Dairy free, egg free and so easy to whip up, this aioli is a great source of magnesium and zinc, as well as good healthy fats. Make a good sized batch over the weekend and add a dollop to your weekday salads, steak, veggie fries or stuffed sweet potatoes. Make sure you soak the cashews first to activate them and make the no egg aioli extra thick and creamy. Perfect!
Creamy No Egg Aioli
• 1 cup soaked cashews
• 1 cup water
• 1/4 tsp sea salt
• 1/2 tsp mustard powder
• 1 tsp garlic granules
1. Pop all the ingredients into a whizz and blend well until thick and creamy. Add a bit more later if it’s too thick, or more salt to taste.
2. Keep in a small glass jar in the fridge. 3. If the aioli is too thick add a little extra water and whizz again, and if it is too runny add a few extra cashews to help thicken it up.
Try a good dollop of this no egg aioli on a black bean buddha bowl.
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