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. (You can omit soaking if using a powerful blender like a Vitamix)
Drain and rinse the cashew 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.
Serve: spoon some of the aioli and spread it on the bottom of a salad plate. Top with cooked lentils, roasted vegetables, baby greens. Drizzle more aioli over the top and enjoy!
WFPB + Plantricious
Can you freeze vegan aioli? This is not the recipe you want to be freezing, however it can be stored in the fridge up to 3 days.
Is it healthy? Though high in calorie, this fully raw aioli is whole food plant based compliant, gluten free, oil free, so yes, as healthy as can be.
How to thicken it? No need to, the combination of cashews and avocado yield a perfectly thick and creamy sauce ready to be enjoyed. If a thinner consistency is desired just add more water or lemon juice to taste.
Can I use Aquafaba instead of water? Absolutely, it actually makes for a nice addition and whips really nice.