Most aioli recipes involve eggs and oil and it’s been a mission for a while to come up with a plant-based, oil-free version with that light, creamy aioli texture. And here it is. This simple recipe can be used to dress a salad, as a dip for fresh cut veggies, or as a condiment for Lentil and Portobello Sliders (coming this week).
You can prepare it raw if you like, just skip roasting the garlic. I’m a big fan of the richness of roasted garlic paired with fresh lemon, so I tend to prepare this recipe as listed below—roasted. Either way, it keeps well in the fridge and is a tasty, versatile option to keep on-hand.
High-powered blender or
Food processor (you may not achieve the creamy lightness of an aioli, but it will still taste great)
Chef’s knife or zester (optional)
Baking sheet or
1/4 cup organic lemon zest
3 cloves organic garlic
1 cup soaked cashews
1/2 cup pure water
3 tbsp fresh, organic lemon juice
1/4 tsp apple cider vinegar
1/4 tsp fine ground sea salt, or more to taste
1/2 tsp fresh, organic thyme chopped (optional)
Lets’s get started.
Using a zester, or a chef’s knife, zest a fresh, washed, organic lemon. Just shave off the yellow rind carefully from top to bottom.
Peel your garlic and roast in the oven at 350F for about 10 minutes, or until browned. You can also place peeled garlic cloves in a pan and brown over medium heat for about 7-10 minutes. Just turn the cloves every few minutes so you evenly brown them.
Remove leaves from sprigs of fresh thyme, and loosely chop.
Place all ingredients in the blender and mix on high speed until super creamy and light. Enjoy as a dressing for a mixed green salad with sprouts, quinoa and toasted sunflower seeds. Use it as a dip for fresh pea pods and carrots. Warm the aioli and use it to top steamed broccoli and sprinkle with ground flax seed. Or keep checking the site for the Lentil and Portobello Slider recipe coming this week!
This aioli is fantastic condiment for sliders, and perfect for the big holiday weekend.
Store in an airtight glass jar in the fridge.
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