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Vegan Roasted Garlic Cashew Aioli

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“A little bit tangy and a little bit sweet, this vegan aioli is perfect kept thick and used as a spread, or thinned down and drizzled over pretty much anything. Don’t miss the 6 flavour variation options below! You need to soak the cashews for about 4 hours, so plan ahead. From 84th&3rd.com”
READY IN:
35mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak cashews in filtered water for 4 hours. Drain and rinse well.
  2. Wrap 4 garlic cloves in foil and roast under grill (broiler) 15 minutes Open foil pouch and roast 5 mins, turning regularly as the skins darken. Wrap again in foil to cool then peel. Peel remaining 2 raw cloves.
  3. Blend soaked cashews with raw and roasted garlic until very finely chopped. Add vinegar, juice and mustard and blend until mixture begins to form a paste. Blend in oil until smooth. Blend in water to achieve desired consistency. Blend in salt to taste.
  4. Use as is or flavour as desired.
  5. Start with Vegan Roasted Garlic Cashew Aioli recipe and add in your choice below.
  6. 6 Vegan Aioli flavour variations:
  7. Vegan Spicy Chipotle Aioli:
  8. •add 2 tsp dried chipotle powder with vinegar OR.
  9. •add 2 Tbsp chipotle in adobo sauce before adding water OR.
  10. •soak 2 dried chipotle peppers in boiling water for 15 mins, add with cashews and garlic then use soaking water instead of plain water to thin aioli.
  11. Vegan Wasabi Aioli:
  12. •replace half the mustard with soy sauce or tamari, replace half the apple cider vinegar with rice wine vinegar, add 1 – 2 tsp wasabi paste or powder to taste.
  13. Vegan Tartar Sauce:
  14. •add 1 Tbsp extra lemon juice, stir through 3 Tbsp diced gerkins, 2 Tbsp chopped capers and 1/2 tsp fresh cracked black pepper with the salt.
  15. Herbed Vegan Aioli:
  16. •add 2 – 4 Tbsp roughly chopped herbs and bend with the mustard, juice and vinegar – try parsley, basil, dill and tarragon, or even coriander (cilantro).
  17. Vegan Black Olive Aioli:
  18. •add 1/4 c pitted kalamata olives with the oil, add 1 tsp extra mustard, reduce vinegar by half, reduce salt to taste.
  19. Vegan Mango & Chili Aioli:
  20. •add 1/4 c diced mango and 1/4 – 1/2 tsp chili flakes with oil, reduce water as necessary.

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