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.
Makes 2 cups
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 possible1c raw cashews (soaked overnight)
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
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