Vegan Roasted Garlic Cashew Aioli

READY IN: 35mins
YIELD: 2 cups




  • Soak cashews in filtered water for 4 hours. Drain and rinse well.
  • Wrap 4 garlic cloves in foil and roast under grill (broiler) 15 minutes 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.
  • Start with Vegan Roasted Garlic Cashew Aioli recipe and add in your choice below.
  • 6 Vegan Aioli flavour variations:
  • 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.