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« In My Kitchen: September/October 2013
Vegan Chocolate Magic Shell & Halloween Green Goo Magic Shell »

Vegan Roasted Garlic Cashew Aioli plus 6 flavour variations!

October 15, 2013 By JJ 20 Comments

Vegan Roasted Garlic Cashew Aioli

I never liked mayo. It was viscous and oddly sweet, unnecessary tasteless fat when there were plenty of other perfectly good red and yellow condiments in the centre of the table.

I grew up thinking mayo had dairy in it, seriously. It was the the mid-80s and 90’s in suburban America-land, before the days of labels screaming ‘whole-egg’ and way before every sandwich shop and restaurant started smearing aioli on everything in sight.

Vegan Roasted Garlic Cashew Aioli

I remember the first time I tasted real aioli, funny enough it was on french fries in a Belgian beer cafe in Sydney, and it was a revelation.

Creamy and smooth, a bit tangy, and so unlike anything that came in a jar or squeeze bottle. Although I pushed it aside after a few bites — in favour of the ketchup of course — my mind was forever changed.

Vegan Roasted Garlic Cashew Aioli

I’ve made classic aioli since (a perfect Christmas starter when used to top prawns and avocado) but there are a thousand and one mayonnaise recipes out there and let’s be honest, who am I to stick with something normal?

So instead I give you a vegan aioli — with no eggs, no soy and no sugar — and 6 extra flavour variations, just because. My favourite? The Spicy Chipotle one, hands down.

Vegan Roasted Garlic Cashew Aioli

Vegan Roasted Garlic Cashew Aioli

Vegan Roasted Garlic Cashew AioliA little bit tangy and a little bit sweet, this vegan aioli is perfect kept thick and used as a spread, or thinned down and drizzled over pretty much anything. Don’t miss the 6 flavour variation options below!

Makes 2 cups

INGREDIENTS

  • 1 heaped c raw cashews, plus water for soaking
  • 6 garlic cloves, skins on
  • 2 Tbsp apple cider vinegar
  • 2 Tbsp lemon juice
  • 2 tsp dijon mustard
  • 1/4 c olive oil
  • 1/4 c water, or more/less as needed
  • 1/4 – 1/2 tsp sea salt, to taste

METHOD

Soak cashews in filtered water for 4 hours. Drain and rinse well.

Wrap 4 garlic cloves in foil and roast under grill (broiler) 15 mins. Open foil pouch and roast 5 mins, turning regularly as the skins darken. Wrap again in foil to cool then peel. Peel remaining 2 raw cloves.

Blend soaked cashews with raw and roasted garlic until very finely chopped. Add vinegar, juice and mustard and blend until mixture begins to form a paste. Blend in oil until smooth. Blend in water to achieve desired consistency. Blend in salt to taste.

Use as is or flavour as desired…

vegan // vegetarian // gluten-free // soy-free // dairy-free

—

6 Vegan Aioli flavour variations

Vegan Roasted Garlic Cashew AioliStart with Vegan Roasted Garlic Cashew Aioli recipe and…

Vegan Spicy Chipotle Aioli

  • add 2 tsp dried chipotle powder with vinegar OR
  • add 2 Tbsp chipotle in adobo sauce before adding water OR
  • soak 2 dried chipotle peppers in boiling water for 15 mins, add with cashews and garlic then use soaking water instead of plain water to thin aioli.

Vegan Wasabi Aioli

  • replace half the mustard with soy sauce or tamari, replace half the apple cider vinegar with rice wine vinegar, add 1 – 2 tsp wasabi paste or powder to taste

Vegan Tartar Sauce

  • add 1 Tbsp extra lemon juice, stir through 3 Tbsp diced gerkins, 2 Tbsp chopped capers and 1/2 tsp fresh cracked black pepper with the salt

Herbed Vegan Aioli

  • add 2 – 4 Tbsp roughly chopped herbs and bend with the mustard, juice and vinegar – try parsley, basil, dill and tarragon, or even coriander (cilantro)

Vegan Black Olive Aioli

  • add 1/4 c pitted kalamata olives with the oil, add 1 tsp extra mustard, reduce vinegar by half, reduce salt to taste

Vegan Mango & Chili Aioli

  • add 1/4 c diced mango and 1/4 – 1/2 tsp chili flakes with oil, reduce water as necessary

vegan // vegetarian // gluten-free // soy-free // dairy-free


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Filed Under: All Posts, Food, RecipeBox Tagged With: Dairy Free, Dip, Gluten Free, Nuts, Probably Paleo, Spreads, Vegan, Vegetarian

Comments

  1. Tina @ bitemeshowme says

    October 15, 2013 at 8:09 am

    Huge fan of aioli and nothing beats home made! I like the sound of using cashews as the base. And awesome variations – the spicy chipotle one is staring at me!

    Reply
  2. Kirsty @ The Natural Foodie says

    October 15, 2013 at 9:35 am

    Ugh! I’ve always hated mayo as well, I can’t stand the taste or the thought of all that egg :S What a great recipe, I love using cashews to replace traditional creamy recipes. Thanks for sharing!

    Reply
  3. Claire @ Claire K Creations says

    October 15, 2013 at 11:05 am

    JJ this is just what I need! I’ve been steering clear of aioli cause of the raw egg risk with bub but I really miss it. Can’t wait to try this.
    I’m not a fan of regular mayo either.

    Reply
  4. Kyrstie@A Fresh Legacy says

    October 15, 2013 at 12:07 pm

    Lovely recipes JJ a great collection to use instead of mayo.

    Reply
  5. Helen (Grab Your Fork) says

    October 15, 2013 at 1:09 pm

    I only recently tried cashew cheese which was intriguing, so this aioli has me curious too. I presume it keeps longer because there are no raw eggs in it too?

    Reply
  6. Stephanie - The Dessert Spoon says

    October 15, 2013 at 2:02 pm

    This looks amazing! I’ve printed it and I can’t wait to try it!!

    Reply
  7. Laura (Tutti Dolci) says

    October 15, 2013 at 3:14 pm

    I don’t like mayo either, your aioli sounds delicious – I especially like the sound of the chipotle variation!

    Reply
  8. Deepa @onesmallpot says

    October 15, 2013 at 7:11 pm

    What a clever idea! I think the olive one wins for me.

    Reply
  9. Liz @ I Spy Plum Pie says

    October 16, 2013 at 2:42 pm

    Ooh yum! I love aioli and those variations sound amazing!

    Reply
  10. Dyane78 says

    October 17, 2013 at 2:24 am

    Awesome post! I love that the recipes don’t have vegetable oil like most store bought products.

    Reply
  11. Anna @ The Littlest Anchovy says

    October 17, 2013 at 11:03 am

    Yum!! I want to slather this all over my sandwich today! Love the colourful background JJ!

    Reply
  12. Sara @bellyrumbles says

    October 17, 2013 at 11:19 pm

    Loving your interpretation of aioli, really want to try the roasted garlic, then probably a few of your variations 🙂

    Reply
  13. Emilie@TheCleverCarrot says

    October 18, 2013 at 8:09 am

    This is brilliant! I’ve been meaning to give this a try- now I just have to choose from all of your lovely variations! 🙂

    Reply
  14. Dannii says

    June 17, 2017 at 9:56 pm

    Hi guys how long does this keep for? Thank you 🙂

    Reply
    • JJ says

      August 10, 2017 at 4:34 pm

      Hi Dannii, It’s never hung around for more than about 5 days before it was gone so I can’t advise past that! ~JJ

      Reply

Trackbacks

  1. (via 84th&3rd | Vegan Roasted Garlic Cashew Aioli plus 6… | VeganBlog.org says:
    February 26, 2014 at 11:29 am

    […] (via 84th&3rd | Vegan Roasted Garlic Cashew Aioli plus 6 flavour variations!) […]

    Reply
  2. (via 84th&3rd | Vegan Roasted Garlic Cashew Aioli plus 6… « We Live Social says:
    February 26, 2014 at 9:02 pm

    […] (via 84th&3rd | Vegan Roasted Garlic Cashew Aioli plus 6 flavour variations!) […]

    Reply
  3. Thrive Energy Detox Day 1 | Nourishing Swirl says:
    April 15, 2014 at 4:49 am

    […] wollte, habe ich sie einfach selbst aus Cashews als Basis hergestellt, nämlich nach diesem Rezept *klick*. Im Sandwich waren schlussendlich: die selbstgemachte Aioli plus Wasabipaste, glutenfreies […]

    Reply
  4. 8 Vegan Aioli Recipes Better Than the Real Thing - Vegan Food Lover says:
    June 10, 2015 at 10:58 am

    […] #5. Roasted Garlic Cashew Aioli + 6 Flavor Variations […]

    Reply
  5. Chili-Garlic Sweet Potato Fries | In Fine Fettle says:
    February 29, 2016 at 3:58 pm

    […] The way I typically make these (if I’m not making these chili-garlic sweet potato fries) is by tossing them with a tablespoon or two of any oil that can withstand high heat, like grapeseed oil or melted coconut oil. Then I pour them on the pan and sprinkle the sweet potato fries with my favorite spices—usually a combination of garlic powder, onion powder, a little cayenne, and salt and pepper. And sometimes turmeric for a little health boost. You could even do a pretty green onion or chive garnish. Ooh! Or just sprinkle that on top of your homemade vegan (or not) aioli! […]

    Reply

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