This Sriracha aioli is a creamy, zesty, and perfectly spicy sauce. It’s just the thing you need to serve with roasted vegetables, sweet potato fries, or sushi bowls. Made with a base of aquafaba and avocado oil, you’ll be hard-pressed to taste it’s completely vegan!
What is aioli?
Aioli, also known as alioli (Spanish) or aïoli (French), is a type of cool, creamy condiment that goes with just about anything! In some Mediterranean cultures, aioli refers to an emulsion of olive oil, garlic, and salt.
These days, aioli has become much more synonymous with mayonnaise — especially in the Western hemisphere. Garlic and other seasonings are often added to regular mayo, forming a kind of “new-age” aioli.
Whichever type resonates with you, both are equally delicious sauces. Today, I’m sharing this Sriracha aioli that will liven up all of your favorite meals. It has just the right amount of heat, tang, and punch.
Is aioli vegan?
Traditionally speaking, aioli is a vegan-friendly sauce. However, that’s not the way most versions are served in this day and age. I can almost guarantee you that Sriracha aioli found at a grocery store or restaurant is not vegan.
It’s likely going to be made using the “mayo + seasonings” method, and mayonnaise contains eggs. This is where aquafaba comes in handy! This special substance is formed as a byproduct of cooking chickpeas and acts as the perfect egg replacement for a vegan aioli.
History of aioli
The exact origins of aioli are disputed, but it is believed to come from the Mediterranean region — likely the South of France or Eastern Spain. The name itself is actually a compound of two Catalan and Provençal words, meaning “garlic” and “oil.”
Whether this sauce began in Spain or France, it remains a popular condiment throughout the surrounding areas, including Italy. In the 90s, it became commonplace in America to dub any seasoned mayo “aioli.”
Ingredients & Substitutions
- Aquafaba: The brine found in a can of chickpeas. If you make your own chickpeas from scratch, save the cooking water as this will work the same.
- Oil: You can use avocado oil or olive oil with similar results in this recipe. However, I prefer a neutral oil like avocado for a more subtle flavor.
- Lemon juice: Make sure to freshly squeeze the lemon juice, and don’t use lemon juice concentrate from a bottle. For a different flavor, try lime juice.
- Dijon mustard: To add a little bit of tang and spice. Use smooth mustard, not grainy.
- Sriracha: Don’t skip this as it’s of the main flavors of Sriracha aioli! If you don’t have any on hand, replace it with Sambal Oelek, cayenne, paprika, or another hot sauce.
- Maple syrup: To balance out the acidity and spice, I use a touch of maple syrup. You can use agave as well if you don’t have maple syrup.
- Apple cider vinegar: I prefer apple cider vinegar over white vinegar since I think it adds a better flavor. However, just use whatever you have available.
- Garlic: For the perfect punch, use fresh garlic. If you only have powdered garlic on hand, use ¼ teaspoon for every 1 clove.
- Salt: Just a pinch is all you need!
- Step 1: Add all of the ingredients to a small blender.
- Step 2: Mix everything on high, then watch as it comes together into a cohesive sauce.
What to serve Sriracha aioli on?
Once your Sriracha aioli is complete, try serving it with some dishes like these:
- Vegan Banh Mi sandwich
- Sushi or Sushi Wraps
- Grilled or roasted vegetables
- Grilled tofu dishes
- Fresh salads
- French fry drip
Keep the following tips in mind for any leftover Sriracha aioli you end up with:
- Fridge: Aioli will last in your fridge for up to 8 days in an airtight container or mason jar.
- Freezer: It’s best not to freeze aioli since the oil will separate from the rest of the ingredients once thawed.
- Prep ahead: Make this vegan aioli at the beginning of the week for a delicious condiment to serve with your meals all week long!
- Herbs: Instead of spicy aioli, make a more earthy and herbaceous version with garlic and fresh rosemary, parsley, basil, or dill. Or, liven things up with a cilantro-lime flavor.
- Spices: Try smoked paprika, cumin, curry powder, ginger, or dried chiles.
- Vegetables & fruit: Add roasted red peppers, sun-dried tomatoes, shallots, or chipotle peppers to your aioli.
- Roasted garlic: For a more subdued, nutty, and sweet flavor, roast your garlic.
- Use a high-speed blender. For the fastest emulsification, use a powerful blender like Vitamix, Blendtec, or Ninja. Alternatively, you can use an immersion blender.
- Use fresh ingredients. Since there aren’t many ingredients, it’s important to make sure they are fresh and flavorful.
- Taste as you go. To avoid an overly garlicky, salty, or spicy aioli, start with the listed measurements and add more as needed.
Aioli is typically made by emulsifying olive oil and garlic together. On the other hand, mayonnaise is made from an emulsion of any neutral oil, egg yolk, and an acid like vinegar or lemon juice.
The most traditional aioli recipes contain just two ingredients (not including salt) — olive oil and garlic. So yes, garlic is a crucial component in aioli.
The difference between the two is that aioli (or aïoli) is made in France from a mixture of garlic, oil, and sometimes eggs whereas alioli is made in Spain and rarely contains eggs.
If you enjoyed this Sriracha aioli recipe, be sure to check out some more of my favorite sauces like these:
- ¼ cup Aquafaba chickpea brine
- ¾ cup avocado oil
- 2 tablespoon lemon juice
- 1 teaspoon Dijon mustard whole grain
- 1 tbsp sriracha sauce
- 2 tablespoon maple syrup
- 2 teaspoon apple cider vinegar
- 2 tablespoon garlic paste or minced
- ½ teaspoon salt
- Blend all ingredients together in a personal blender.
- Watch for them to come together into a cohesive sauce.