Cashew Garlic Aioli

Creamy, tangy, and versatile.  We are no strangers to homemade vegan mayo spreads.  We’ve tried every vegan mayo recipe from every cookbook we own in an effort to find a replacement for oily mayo.  And while we like them, we never really felt they lived up to our expectations of a perfectly textured spread until we perfected this VegInspired Cashew Garlic Aioli!  The BEST ever!

Homemade Whole Food Plant Based Mayo

Every plant based mayo recipe we’ve tried we used as a burger spread and/or used them in our deviled potatoes.  No tofu based mayo ever made the cut in either of those meals.  They were each too “something”  – too tangy, too creamy, too dry, too soy tasting.  Whatever issue we found, we never really were sold on a whole food plant based version of our deviled potatoes.  Until NOW!

Cashew Garlic Aioli

This Cashew Garlic Aioli is our very simple version of a homemade vegan mayo using whole plant based foods.  Nothing processed, nothing crazy you wouldn’t have in your pantry, and honestly, easy peasy to whip up.

We’ve used this recipe as a burger spread, as the “mayo” in our simple deviled potato recipe, in a tasty potato salad recipe, as the base in a homemade remoulade for “crab” cakes, and we’ve thinned it out to use as a fajita or taco drizzle too; honestly, it has simple flavors, which makes it so versatile.

Cashew Garlic Aioli

The best whole food plant based homemade vegan mayo recipe.  

Keyword: whole food plant based mayo
Ingredients
  • 1/2 cup cashews, raw *soak if you don't have high-efficiency blender
  • 2 teaspoons lemon juice
  • 1 clove garlic, minced
  • 2 teaspoons dijon mustard
  • water 1/3-1/2 cup based on desired consistency
  • pinch salt
  • 1/4 teaspoon pepper
Instructions
  1. Put all ingredients in the blender and blend for about 1 minute until aioli has reached a nice creamy consistency.  

Prefer to watch us make this recipe?  Click the video link below!

We hope you enjoy this spread.  Let us know in the comments box below where you plan to use this recipe.  We are testing some more recipes with this as an ingredient, so be sure you subscribe to our newsletters, so you know when new recipes are posted.  As a ‘Thank You’ you can snag a free ebook of our favorite 30-minute recipes – Click the image below.

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Be sure to follow us on Instagram for daily VegInspiration, and on Facebook for more.  Until Next time!  Eat More Plants and Live VegInspired!

XO,

Kathy


 

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