Spicy Chili Garlic Aioli

Spicy Chili Garlic Aioli

Let’s start by clarifying an important distinction: mayonnaise and aioli are not the same. Mayonnaise is crafted from a blend of egg yolk and neutral oil, while aioli consists of garlic and olive oil. In fact, the term “aioli” directly translates to “garlic oil” and holds its roots in the culinary traditions of France and Spain.

From a technical standpoint, it’s crucial to note that vegan mayonnaise doesn’t truly exist because it lacks egg as an ingredient. However, let’s set aside the intricate details for now and delve into the delectable world of spicy chili garlic aioli.

Our journey with this sauce, or its various iterations, extends back as far as memory serves. To put it simply, it’s addictively good, and we advise you to proceed with caution.

Originally, we concocted this sauce to accompany fish tacos, long before we embraced a vegan lifestyle. But our love for tacos remains steadfast, even without fish. We’ve adapted the recipe for our plant-based preferences and continue to use it generously, whether it’s drizzled over cauliflower and tofu tacos, slathered on burgers, or served as an irresistible dip for fries. To be perfectly honest, we’ve even been known to dip an entire taco into this aioli, despite the less-than-elegant result.

What makes this sauce truly remarkable is its swift preparation, requiring less than 5 minutes of your time. It’s undoubtedly one of those culinary gems you’ll want to keep readily available in your kitchen.

Spicy Chili Garlic Aioli

If there is one thing that can make your meal stand out, it’s this spicy chili garlic aioli. It comes together in less than 5 minutes, and we promise you’ll want to put it on everything!
Prep Time 5 minutes
Total Time 5 minutes
Course Sauce, Spread
Cuisine French, Gluten-Free, Spanish
Servings 7
Calories 106 kcal


  • Mixing Bowl
  • Garlic press


  • ½ cup vegan “mayo” ($0.58)
  • 2 cloves garlic, finely minced ($0.08)
  • 2 tbsp lime juice ($0.24)
  • 1 tbsp chili powder ($0.02)
  • 1 tbsp fresh chili paste ($0.02)
  • 2 tbsp Valentina hot sauce ($0.04)


  • Scoop the vegan “mayo” into a dish big enough to allow mixing. Something like a mason jar works great for this.
  • Add in the chili, lime juice, chili paste, Valentina hot sauce, and minced garlic (a garlic press works great for this). Stir everything to thoroughly combine.
  • Serve over tacos, burgers, wraps, or with fries.


For the fresh chili paste, we use Sambal Oelek.


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