Garlicky Vegan Aioli
10 2T servi
This Garlicky Vegan Aioli recipe is perfect for spreading on sandwiches or for use as a dip. It’s made with just 8 ingredients in less than 5 minutes. Most of the ingredients are probably already sitting in your fridge and pantry. You’ll never believe how smooth and creamy this aioli is.
Is Aioli Dairy Free?
- Aioli is just a fancy word for mayonnaise. Traditional mayo is made with oil and eggs. Other flavorful ingredients are often added like harissa or Dijon Mustard. Technically, aioli is dairy free since it does not use any milk products. However, that doesn’t make it vegan. If you are looking to avoid dairy then you can still use regular aioli.
- In this recipe, I’ve swapped the eggs (in regular aioli) for cashews. Cashews provide the same creaminess as eggs!
Why Make it Vegan?
- Casein is a protein that slows down digestion in your gut, but also acts as glue in the intestines. This can trigger an immune response causing your body to produce excess mucus. The mucus then gums up your respiratory and digestive systems. Since goat and sheep milks don’t contain this protein they are much less mucus forming.
- If you can get your hands on raw sheep or goat cheese, that’s even better because the raw dairy still contains its live enzymes that aid in digestion. Therefore, raw goat and sheep dairy are the best possible sources of dairy for humans after infancy.
If you want to make this recipe but don’t have all of the ingredients, fear not. Here is a list of successful substitutions for many of these ingredients:
- Rice Vinegar can be swapped out for apple cider vinegar.
- Cashews can be swapped for macadamia nuts or almonds.
- Fresh garlic can be swapped out for 1/4 teaspoon of garlic powder or 1/4 teaspoon of jarred garlic.
- Onion powder can be swapped out for 2 tablespoons of diced fresh onion.
Garlicky Vegan Aioli
- 1 Cup Raw Cashews
- 2 Cloves Garlic Roasted or Raw
- 5 T Olive oil
- 1/4 C Water
- ½ t Onion Powder
- ¾ t Sea Salt
- 1 T +1t Nutritional Yeast
- 1 T + 1t Rice Vinegar
- Preheat oven to 325 degrees. Slice garlic through the middle drizzle with olive oil salt and pepper, wrap in tinfoil and bake for 25 minutes or until garlic is soft. Pop out two cloves and save the rest.
- In a Vitamix, blend all of the ingredients together until smooth. Add extra water, one tablespoon at a time if the Aoli is too thick to blend.
- Don’t have all of the ingredients listed above? No problem! Here is a list of ingredients that I’ve successfully swapped or left out. —Cashews —Olive Oil —Onion Powder —Fresh Garlic —Onion Powder —Rice Vinegar
- Use an offset spatula or tamper: Because the ingredients are thick, it can be hard to blend up at the start. Use a tamper or spatula to scrape down the sides and push the ingredients into the blade inbetween blending cycles.
- Add Water: If you’re still having trouble blending, you can add 2 more tablespoons of water.
- Soak the Cashews: You don’t need to soak your cashews overnight, but they do need to be soaked for at least one hour. The longer the cashews sit in water the easier they will be to blend.
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Published December 2nd, 2020 9:24 AM
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