You know what they say,
some things never grow old. And this week’s recipe is the perfect example of
This delicious creamy aioli was one of the first recipes I shared on Be Good Organics, many years ago; yet is still one I make almost weekly.
It’s that good.
If you didn’t think you could enjoy creamy aioli/mayo/saucey goodness whilst on a plant-based or dairy free diet, this little number is about to prove you wrong.
Not only does it taste amazing, and is good for your health, animals, and our planet; it also fits my other favourite recipe criteria too…
That’s right, in approximately 5 minutes from now, you could literally be spooning this goodness into your own mouth too.
Grab the nearest bag of cashews, (or sunflower seeds), and take your meals this weekend from zero to hero!
Years ago, when I first decided to move to a more plant-based diet, it was pretty hard to get non-dairy substitutes that actually tasted any good.
Fast forward 6 years though, and dairy free staples are popping up everywhere.
From cheese to milk, yoghurt and ice cream; you name it, someone has or is coming up with an animal, planet, and taste-bud friendly alternative. As more of these brands keep appearing, the previously unobtainable price points are thankfully starting to come down as well!
Meanwhile, there’s a tonne of options you can make at home too, when you’ve got a bit of time up your sleeve. I’ve amassed a tonne of dairy-free recipes here on the blog, covering your wildest of dairy/creamy needs. If you haven’t yet tried all of these, bookmark this post now to give them a go!
- Cheese -> try this easy Cashew Nut Cheese
here ,or my Dairy Free Parmesan here. Some of my favourite store-bought alternatives include Zenzo and Veesey here in NZ,and Daiya overseas. You can also get some mint small-batch homemade fermented nut cheese these days in speciality stores – often expensive, but worth trying for a treat.
- Milk -> if you’re wanting to make home-made, try my original Nurturing Nut Milk here, Sunflower Coconut Milk here, or my favourite, this Almond, Coconut and Sesame Milk here. Meanwhile, make sure you always have a few cartons of store-bought stuff on hand too – my favourites are Vitasoy soy milk for tea, coffee, and hot drinks; and rice or coconut milk for with muesli or in recipes. I also use a lot of canned coconut milk in recipes.
- Cream & Yoghurt -> give my Coconut Cashew Chia Cream a whirl, and simply add a probiotic and leave it on the bench overnight to make it into a fermented yoghurt too. Otherwise, Raglan Coconut Yoghurt, Zenzo, and Doctor’s Choice are my favourite store-bought brands here in NZ, with Coyo a good one in Australia too.
- Ice Cream -> don’t miss out on ice cream! Try this classic Vanilla Bean Ice Cream, my Best Ever Banana Ice Cream, or this lush Maple Walnut Ice Cream here. Store bought favs include So Good, Little Island, Duck Island, Wahiki, and Coyo.
- Ice Blocks -> give these Homemade Magnums a go, or try my Jelly Tip Ice Creams, Chocolate Hazelnut Ice Creams, Bounty Bar Ice Creams, Strawberries & Cream Ice Creams, or Real Berry Ice Creams. Can you tell I like ice cream? Pre-purchased there are limited options here (Little Island does a nice vanilla and chocolate ice block).
HOWEVER, word has is that Vegan Magnums are coming to town! I can’t wait to try those…
- Aioli/Mayo/Sour Cream -> try this recipe here! For mayo just omit the garlic; while for sour cream, drop the garlic and double the apple cider vinegar. Zenzo and Ceres here in NZ have recently put out a few aioli/mayo/sour cream options too.
Cashews are a brilliant base for creating dairy-free creations. However sunflower seeds, watermelon seeds, sesame seeds, coconut, soy milk, tofu, frozen bananas, avocado, and other nuts, are also amazing too!
Pick a favourite from the above, and give it a go this weekend. I’d LOVE to hear what you think! Once you try choosing dairy-free alternatives, it’s much easier (and more delicious) than you may have thought.
PS – how to use this particular aioli? Try it dolloped on vegetable burgers or fritters, drizzled over salads, or my fav – used as a dipping sauce alongside some homemade tomato relish with freshly baked potato or kumara wedges. Or, try the sour cream version, and pair it with some salsa, guacamole, and adorn your favourite Mexican feast.
You can also easily double or triple this recipe – it keeps well in the fridge for a good week. For a nut-free version, substitute sunflower seeds, watermelon seeds, or sesame seeds instead of cashews. If you use sunflower seeds, it will grey slightly overnight, so if this puts you off, use it that day.
Let me know how you get on! And whether you’ve dabbled in the world of dairy-free yet. If you need any more tips and tricks, I’d love to help you out – just leave me a note below.
As for us, I’ve popped over to my favourite island of Waiheke again, am hoping for some beautiful weather, and another sneaky swim.
Til next week, my sweet friend, stay happy and well!
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Please note – if you are wanting to meet any of the specific dietary requirements below, please read my recipe notes.
Creamy Cashew Aioli
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.
Pour into a sealed glass jar and keep in the fridge for up to 4 days. It will thicken beautifully in the fridge.
- Make it nut-free: 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.
- *Soaking the cashews will soften them so you get a creamier result. If you don’t have a couple of hours to soak them, you can soak them for 10 minutes in boiling water. If you have a high powered blender, you don’t need to soak them at all!
- This recipe can be made without adding essential oils, but it gives it a burst of flavour (like adding a cube of vege stock to your cooking!). If you want to learn more about using essential oils, click here. It’s super important when adding essential oils to food to be conscious of the safety considerations, learn more about that here.