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, with 32 serves (1 tablespoon per).
Prep Time 2 hours
Cook Time 2 minutes
Total Time 2 hours 2 minutes
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.