Vegan Garlic Aioli - Lizs Whole Food Kitchen
post-template-default,single,single-post,postid-1448,single-format-standard,woocommerce-no-js,ajax_fade,page_not_loaded,,qode-title-hidden,hide_top_bar_on_mobile_header,qode-content-sidebar-responsive,transparent_content,columns-4,qode-child-theme-ver-1.0.0,qode-theme-ver-9.4.1,wpb-js-composer js-comp-ver-4.12,vc_responsive

Vegan Garlic Aioli

Its really hot outside and salad is the only thing I really want to eat and accompanied by this dip is the way to go. With lemon and garlic flavours and a great texture from the cashews, its really easy to  make and contains liver friendly lemon and garlic, protein from the cashews and olive oil for heart health. If you have a high speed blender you can get a really smooth texture otherwise it will be a bit grainy but still delicious.

100g cashews, soaked in boiling water from the kettle for 30 minutes and drained, reserve some liquid
3 tbsp lemon juice
4 tbsp extra virgin olive oil
2 cloves garlic, thinly sliced
1/2 tsp salt
Approx 4 tbsp water ( use soak water from the cashews)

Place all the ingredients into your blender and blitz till you have a thick smooth consistency, add more water if necessary. Spoon into a bowl and serve with salad or crudites. Also delicious spread on bread or a bun instead of mayonnaise.

No Comments

Post A Comment