Go Back
Homemade Vegan Garlic Aioli (Oil-Free!) photo
Print Recipe Save it for later

Vegan Garlic Aioli (Oil-Free!)

Elevate your meals with this creamy, flavorful Vegan Garlic Aioli! Perfect for dipping, spreading, or drizzling over your favorite dishes.
Prep Time30 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 cup raw cashews
  • 1/2 cup water
  • 3 tablespoons fresh lemon juice
  • 2-3 cloves garlic
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/8 teaspoon kala namak (black salt)
  • 1/4 cup fresh herbs (basil, cilantro, parsley, dill, or chives)

Instructions

  • Soak your raw cashews in water for at least 2-4 hours, or a quick soak in hot water for about 30 minutes if short on time.
  • Once the cashews are soaked and softened, drain and rinse them under cold water. Gather the other ingredients: water, lemon juice, garlic, Dijon mustard, salt, and kala namak.
  • In a high-speed blender, combine the soaked cashews, water, lemon juice, garlic, Dijon mustard, salt, and kala namak. Blend on high until completely smooth and creamy.
  • Add your choice of fresh herbs to the blender and blend again until the herbs are finely incorporated and the aioli is a lovely green color.
  • Taste the aioli and adjust the seasoning if necessary, adding more lemon juice or garlic as desired.
  • Transfer the aioli to a storage container and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled.

Equipment

  • High-speed blender
  • Measuring cups and spoons
  • Spoon or Spatula
  • Storage container

Notes

  • Store the aioli in an airtight container in the fridge for up to a week.
  • If the aioli thickens in the fridge, stir in a little water to reach desired consistency.
  • For a nut-free version, substitute cashews with silken tofu and adjust water accordingly.