Dairy-Free Aioli Sauce

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Dairy-Free Aioli is a creamy, piquant sauce for burgers and chicken that easily doubles as a dip for vegetables and crackers. It’s ready in minutes, easily customizable, and incredibly versatile! {Gluten-Free + Vegan}

Spiriteds, what do you get when you cross dairy-free coconut cream and olive oil with lemon juice, garlic, and chives?

DELICIOUSNESS, THAT’S WHAT.

Also, Dairy-Free Aioli. You get Dairy-Free Aioli.

And it’s here for the main dishes as well as the party appetizers. Dairy-Free Aioli is a dip or a spread, if we want it to be, and it pairs as well with proteins as it does vegetables. Also, it’s quick to make, easy to store, and ready to take savory recipes up a notch. How can we not love that?

TAKE MY MONEY BECAUSE I WILL HAVE THE AIOLI.

But what is it, actually? And, OMIGOD, how do you even pronounce it? “Ay-olee”? “Eye-olee”? Both/neither? So, I did do some research. First, according to Bon Apetit in the online post, OK, What Is Aioli, Anyway?, it can be many things. This includes, at a basic level and our focus today, a Mediterranean emulsion of olive oil and garlic. From there, culinary enthusiasts like you and me can add to it as we desire.

Second, as for how to pronounce it, Emma Saying on YouTube pronounces it both ways. Select your preference and then let’s set out on our way to a mouthwatering recipe you’ll want to keep in your virtual recipe tin.

You are about to make this gluten-free spread and appetizer recipe ALL YOUR OWN. It’s clearly an ALL CAPS recipe, and we are so excited for you!

Dairy-Free Aioli Sauce is

• Vegan and gluten-free
• Nut-free
• Piquant and creamy
• Perfect for burgers, veggies, breads, and crackers

Side note: This is a recipe you can play around with as you like. So, have some fun and experiment not only with ingredients but also how you like to enjoy it best!

Dairy-Free Aioli ingredients

• Canned coconut cream. Chill it overnight in the refrigerator to thicken and don’t shake the can before adding the cream to the recipe.
• Olive oil. Start out with a small amount and then work your way up to more, depending on desired taste and consistency.
• Lemon juice. Fresh is best because of its soft, light flavor. However, bottled will also do.
• Garlic cloves. Start with 2-3 cloves and then add more, if desired.
• Garlic salt, onion salt, and sea salt. These enhance the flavor by balancing the tart, tangy, and savory undertones of the recipe.
• Fresh herbs such as cilantro or chives. Play around with the recipe and add the herbs you like best.

How to make Dairy-Free Aioli Sauce

1. To a food processor, add the full-fat coconut cream, olive oil, lemon juice, garlic cloves, garlic salt, onion salt, sea salt, and herbs. Pulse a few times to combine. Then process on LOW until ingredients are emulsified.
2. Stop the food processor to scrape the sides of the work bowl and to carefully check under the blades for clogs. If needed, process on HIGH for several seconds to capture any remaining pieces.
3. Then transfer the aioli sauce to a glass jar and refrigerate.
4. Consume within about 3-5 days.

Should I use a high-speed blender or a food processor?

I have made this recipe using both kitchen appliances, and I definitely prefer the food processor. It emulsifies the ingredients and creates a smooth texture without over processing the herbs. Typically, with a food processor, you don’t have to add as much liquid, either, for the blades to work. This is great if you want your aioli sauce to be slightly thicker. 

And while high-speed blenders will work, they may pulverize the herbs, turning the aioli sauce green. This is absolutely fine but worth noting ahead of time so there are fewer surprises at the end!

How to serve your sauce

Dairy-Free Aioli Sauce goes well with: 

• Chicken and burgers (beef/bean/veggie)
• Seafood
• Vegetables
• Wraps and salads

Side note: Because this sauce is so versatile, you can also keep it in mind for a charcuterie spread. It doesn’t just have to be a lunch or dinner situation.

More sauces and spreads

If you are in the market for more versatile sauces to enjoy with savory dishes, then peep your eyes on these delights!

• Chimichurri Rojo Sauce
• Paleo Tzatziki Sauce
• Spicy Chimichurri Verde Sauce
• Roasted Salsa Verde
• Creamy Avocado Lime Spread

Spiriteds, stay well and stay wild. Jump into the fun when you can, and always remember I’m glad you’re here. ❤️

Dairy-Free Aioli Sauce

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Dairy-Free Aioli is a creamy, piquant sauce for burgers and chicken that easily doubles as a dip for vegetables and crackers. It’s ready in minutes, easily customizable, and incredibly versatile! {Gluten-Free + Vegan}

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 mins
• Yield: 1 cup 1x
• Category: Sauces and Spreads
• Method: Food Processor
• Diet: Vegan

Ingredients

Units USM Scale 1x2x3x

• 1 can full-fat coconut cream, chilled overnight
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2–3 cloves garlic, pressed
• 1/4 teaspoon garlic salt
• 1/4 teaspoon onion salt
• 1/8 teaspoon sea salt
• 1/2 cup fresh cilantro, finely chopped

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Instructions

1. To a food processor, add the full-fat coconut cream, olive oil, lemon juice, garlic cloves, garlic salt, onion salt, sea salt, and herbs. Pulse a few times to combine. Then process on LOW until ingredients are emulsified.
2. Stop the food processor to scrape the sides of the work bowl and to carefully check under the blades for clogs. If needed, process on HIGH for several seconds to capture any remaining pieces.  
3. Then transfer the aioli sauce to a glass jar and refrigerate.
4. Consume within about 3-5 days.