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Vegan Aioli

Catherine BarclayCatherine Barclay
Yes, we all love our aioli. This simple recipe only takes a couple of minutes to prepare. Great for spreads or dropping onto nachos or baked potatoes, the uses are endless.
Vegan aioli is a plant-based twist on the classic Mediterranean garlic-flavoured condiment. This creamy spread is made without eggs, using a base of ingredients like soaked cashews combined with garlic, lemon juice, and mustard, yielding a rich and flavourful sauce.
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Course Side Dish
Cuisine American

Ingredients
  

  • 1 cup raw cashew nuts
  • ¾ cup water
  • 2-3 cloves garlic peeled
  • 2 tsp dijon mustard
  • 1 tsp wholegrain mustard
  • juice from half a lemon
  • 1 tsp apple cider vinegar
  • 1 tbsp nutritional yeast

Instructions
 

  • Simply place all ingredients into a blender and blend until creamy. Taste and add more of any of the elements above to achieve your preferred flavour.
  • Can be eaten immediately or placed into the fridge in an airtight container for up to a week.
Keyword Aioli, vegan, wfpb
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