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Creamy Vegan Cashew Aioli
A luscious, dairy-free aioli made from cashews, bursting with fresh garlic and zesty lemon juice. Perfect as a dip or a side – simple to whip up and wonderfully flavoursome.
📖 What is it
A luscious, dairy-free aioli made from cashews, bursting with fresh garlic and zesty lemon juice. Perfect as a dip or a side – simple to whip up and wonderfully flavoursome.
🛒 Ingredients
- ✓ 150 g unsalted cashew nuts
- ✓ 5 tbsp water
- ✓ 2 tbsp freshly squeezed lemon juice
- ✓ 80 ml olive oil
- ✓ 2 garlic cloves
- ✓ A pinch of salt
📊 Nutritional Information
Aioli is a beloved staple of Mediterranean cooking, and with just a few tweaks, it transforms beautifully into a vegan delight. Instead of eggs and mayonnaise, soaked cashew nuts lend a silky texture, while fresh garlic and lemon juice deliver that unmistakable punch. This vegan aioli is not only quick to prepare but incredibly versatile – ideal as a dip for crunchy veg, crusty bread, or as a creamy sauce to accompany grilled vegetables.
👨🍳 Preparation
- 1
Ideally, soak the cashew nuts overnight in water to soften them. Drain off the soaking water afterwards.
- 2
Place the soaked cashews, 5 tablespoons of fresh water, lemon juice, and olive oil into a tall jug.
- 3
Peel the garlic cloves, roughly chop them, and add to the other ingredients.
- 4
Blend everything with a hand blender or a powerful food processor until smooth and creamy.
- 5
Season the aioli generously with salt and give it another good stir.
- 6
For best flavour, chill the aioli in the fridge for at least an hour before serving to let the garlic aroma fully develop.
💡 Tips and Variations
- •
For a richer flavour, finish the aioli with a drizzle of high-quality extra virgin olive oil.
- •
Pro tip: Use a high-speed blender or a hand blender with strong torque to achieve an ultra-smooth, creamy texture.
- •
The bold garlic flavour is the star of this aioli.
- •
Try stirring in some nutritional yeast flakes for a cheesy twist that keeps it vegan and alcohol-free.
- •
If you prefer, blanched almonds can be swapped for cashews to create a similar creaminess.
- •
A splash of apple cider vinegar adds a lovely umami depth and balances the lemon’s acidity.
- •
Short on time? Silken tofu makes a great quick base if you haven’t soaked nuts.
- •
The secret to this aioli lies in balancing the creamy texture with the punchy garlic notes.
📦 Storage
Store the vegan aioli covered in the fridge for up to three days. Give it a good stir before serving, as the oil may separate slightly.
🍷 Pairing
This creamy aioli pairs beautifully with crisp, fresh white wines such as a dry Mosel Riesling or an Austrian Grüner Veltliner. A light New Zealand Sauvignon Blanc also complements the bright citrus and garlic notes wonderfully. For red wine fans, a delicate Pinot Noir works well without overpowering the aioli’s spice.
With just a handful of simple ingredients, you can create a vegan aioli that’s luxuriously creamy and packed with garlicky goodness. Whether you’re dipping, drizzling, or dolloping, this recipe is a fuss-free winner that’s sure to become a firm favourite in your kitchen. Do give it a go and share the love with your nearest and dearest – it’s the kind of dish that brings people together.
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