While most aioli you find in restaurants nowadays is simply flavored mayonnaise, did you know that aioli originated in the Mediterranean and was made simply from olive oil and garlic? Much like the original aioli, this spicy, garlic version is also egg-free, but it tastes and looks like the kinds you’re probably more familiar with because it’s made with cashew cream. Smooth, flavorful and wholesome, this is going to be your go-to sauce, dip or spread.
Ingredients
1 cup cashews, soaked overnight in covered jar
1-1/2 Tbsp. apple cider vinegar
1 tsp. Dijon mustard
Cayenne pepper or chili pepper, to taste
Pinch of sea salt (optional)
1/3 cup fresh basil
1 clove garlic, diced
1 lemon
1 lime
1/3 cup water
Directions
- In high-speed blender or food processor, pulse all ingredients until creamy consistency is reached.
- Serve immediately or chill for up to two days in airtight jar.