Vegan Garlic Aioli (Oil-Free!)
This creamy, egg-free aioli is easy to make and so flavorful. Spread it on sandwiches & wraps, or try it as a dipping sauce!
Servings: 8 (2-Tbsp. servings)
Ingredients
- 1 cup raw cashews
- 1/2 cup water
- 3 Tbsp. fresh lemon juice
- 2-3 cloves garlic
- 1 tsp. Dijon mustard
- 1/4 tsp. salt
- 1/8 kala namak (black salt)
Herbs to pulse in (optional):
- 1/4 cup fresh basil, cilantro, parsley, dill, chives
Instructions
- Soak cashews: Place cashews in a heat-safe bowl. Pour hot water over the top until cashews are submerged. Set aside and let soak for 10 minutes. Drain and rinse when finished.
- Blend: Place all ingredients in a small high-speed blender. (I use a NutriBullet.) Blend for about 30 seconds or until smooth.
- Adjust: For a thinner sauce, add more water 1 tablespoon at a time until desired consistency is achieved. Taste and adjust seasonings if needed. Add more salt, garlic, lemon, etc.
- Herbs (optional): If using fresh herbs, add them to the blender after blending your aioli. Then pulse a few times to incorporate.
Notes
Yield: Recipe makes about 1 heaping cup sauce.
Storing: Store aioli in an airtight container or jar in the refrigerator. (It will thicken as it chills.) I find it keeps for about 1 week but use your best judgement.
Garlic: Add even more if you love the flavor. Roasted garlic would be tasty as well.
Nutrition Per Serving (Estimate)
Calories: 92 kcal | Carbohydrates: 6 g | Protein: 3 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Potassium: 118 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 2 IU | Vitamin C: 3 mg | Calcium: 10 mg | Iron: 1 mg
