The creamiest garlic vegan aioli made with luscious avocados, a touch of dijon mustard and perfectly thickened with cashews. Doubles down as a dip, sandwich/ burger spread, drizzled over your favorite tacos or to dress this simple beluga lentil salad.
Rinse then soak the cashews in a bowl of hot water for 25 minutes. Drain and rinse again then transfer them to a powerful blender together with the garlic, the flesh of the avocado, lemon juice, dijon and the water (or aquafaba). Process until smooth and creamy. If the texture is grainy you’ll need to blend again but Do Not add more water. Season to taste with a pinch of sea salt and refrigerate until needed.
Bring a medium pot of water to a boil then add a pinch of sea salt and the bay leaves. Stir in the beluga lentils and simmer on medium flame until tender, about 20 to 25 minutes. Drain the lentils in a mesh colander and immediately rinse them. Allow to drain well.
Preheat your oven to 425”F.
Cut the vegetables into small pieces and toss them with the balsamic vinegar, sea salt and black pepper to taste.
Place them on a parchment lined baking sheet without touching each other and roast for 35 to 40 minutes until tender.
Alternatively you can air-fry them at 400”F for 20 minutes or pan sear in a cast iron skillet until tender.
To serve spoon some of the aioli and spread it on the bottom of a salad plate. Top with the lentils and roasted vegetables and a handful of baby greens. Drizzle more aioli over the top and enjoy!