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Creamy Raw Cashew Aioli

Creamy Raw Cashew Aioli – a vegan alternative to the classic and a great staple recipe to keep on hand for everything from raw tacos and homemade burgers to creamy salad dressings. Cashews are naturally creamy when blended so make a fabulous base for the aioli, though macadamia nuts are also divine (particularly as a combo with the garlic). If you have a sensitivity or allergy to nuts, you can substitute with sunlower seeds or even avocado – if you don’t mind it being green of course.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 2 Cups
Ingredients Method Notes

Ingredients
  

  • 1 cup raw cashews soaked in water for 2-5 hours
  • 1/2 cup water + 2 tablespoons water
  • 1 Juice of one lemon
  • 2 teaspoons organic apple cider vinegar
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon olive oil
  • 1 teaspoon mustard
  • 1 tablespoon nutritional yeast + 1 teaspoon nutritional yeast
  • 2 pinches sea salt or more – taste first
  • 1/2 teaspoon organic soy lecithin optional see notes

Method
 

  1. Drain and rinse the cashews then add all ingredients to the blender, whiz till smooth. Store in an airtight container in the fridge.

Notes

Organic soy lecithin is an emulsiier, bringing the water and fat elements together and preventing them from
separating. It also helps to thicken the mixture. You may like to try this if you want a thicker aioli. Lecithin is a
phospholipid, consequently, it contains only trace amounts of proteins. Phospholipids are needed by the cells of our
body to keep the membrane nice and luid to enable easy transfer of both nutrients and wastes. Try and choose organic
lecithin if you decide to use it – non-organic lecithin is extracted from whole soy beans using harsh chemical solvents
such as hexane.