Instructions

• Place 1 cup raw cashews in a heat‑safe bowl. Pour hot water over the cashews until they are submerged. Let soak for 10 minutes, then drain and rinse the cashews.
• Add the drained cashews to a small high‑speed blender. Add 1/2 cup water, 3 Tbsp fresh lemon juice, 2–3 cloves garlic (peeled), 1 tsp Dijon mustard, 1/4 tsp salt, and 1/8 tsp kala namak (black salt).
• Blend until very smooth, stopping once or twice to scrape down the sides with a spatula so everything is evenly processed. Blend time will vary by blender (about 30–60 seconds for many high‑speed blenders).
• Add 1/4 cup fresh herbs (basil, cilantro, parsley, dill, chives — use one or a mix as listed). Pulse a few times to incorporate the herbs evenly; blend longer if you prefer a completely smooth, uniformly green aioli.
• If you want a thinner consistency, add additional water 1 tablespoon at a time and blend after each addition until you reach the desired thickness.
• Taste and adjust seasonings as needed (more lemon, garlic, or salt). Serve immediately or refrigerate until ready to use.