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Vegan Cashew Aioli

Creamy, garlicky, and dairy-free, this vegan cashew aioli is perfect for dipping, spreading, or drizzling. Easy to make and irresistibly delicious!
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Prep Time 5 minutes
Soak Time 30 minutes
Total Time 35 minutes
Course sauce
Cuisine Mediterranean, Spanish
Servings 8 servings
Calories 90 kcal

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.
Keyword aioli, garlic, mayo, sauce