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Egg-Free Garlic Aioli (gluten free, AIP/paleo)

My egg-free and Autoimmune Protocol (AIP) friendly garlic aioli is soooo tasty! I was not about to live without a proper mayo substitute while on this protocol, but most AIP mayo replacements are made with avocado and that just doesn't cut it all the time!

In comes coconut yogurt and emulsification. Together, with a few added ingredients, I have created the tastiest and creamiest garlic aioli that will satisfy everyone, especially those of us on the Autoimmune Protocol or anyone with an egg allergy. 

Use this aioli as a sub for mayonnaise, as a dipping sauce (when cold), or as a creamy sauce (when warm). It pairs great with veggies, steak, seafood, and chicken. 

This recipe is nutrient dense, Autoimmune Protocol (AIP) friendly, paleo, primal, Whole30 compliant, gluten free, grain free, egg free, dairy free, lower carb, & keto friendly!

What Makes this High-Vibing Food?

  • First and foremost, putting your own love, gratitude, time and energy into making foods at home will automatically raise the vibration of the foods/meal. This will also help to balance your sacral and heart chakras. Putting your love into the food you prepare will literally raise the vibrational frequency as love is the highest vibration out there!

  • You are what you eat and what your food eats. Using organic, GMO free, free/pasture raised, wild caught, minimally processed ingredients lead to an overall higher vibrational frequency. Basically, eating organic provides us extra energy currency!

  • This recipe is full of healthy fats and oils, which supports the sacral chakra.

  • Contains raw veggies, which are especially balancing to the heart chakra as they contain balancing cooling properties.

  • This is a sauce recipe, linking earth and water elements, while also connecting the other chakras together with the throat chakra.

A Short Note on Swaps or Ingredients:

*While I cannot guarantee that using these swaps will yield the same flavors I have create in this recipe, these swaps should generally work well! *

  • I use the brand "CoYo" for my plain coconut yogurtif you're sensitive to dairy, nuts, or if you're in the strict phase of the AIP. You CAN also use regular cow’s milk plain yogurt or a plain nut-based yogurt if you're not in the strict phase of the AIP or sensitive to any of the ingredients. As for brands, coconut yogurts can vary widely. The CoYo brand has a mild, tangy taste and a thicker more Greek yogurt like consistency. Two other brands I have used with success for this recipe are Coconut Collaborative & Culina. Do not mistake the suggested CoYo brand for a similar brand called "CocoYo" by GT's. This one is very vinegar like in takes and while its good for some, its taste and consistency will not be right for this recipe.

Equipment Needed to Create this Recipe:

  • high-powered blender

  • measuring cups/spoon

  • mason jar or other glass container


Egg-Free Garlic Aioli

(gluten free & AIP/paleo)

Prep time: 5 minutes Cook time: none Yield: 1.5 cups


  • 1 cup avocado oil

  • 1 cup CoYo coconut yogurt, plain

  • ¼ scant cup garlic cloves, peeled 

  • Juice of 1 lemon

  • 1 tsp. pink Himalayan sea salt 

  • 1 tsp. garlic granules

How to Create this Recipe:

  1. Throw all ingredients into a high-powered blender (I use my Vitamix) and blend until creamy and all ingredients incorporated. 

  2. Store in a big jar in the fridge for up to 3 weeks. 

  3. Enjoy!!



Servings: 1 (based off of 24 servings total)

Calories: 126

Fat: 13 g

Carbs: 1 g

Protein: 1 g

*All nutritional information are estimations and will vary.


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