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Creamy Cashew Aioli

Makes 2 cups
Servings 32 tbsp
Calories 23kcal
Author Buffy Ellen Gill

Ingredients

  • 1 c raw cashews soaked 1-2 hours*
  • 1 c water
  • 2 small cloves garlic
  • 1/2 lemon juice, flesh and rind
  • 1 drop lemon essential oil optional
  • 2 tsp apple cider vinegar
  • 2 tsp dijon mustard optional
  • 1/2 tsp organic sea salt

Instructions

  • 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.

Notes

  •  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. 

Nutrition

Calories: 23kcal