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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!
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First things first, we need to set the record straight. There is a difference between mayonnaise and aioli. Mayonnaise is an emulsion of egg yolk and neutral oil, while aioli is a mixture of garlic and olive oil. Aioli literally translates to “garlic oil” and is a traditional condiment used in France and Spain.
So, technically speaking, there is no such thing as vegan mayonnaise because it’s not made with egg. But, enough with all the nitty gritty details. Let’s talk about this spicy chili garlic aioli.
We’ve been making this sauce, or variations of it, for as long as we can remember. Let’s just say, it’s dangerously good. You’ve been warned.
We originally created this sauce to put on fish tacos before we went vegan. But, just because we no longer eat fish doesn’t mean we don’t love tacos! We have veganized it, and still use it on almost everything, but our favorite dishes include cauliflower and tofu tacos, burgers, or as a dip for fries. Since we’re being totally transparent, we just dip the entire taco into this aioli. It’s not pretty.
This sauce comes together in under 5 minutes, and is one of the best things to have on hand.
🍲 Key ingredients
- Veganaise: also known as vegan “mayonnaise,” but now you know the difference. Using a pre-made version not only saves you time, but also gives a creamy texture that’s hard to achieve without a high-speed blender and a bunch of other ingredients. We prefer to use Hellmann’s because it’s cheaper and tastes the best compared to all other vegan brands.
- Garlic: this is a necessity if you want to create an aioli. It will give your sauce that traditional garlic taste that we know everyone loves. It’s no secret we love garlic, and for good reason. It’s full of flavor and health benefits.
- Lime: we love adding an acidic ingredient in this aioli to provide a zesty finish on what would otherwise be a more smooth, neutral taste. Depending on the meal you are creating this sauce for, you can use lemon or lime. We prefer using lime for things like tacos, and lemon for burgers or fries.
- Chili: if you love your sauce with a little extra kick, try adding chili powder. Not only does it add spice, but it also gives the aioli a bold red hue.
- Hot sauce: for this particular aioli, we added in some Sambal Oelek and Valentina hot sauce. Both of these add even more tang and spice, which is perfect for tacos. But honestly, you can easily omit these, or add whatever hot sauce you have on hand.
First, scoop the vegan “mayo” into a dish big enough to allow mixing. We find it easier to use the container you’re going to store it in. Something like a mason jar works great for this.
Next, add in the chili, lime, hot sauce, and garlic. Stir it all up, and that is it! Taste it and adjust seasonings to your preference. If you want more tang, add in lime juice. If you like more spice, add chili paste and hot sauce.
This sauce stores well in the fridge for up to 10 days in an airtight container.
💭 Budget tips
We think everyone should be able to eat better for less, so here are a few tricks to make this recipe even more affordable:
- Try making your own vegan mayo
- Buy your chili paste and hot sauce at an Oriental market
🍴 Tasting notes
If you are searching for a sauce to put on virtually anything, this sauce has got your back. It’s:
If you try this aioli, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!
Spicy Chili Garlic Aioli
- Garlic press
- ½ cup vegan “mayo” ($0.58)
- 2 cloves garlic, finely minced ($0.08)
- 2 tbsp lime juice ($0.24)
- 1 tsp chili powder ($0.02)
- 1 tsp fresh chili paste ($0.02)
- 2 tsp Valentina hot sauce ($0.04)
- First, scoop the vegan “mayo” into a dish big enough to allow mixing. Something like a mason jar works great for this.
- Next, 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.
♻️ Similar recipes
For more dressings and dips, check out our:
- Lemon tahini dressing to pour over all your salads, Buddha bowls, or roasted veggies.
- Vegan Caesar made extra creamy with our secret vegan weapon.
If you don’t have chili paste, just substitute with more Valentina, or whatever hot sauce you’re using.
If you can’t find vegan “mayonnaise” where you live, you can try making your own.