5-Minute Vegan Garlic Aioli To Live For
Cuisine: International
Prep time: 5 mins
Total time: 5 mins
A super creamy garlic mayonnaise or aioli that's loved by vegans and vegetarians. DAIRY-FREE, GLUTEN-FREE and EGG-FREE.
  • 1 cup of unsalted cashews (soaked for 2-4 hours)
  • 3 tbsp of lemon juice
  • 1 tbsp of apple cider vinegar
  • 2 garlic cloves (crushed)
  • ½ shallot
  • ½ tsp salt (I use a high magnesium/low sodium salt from Lake Deborah
  • ½ cup of filtered water
  • 5 tbsp of cold pressed olive oil
  • 1 tsp wholegrain organic mustard
  1. Drain the cashews and rinse thoroughly.
  2. Place all the ingredients except the olive oil and mustard, into a high-power blender.
  3. Blend until creamy and smooth.
  4. With the blender running slowly, pour in the olive oil.
  5. Add the mustard and pulse until incorporated into the aioli.
  6. For a thinner mix, add more water and oil until the desired consistency.
Allergy advice: You can use avocado instead of the cashew nuts .
Recipe by Scott Mathias Raw at https://scottmathiasraw.com/5-minute-vegan-garlic-aioli-recipe/