Last Updated on March 23, 2025
This Sun Dried Tomato Basil Aioli is not only vegan, but also gluten free, and so easy to make!
Making aioli at home is unbelievably easy, it uses simple ingredients blended all together with a immersion blender.
Aioli has become a staple in our home as a mayo replacement, no matter how differently we all eat, everyone loves aioli.
So if you have never tried aioli, you really are missing out, it is a tasty alternative to a plain and boring mayo, give it a try.
What is Aioli?
The name actually means oil and garlic, but there so many variations with many different types of ingredients added, such as eggs, lemon juice, and even mustard.
Some purists believe that the absence of the egg is the true aioli, made with only oil and garlic and nothing else.
It is believed that aioli emerged from ancient times some where in the Mediterranean and Egyptian regions.
Aioli didn’t start to become much more common in the United States until sometime in the 1990s, that’s when just about any flavored mayonnaise would be considered aioli.
Ingredients for the aioli
- Oil – I have only used avocado oil for this recipe.
- Plant Based Milk – I used a plain unsweetened almond milk. The milk has to be at room temperature when making the aioli, otherwise you will not be able to get the consistency of a mayo.
- Lemon Juice – The lemon juice is the stabilizer, this helps to bind the oil and plant based milk together. It will also create a smooth, creamy texture, and add a nice tangy flavor to the aioli.
- Sun Dried Tomatoes – The tomatoes add a intense sweet and tart flavor to the aioli.
- Real Maple Syrup – The maple syrup adds a hint of a caramel, vanilla sweetness to the aioli.
- Seasonings – I added minced garlic, onion powder, salt, and dried basil to the aioli.
How to make your own Sun Dried Tomato Basil Aioli
NOTE: The most important part of this recipe is that the plant based milk HAS to be room temperature.
If you choose to not let your plant based milk sit out to reach room temperature, you can warm it up in the microwave for 10 to 20 seconds.
If any of the other ingredients are kept in the refrigerator, make sure to leave these out to reach room temperature as well.
Next, add the oil, all the spices, maple syrup, and lemon juice to the warm plant based milk and pour into a quart jar for blending.
To get the perfect aioli, you will need an immersion blender.
Also do not over blend the mixture, this should take about one minute to get the consistency of a mayo.
Next, dice up the sun dried tomatoes and add to the quart jar and fold the tomatoes into the aioli.
Once the aioli is done, cover and store in the refrigerator about an hour before using.
The aioli will last about a week to 10 days in the refrigerator.
Below are some of the great ways to use this Sun Dried Tomato Basil Aioli.
Try the aioli on anything that you would normally add sour cream to, such as chili, baked potatoes, or nachos.
Another use for aioli is as a spread it on your favorite hot or cold sandwich as a mayo replacement.
One of my favorites is to use the aioli as a dip, try it with crackers, chips, even raw vegetables!
There really is no limit to this Sun Dried Tomato Basil Aioli!
Sun Dried Tomato Basil Aioli
Equipment
- 1 Hand held Immersion Blender
Ingredients
- 1 Cup Oil I have only used avocado oil for this recipe.
- 1/2 Cup Plain Unsweetened Plant Based Milk
- 1 Tbsp Lemon Juice
- 1 tsp Minced Garlic
- 1 tsp Onion Powder
- 1/2 tsp Salt
- 1 Tbsp Sun Dried Tomatoes
- 1/2 tsp Real Maple Syrup
- 1 tsp Dried Basil
Instructions
- NOTE: The most important part of this recipe is that the plant based milk HAS to be room temperature.e most important part of this recipe is that the almond milk HAS to be room temperature.
- If you choose to not let your plant based milk sit out to reach room temperature, you can warm it up in the microwave for 10 to 20 seconds.
- If any of the other ingredients are kept in the refrigerator, make sure to leave these out to reach room temperature as well.
- Next, add the oil, all the spices, maple syrup, and lemon juice to the warm plant based milk and pour into a quart jar for blending.
- To get the perfect aioli, you will need an immersion blender.
- Also do not over blend the mixture, this should take about one minute to get the consistency of a mayo.
- Next, dice up the sun dried tomatoes and add to the quart jar and fold the tomatoes into the aioli.
- Once the aioli is done, cover and store in the refrigerator about an hour before using.
- The aioli will last about a week to 10 days in the refrigerator.
Below are some of the great ways to use this Sun Dried Tomato Basil Aioli.
- Try the aioli on anything that you would normally add sour cream to, such as chili, baked potatoes, or nachos.
- Another use for aioli is as a spread it on your favorite hot or cold sandwich as a mayo replacement.
- One of my favorites is to use the aioli as a dip, try it with crackers, chips, even raw vegetables!
- There really is no limit to this Sun Dried Tomato Basil Aioli!
