by Buffy Ellen 0 Comments

Today I'm sharing with you one of my all time favourite kitchen staple recipes, a Creamy Cashew Aioli. When I decided to try bypass dairy (for ethical reasons, you can read more about that here), I struggled for a while to replace the delicious creamy addiction I had acquired. However, I then met the humble cashew, and voila, entered dairy-free, eco-friendly, plant-powered creamy heaven. If you haven't already tried my sweet Coconut Cashew Chia Cream, you should definitely give that a whirl here.

This Creamy Cashew Aioli recipe is so easy to make and only takes a minute or two to whip up. More importantly, it will without a doubt satisfy that creamy craving. This delicious aioli can be dolloped on vegetable burgers or fritters, drizzled over salad, or my favourite - used as a sauce alongside some homemade tomato relish with freshly baked potato or kumara wedges.

You can easily double or triple this recipe for a larger crowd.  Also for a nut free version, you can substitute sunflower seeds or sesame seeds instead of cashews. If you use sunflower seeds it's best to use the aioli that same day otherwise it will grey slightly.

You can also create a delicious healthy Sour Cream by omitting the garlic and doubling the apple cider vinegar. Perfect paired with some salsa or guacamole to accompany Mexican food.

RawVeganVegetarianPaleoDairy FreeGluten FreeWheat FreeSugar FreeSoy FreeContains Organic IngredientsCruelty Free

Creamy Cashew Aioli

Creamy Cashew Aioli #healthy #vegan #aioli #recipe #dairyfree #sugarfree #glutenfree #plantbased #begoodorganics

Makes 2 cups

Make with

All of the items below can be purchased from our online store, simply click on each ingredient link to add to your shopping cart

Always use certified organic ingredients where possible

1c raw cashews (soaked overnight)

1c water
2 small cloves garlic
1/2 lemon (juice, flesh and rind)
2 tsp apple cider vinegar
1/2 tsp organic sea salt
2 tsp dijon mustard (optional)

c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

How to
  1. Drain and rinse your cashews, then add all ingredients to a high speed blender and blend for 2-3 minutes until super creamy, scraping down the sides a few times in between to push down any chunks.
  2. Pour into a sealed glass jar and keep in the fridge for up to 4 days. It will thicken beautifully in the fridge.

If you try it out would love to hear what you think. Head on over to our Facebook page to join the conversation.

x Buffy-Ellen

PS If you liked this recipe we'd love you to share it on Facebook (hit the Like button below), Tweet it, or forward to a health loving friend. And if you make it on Instagram, tag us @begoodorganics and #begoodorganics to be in to feature in our monthly 'Your Be Good Organics' album on Facebook.

 

Creamy Cashew Aioli #healthy #vegan #aioli #recipe #dairyfree #sugarfree #glutenfree #plantbased #begoodorganics



Buffy Ellen
Buffy Ellen

Author

Hi, I'm Buffy, the founder of Be Good Organics, a plant-based whole foods blog, community and store. I love to create and photograph delicious yet simple plant-based recipes that you can make at home. I also run our Be Good Organics online store, full of organic plant based goodies that I personally use and love. Follow me on Facebook, Instagram and Pinterest, and sign up for my weekly newsletter below to be the first to receive my latest recipes.




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