Creamy Vegan Aioli made with Cashews

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!

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📖Recipe

Creamy vegan aioli

Naturopath Lauren Glucina

A creamy vegan aioli made with raw cashews. This is 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, with 32 serves (1 tablespoon per).

4.58 from 7 votes

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Prep Time 2 hours hrs

Cook Time 2 minutes mins

Total Time 2 hours hrs 2 minutes mins

Course Condiment

Cuisine Vegan

Servings 32

Calories 27 kcal

Equipment

• Blender

Ingredients

  

1x2x3x

• 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 Dijon mustard, smooth
• 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

 

• 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 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.

Nutrition

Calories: 27kcalCarbohydrates: 1gProtein: 1gFat: 2gSodium: 8mgFiber: 0.5gSugar: 0.3gCalcium: 3mgIron: 0.2mg

Keyword Vegan aioli

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