May 11, 2020

Vegan Garlic Parsley Aioli

Vegan Garlic Parsley Aioli is a thick and creamy plant-based version of traditional aioli sauce. It's both dairy- and oil-free.

I don't usually make a lot of sauces or dressings. I mean, I have a few. Like Creamy Garlic Peanut Dressing of Vegan Honey Mustard Dressing. But for the most part I keep things simple. Just a drizzle of balsamic vinegar on salads. Or a sprinkle of salt and pepper.

Sometimes though, it's fun to be fancy and make a sauce to jazz up a dish.

I've been eating a lot of corn lately and recently bought some absolutely gorgeous purple corn. (If you know me, you know I love anything purple. And I especially love eating purple foods!)

I planned to boil it to eat it as corn on the cob and I wanted some more flavor than just salt and pepper. Butter is the traditional addition to corn on the cob, but vegan butter isn't the healthiest food. And I don't typically keep it in my kitchen. So I brainstormed.

My friend Google had many ideas about what to put on corn on the cob. Most of them weren't vegan though. I recently made an aioli recipe by Forks Over Knives and I decided to add my own flare to the recipe. This Vegan Garlic Parsley Aioli was born!

Purple Corn

What is Aioli?

Honestly, I had to look up the definition. Aioli is something that I've had many times before, but I couldn't give you a recipe off the top of my head.

Aioli is traditionally a sauce made from garlic and oil. Some recipes are kind of like mayonnaise -- they have egg mixed in. Others are simply garlic and oil.

Either way, many aioli recipes aren't vegan and almost all of them aren't oil-free. So of course, I needed to make an Elizabeth-approved aioli. You can learn more about why I don't eat oil here.

Vegan Garlic Parsley Aioli Ingredients

  • Raw Cashews: Cashews create the thick, creamy texture of this aioli. Soak the cashews in hot water for at least half an hour so they soften. Then blend them in the food processor. Perfect texture!
  • Roasted Garlic: I've been OBSESSED with pre-roasted garlic from Fresh Thyme. It has a more garlicy (is that a thing?) flavor. And it's sweeter than raw garlic. But this recipe works fine with raw garlic too.
  • Onion and Garlic Powders: For extra umami flavor!
  • Lightly Dried Parsley: When you buy lightly-dried parsley it doesn't go bad as quickly as fresh parsley. But it still has all the bright flavor of fresh.
  • Salt: To enhance the flavor.
  • Cayenne: For just a pinch of spice.
  • Unsweetened Oat Milk: I've been using oat milk in all my recipes lately, but you can use any non-dairy milk you prefer. Milk blended with the cashews creates an incredibly creamy sauce.

Vegan Garlic Parsley Aioli

How to make Vegan Garlic Parsley Aioli

This recipe is super simple!

Step 1. Soak the cashews and get them nice and soft.

Step 2. Add all the ingredients except the non-dairy milk to a food processor. Start blending, adding the oat milk, until the mixture is smooth and has the consistency you prefer. Enjoy this sauce on veggie burgers, corn on the cob, or whatever dish you love!

Recipe Prayer

Thank you God for giving us the ability to create healthy versions of our favorite foods. Amen.

Tried this recipe?

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Vegan Garlic Parsley Aioli

Vegan Garlic Parsley Aioli is a thick and creamy plant-based version of traditional aioli sauce. It's both dairy- and oil-free.















  • 1/2 Cup Raw Cashews, soaked for 30 minutes in boiling water then drained
  • 4 Cloves Roasted Garlic*
  • 2 Teaspoons Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Slightly Dried Parsley
  • 1/2 Teaspoon Salt
  • Dash Cayenne
  • 1/2-3/4 Cup Unsweetened Oat Milk (or other non-dairy milk of choice)


  1. Add the cashews, garlic, onion powder, garlic powder, parsley, salt, and cayenne to a food processor. Blend, adding the oat milk, until the mixture is smooth and has the consistency you prefer. Enjoy!

Recipe Notes

* You can use raw garlic, if desired.

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography