Cool and creamy easy 5-minute vegan cilantro aioli elevates any sandwich, taco night, veggie burger, or french fries! Gluten + Nut free recipe.
This homemade vegan aioli recipe with cilantro is one of my new favorite ways to jazz up my meals! The homemade aioli is smooth, creamy, with lots of garlic flavor and is the best thing to pop on top of dinner! Made with fresh ingredients, this easy vegan cilantro aioli is the magic ingredient your kitchen needs.
Free from: Wheat, gluten, dairy, casein, eggs, soy, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, corn, sesame, mustard, lupin, sulfites, tomatoes, and more
Optional free from: Nightshades if you omit the pepper
Aioli is a super rich sauce made with traditional mayonnaise with egg yolk and oil, then flavored with lots of garlic.
In this Mexican inspired vegan aioli recipe, the mayo is replaced with vegan mayonnaise and then flavored with lots of lime juice, garlic, and fresh cilantro.
This makes for an incredibly creamy, tangy, and delicious sauce to use on recipes like tofu tacos, on top of black bean burgers, in your favorite vegan sandwiches, or as a dipping sauce for sweet potato fries!
It’s honestly one of my new go-to favorite sauces and I know with one taste, you’ll love it, too!
Why You’ll Love this Vegan Aioli
- Super quick and easy
- Tastes just like traditional aioli recipes, only better!
- Makes a creamy dip
- Perfect on top of veggie burgers
- Gluten free + Nut free
- Egg free and Soy free (no silken tofu required!)
Here is a quick rundown of the simple ingredients that you’ll need to make this easy vegan aioli recipe. See the recipe card below for the full ingredient measurements and the allergy substitutions for how to adapt this recipe to your unique needs.
- Vegan Mayo: Use your favorite brand of vegan mayo. I really enjoy Sir Kensington’s Vegan Mayo as it is made with sunflower oil and aquafaba - no nuts at all! See the allergy substitutions below for more brands of vegan mayo to try for your food needs.
- Fresh Cilantro: To make this Mexican inspired aioli sauce, the fresh cilantro is a must!
- Lime Juice: In place of more oil, I love to use lime juice. It brightens this mayo right up, adds a zippy flavor profile, and really compliments the cilantro.
- Garlic Powder + Cumin + Salt: Traditional aioli is made with loads of fresh garlic. This recipe uses dried garlic powder for convenience, as well as adding some cumin for those southwestern flavors. A pinch of salt brings it all together!
- Jalapeno: This optional ingredient is for adding a little spicy kick! I love to use pickled hot jalapeno peppers but fresh is good, too.
Use your favorite vegan mayo in this recipe that best suits your allergy specific needs. Here are a few of my top choices to help you find the perfect match:
- Sir Kensington’s Classic Vegan Mayo: My top pick! Top 9 allergy free. Contains sunflower oil, mustard, and aquafaba (chickpea).
- Sir Kensington’s Avocado Vegan Mayo: Top 9 allergy free. In place of sunflower oil, this type uses avocado oil as the base. Contains aquafaba (chickpea) and mustard.
- Follow Your Heart: The original vegan mayo! Contains soy and mustard.
- Primal Kitchen Vegan Mayo: While not a vegan company, this vegan mayo is avocado based in place of eggs. Contains avocado, mustard, and potato (nightshade).
- Hellman’s Vegan Dressing & Spread: The only one of the vegan mayos that is free from chickpeas! This is made with a base of canola oil. Contains: Potato starch and cornstarch.
If you want to make it spicy, add the jalapeno peppers and add a ¼ teaspoon of chipotle powder to make vegan chipotle aioli!
Make it avocado aioli by adding in a half of a mashed avocado and add in a few extra squeezes of lime juice. Yum!
For the full instructions, complete with recipe measurements, please see the recipe card below.
Making this cilantro aioli is super easy! No food processor or high-speed blender required.
In a large mixing bowl, combine the vegan mayo, lime juice, freshing chopped cilantro, garlic powder, cumin, and pinch of salt. Whisk together until it’s fully incorporated. Give it a taste for seasoning and enjoy!
Tip! If you find that your aioli is too thick after adding the lime juice, add another few squeezes of lime juice or a neutral flavored oil to help get the right texture. Different mayos have different fat ratios so it can take a little tweaking to make it just right!
How to Store + Make Ahead
How to Store: Store any leftovers in an airtight container in the fridge for up to one week.
Make Ahead: Mix this together the day before a big event or as part of your meal prep for the week. Give it a quick stir before serving or using and enjoy!
More Tex Mex Recipes to Enjoy
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- mixing bowls
- mixing spoons
- measuring cups
- measuring spoons
- ½ cup vegan mayo
- ¼ cup fresh cilantro
- 2 tablespoons lime juice
- ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- Pinch of salt
- 1 jalapeno diced, optional
- Mix and serve. In a large sized mixing bowl, combine vegan mayo with the fresh chopped cilantro, lime juice, garlic powder, cumin, and pinch of salt. Add in the chopped jalapeno if using. Whisk together. Taste for seasoning and enjoy!
- How to Store + Make Ahead
- How to Store: Store any leftovers in an airtight container in the fridge for up to one week.
- Make Ahead: Mix this together the day before a big event or as part of your meal prep for the week. Give it a quick stir before serving or using and enjoy!
- If you want to make it spicy, add the jalapeno peppers and add a ¼ teaspoon of chipotle powder to make vegan chipotle aioli!
- Make it avocado aioli by adding in a half of a mashed avocado and add in a few extra squeezes of lime juice. Yum!
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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