Oh, the joy of aioli!
This tasty, versatile sauce may be made creamy or made thinner when used in a salad dressing. Try it as a dip for sweet potato fries, sugar snap peas, carrots, steamed artichoke, or a sauce to zip up a sandwich or salad. If you enjoy the taste, the options are endless.
Without further ado, here is the recipe!
Creamy, Delicious Vegan Aioli Sauce.
1 cup unsalted cashews (soaked for 2-4 hours) or avocado
3 Tbsp. fresh lemon juice
1 Tbsp. apple cider vinegar
2 garlic cloves (crushed)
½ tsp. salt (high magnesium/low sodium salt, optional)
½ cup water
5 Tbsp. cold-pressed olive oil
1 tsp. wholegrain organic mustard
Drain the cashews and rinse thoroughly. In a blender, combine everything except the olive oil and wholegrain mustard on high. Mix until smooth. Lower the speed to low. Then, slowly pour in the olive oil with the blender still running. Add the mustard and “pulse” until folded into the mixture. For a thinner consistency, add water little by little until satisfied.
Enjoy! Then, please pass the sauce.
“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.” ~ Ruth Reichl
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