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Square cropped image of the top view of a round white plate topped with golden brown potato wedges and a small glass jar filled with garlic mayo that is creamy and white with flecks of green onion. Plate is garnished with a sprig of cilantro.

Vegan Garlic Mayo (Eggless + Dairy Free)

This vegan garlic mayo (aioli) recipe is super easy to make and packed with delicious roasted garlic. It’s full of flavor and a true crowd-pleaser that’s free from dairy, eggs, gluten, grains, nuts and added sugar.
Course Sauce
Cuisine Vegan
Keyword Vegan garlic mayo
Prep Time 5 minutes
Cook Time 45 minutes
Time for Garlic to Chill 30 minutes
Total Time 1 hour 20 minutes
Servings 8 Servings (about 2 tbsp per serving)
Calories 89kcal


  • Baking tray
  • Tin foil
  • Small mixing bowl
  • Measuring cups and spoons


Roasted Garlic

  • 1 head garlic
  • 1 tbsp olive oil
  • 1 pinch salt
  • 1 pinch ground black pepper

Garlic Mayo

  • ½ C vegan mayonnaise
  • 5 cloves garlic , roasted (about ½ head)
  • 3 tbsp green onion , finely chopped
  • 1 tbsp lemon juice
  • tsp salt
  • 1 pinch ground black pepper (to taste)


Step 1: Roast Garlic

  • Preheat oven to 400 °F.
  • Remove excess papery layers from the head of garlic, keeping the head and all the cloves intact.
  • Take the head of garlic and slice a very thin amount off the top; the very tops of the garlic cloves should be visible.
  • Place the garlic into a small piece of tin foil and drizzle 1 tbsp of olive oil over the top along with a sprinkle of salt (optional to add a pinch of black pepper too).
  • Wrap your tin foil around the garlic to seal and place onto a baking tray (to catch any dripping oil).
  • Bake for about 30 minutes, until garlic cloves are fully soft to the center.
  • Once cooked, remove from oven and allow to cool (place into fridge for quick cooling).

Step 2: Mix Aioli Ingredients

  • Once the garlic is chilled enough to handle, remove half the cloves (about 5). You can do this using a fork or simply press from the bottom and roasted garlic cloves should pop out.
  • In a small mixing bowl, stir together ½ C vegan mayo, the 5+ cloves of roasted garlic, 3 tbsp minced green onion, 1 tbsp lemon juice and ⅛ tsp salt (more or less to taste).
  • Mash your garlic into the mayo – you can do this before adding if you like.
  • Stir everything together until well combined.

Step 3: Chill and Serve

  • If all the ingredients were cold when mixing the mayo together, you can serve right away. Otherwise, place into fridge to chill completely before serving.



Accuracy of nutrition information cannot be guaranteed (certain ingredients may not have all nutrients listed in the database); amounts may vary (and will vary depending on brands of ingredients used); all nutrition fact values rounded to the nearest whole number.


Serving: 2tbsp (~1/6 of recipe) | Calories: 89kcal | Carbohydrates: 1g | Fat: 10g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 158mg | Potassium: 10mg | Vitamin A: 67IU | Vitamin C: 1mg | Calcium: 4mg