Easy Avocado Aioli Oil Free

I wondered if nature’s butter — avocado — would make an aioli base, and my suspicion was correct! This creamy, citrusy, garlicky aioli comes together in just 5 minutes with 6 ingredients in 1 blender. Let us show you how!

Origins of Aioli

Aioli is a popular condiment in many regions of the Mediterranean including France, Italy, and Spain. But the origins of a sauce resembling aioli date as far back as the Roman Empire (source)! It’s traditionally made with a combination of garlic, egg yolk, oil, and lemon juice. Our avocado version is not traditional but resembles the flavor and rich, thick texture of aioli.

How to Make Avocado Aioli

This easy recipe starts with adding avocados to a small blender or to the cup of an immersion blender (our preferred method). The avocado adds an incredible creaminess and keeps this recipe oil-free. Next, the liquid from a can of chickpeas (a.k.a. aquafaba) is added. There’s no need to whip it first, just add it right in. It acts as an egg substitute, making the aioli light and fluffy. Then garlic is added for zing, lemon for acidity, and salt and pepper for flavor. You can also add fresh herbs at this time. I went with cilantro for freshness and an extra pop of green. But rosemary or basil would also be delicious! Blend it all up and it’s ready for serving! It’s best served fresh because it loses its vibrant green color with time. We hope you LOVE this avocado aioli! It’s:GarlickyCreamyLemonyLightSatisfying& Very versatile! It’s the perfect dip for things like roasted potatoes, sweet potato fries, or veggies, and would make a lovely spread on sandwiches, burgers, and more!