Use lemon aioli as a salad dressing or serve with roasted vegetables.
Substitutions
Storage
Store vegan aioli in an air tight container in the fridge for up to 3-4 days.
FAQ’s
To replicate the flavours and texture of traditional aioli, blend soaked cashews into a creamy sauce, and flavour with garlic, lemon juice, zest, salt, and pepper.
Vegan aioli will last in the fridge for 3-4 days when stored in an air tight container or jar.
Vegan Lemon Aioli
Equipment
- 1 pot
- 1 silicone spatula
- 1 blender I use a Ninja Blender
Ingredients
- ¾ cups raw cashews
- ⅓ cup water
- 3 tablespoons lemon juice
- the zest of one lemon
- ¼ teaspoon salt
- ½ teaspoon pepper
- 1 garlic clove
Instructions
- Add the cashews to a pot and fill with water to cover. Cover with a lid. Bring it to a boil, then lower the heat to medium and simmer for 15 minutes.
- Drain the cashews and transfer to your blender. Add the water, lemon juice, garlic, salt and pepper. Blend until smooth, about 1-2 minutes.
- Remove the blade and mix the lemon zest in.
Video
Nutrition
Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.
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Erika Piper
Hey there, I’m Erika. I’ve been meat-free for over a decade.
I’m here to provide delicious and affordable plant-based recipes for anyone interested.
Whether you’re a seasoned plant-based eater or just curious about trying it out, I’m here to support you with my easy and accessible recipes.
