Creamy Raw Cashew Aioli

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 roast potatoes, to tacos and homemade burgers.

I’ve shared reiterations of this recipe on the blog before (Raw Tacos, Vegan Black Bean Burgers, Pumpkin Chickpea & Rocket Salad, & Raw Vegan Kofta), but thought it was about time it featured in a post of its own.

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 sunflower seeds or even avocado – if you don’t mind it being green of course.

For some reason, onion powder seems to be a little harder to source than I’d like – but it adds such a nice flavour to the mix.

Aside from the soaking time, you’ll whip this up in a minute flat. Enjoy!

Creamy Raw Cashew Aioli - a vegan alternative to the classic - find the recipe here! Click To Tweet

Creamy Raw Cashew Aioli 

Creamy Raw Cashew Aioli
 
Cook time
Total time
 
Creamy Raw Cashew Aioli – a vegan alternative to the classic and a great staple recipe to keep on hand for everything from roast potatoes, tacos and homemade burgers.
Yields just under 2 cups.
Author:
Recipe type: Condiment
Cuisine: Vegan
Serves: 2 cups
Ingredients
  • 1 cup raw cashews, soaked in water for 2-5 hours
  • ½ cup + 2 tablespoons water
  • 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 + 1 teaspoon nutritional yeast
  • 2 big pinches fine sea salt (or more – taste first)
OPTIONAL:
  • ½ teaspoon organic soy lecithin (see notes)
Instructions
  1. Drain and rinse the cashews then add all ingredients to the blender, whiz till smooth.
  2. Store in an airtight container in the fridge.
Notes
Organic soy lecithin is an emulsifier, 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 fluid 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.

Creamy Raw Cashew Aioli

I’d love you to follow me on Instagram
tag me @ascensionkitchen so I can see your creations! 

ABOUT THE AUTHOR

Lauren Glucina is a plant-based whole foods Nutritionist, Naturopath and Medical Herbalist. She is a passionate advocate for food as medicine. Lauren has also formally trained as a Raw Foods Chef and has a soft spot for raw treats. 

Lauren is available for Natural & Nutritional Medicine consultations here.

  • Valentina Celant

    This vegan aioli sounds absolutely delicious, and the macadamia alternative sounds great! Everyone loves cashews, but I’ll have to try the macadamias for a twist. Thanks for sharing!

  • Laura Campbell

    This is a winner! Going to be on repeat often at our house. Easy, tasty, and versatile.