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Vegan Garlic Cashew Aioli

Yields about 1.5 cups

Prep 10

Cook 0

Total 10



  • 1 cup cashews, soaked for at least 20 mins in boiling water

  • Juice of 1/2 lemon

  • 2 garlic cloves

  • 1 tsp dijon mustard

  • 1 tsp apple cider vinegar

  • 1/4-1/2 tsp salt, to taste

  • 1/2 tsp garlic powder

  • water to thin about 1/2-3/4 cup



Drain soaked cashews and rinse. Add to a very powerful blender along with lemon juice, dijon, apple cider vinegar, garlic cloves, garlic powder, salt, and half of the water. Blend until very smooth and creamy adding more water as needed. Taste for salt and adjust seasoning to taste.

Store in a glass jar or container in the fridge for up to 1 week.


This recipe is so versatile. You can add hot sauce to make it spicy, omit the garlic if you aren't a garlic fan, add fresh herbs etc.

Anywhere you'd use mayo this can be used instead.

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