Dairy-Free Aioli Sauce

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  • 1 can full-fat coconut milk, chilled overnight in the fridge, OR 1 cup coconut cream
  • 2 tablespoons olive oil
  • 1 tablespoon lime or lemon juice
  • 23 cloves garlic, pressed
  • 1/2 cup fresh cilantro, finely chopped
  • 1/4 teaspoon sea salt
  • Sprinkle of garlic powder and onion powder, optional


  1. If using chilled coconut milk, skim off the cream that has formed at the top of the can. If using coconut cream, skip to step 2.
  2. Scoop cream into blender and add olive oil, lemon or lime juice, pressed garlic, cilantro, and sea salt. Blend on a low to medium speed until blended, adding more olive oil as desired or needed and scraping the sides of the container periodically. Add garlic powder and onion powder, if desired.
  3. Store in a glass jar for about 2-3 days. Contents will thicken and separate as they stand, especially when stored in the refrigerator. If not serving immediately, stir briskly prior to serving. You can always do a quick blend with a smidgeon of extra olive oil, if necessary.


There are countless ways to prepare this recipe according to the flavor you would enjoy most. See the Variations, Notes, and Best Practices section of the blog post for more details. For a paleo-friendly version, select a coconut milk or cream that is also soy-free.