27 Jun 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.