Creamy, garlicky, and dairy-free, this vegan cashew aioli is perfect for dipping, spreading, or drizzling. Easy to make and irresistibly delicious!
I love a good aioli, but traditional versions are packed with eggs and oil – so I created this creamy, garlicky vegan cashew aioli that’s just as rich and flavorful, without the heaviness. It’s my go-to for sandwiches, roasted veggies, and even as a dip for fries. With just a handful of simple ingredients, it blends up in minutes and keeps well in the fridge, making it a staple in my kitchen. Trust me, once you try it, you’ll want to put it on everything!
Why You’ll Love This Cashew Aioli
- Rich & Creamy – Blends up smooth and velvety, just like traditional aioli.
- Dairy-Free & Egg-Free – Perfect for vegans and those with allergies.
- Easy to Make – Just blend a few simple ingredients, and it’s ready in minutes!
- Customizable – Adjust the garlic, add herbs, or make it smoky with paprika.
- Versatile – Use it as a dip, spread, or drizzle on your favorite dishes.
Here’s a simple and delicious Vegan Cashew Aioli recipe:
Ingredients
- 1 cup raw cashews (soaked for 30 minutes in hot water or boiled for 10 minutes)
- ¼ cup water (adjust for consistency)
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1-2 cloves garlic (adjust to taste)
- ½ tsp salt
- 2 tbsp olive oil (optional, for a silkier texture)
Instructions
- Drain the soaked cashews and add them to a high-speed blender or food processor.
- Add water, lemon juice, apple cider vinegar, Dijon mustard, garlic, and salt.
- Blend until smooth and creamy, stopping to scrape down the sides if needed.
- If using, drizzle in olive oil while blending for an extra smooth texture.
- Taste and adjust seasoning as needed. Add more water for a thinner consistency if desired.
- Store in an airtight container in the fridge for up to 5 days.
Recipe Tips
Soak the Cashews – Soaking for 30 minutes in hot water (or boiling for 10 minutes if short on time) softens the cashews, making them blend smoother and creamier.
Adjust the Consistency – Add more water for a thinner drizzle or keep it thick for a spreadable aioli.
Use Fresh Garlic – For the best flavor, use fresh garlic instead of pre-minced or powdered. If you prefer a milder taste, roast the garlic first.
Blend Until Silky Smooth – A high-speed blender will give you the creamiest texture, but if using a regular blender, blend longer and scrape down the sides as needed.
Customize the Flavor – Add smoked paprika for a smoky twist, a pinch of turmeric for color, or fresh herbs like dill or basil for extra freshness.
Vegan Cashew Aioli
Equipment
- blender
Ingredients
- 1 cup raw cashews (soaked for 30 minutes in hot water or boiled for 10 minutes)
- ¼ cup water (adjust for consistency)
- 2 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1-2 cloves garlic (adjust to taste)
- ½ tsp salt
- 2 tbsp olive oil (optional, for a silkier texture)
Instructions
- Drain the soaked cashews and add them to a high-speed blender or food processor.
- Add water, lemon juice, apple cider vinegar, Dijon mustard, garlic, and salt.
- Blend until smooth and creamy, stopping to scrape down the sides if needed.
- If using, drizzle in olive oil while blending for an extra smooth texture.
- Taste and adjust seasoning as needed. Add more water for a thinner consistency if desired.
- Store in an airtight container in the fridge for up to 5 days.
This creamy cashew aioli is so easy to make and incredibly versatile—once you try it, you’ll always want a jar in your fridge. Enjoy it on everything from sandwiches to roasted veggies, and let me know how you like it!