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Homemade Vegan Garlic Aioli (Oil-Free!) recipe photo

Vegan Garlic Aioli (Oil-Free!)

This Vegan Garlic Aioli is SO CREAMY! A delicious, oil-free dip made with cashews and fresh herbs, perfect for veggies, sandwiches, and salads.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dip, Sauce
Cuisine: Vegan
Ingredients Equipment Method Notes

Ingredients
  

Ingredients:
  • 1 cup raw cashews soaked in water to soften
  • 1/2 cup water adjusts the consistency
  • 3 tablespoons fresh lemon juice adds brightness
  • 2-3 cloves garlic fresh, adjust to taste
  • 1 teaspoon Dijon mustard for tang and depth
  • 1/4 teaspoon salt enhances flavor
  • 1/8 teaspoon kala namak for umami flavor
  • 1/4 cup fresh herbs e.g., basil, cilantro, parsley, dill, or chives

Equipment

  • High-speed blender
  • Measuring cups and spoons
  • Spatula
  • Storage container

Method
 

Instructions:
  1. Step 1: Soak the Cashews - Soak 1 cup of raw cashews in water for at least 2 hours.
  2. Step 2: Drain and Rinse - Drain and rinse the soaked cashews under cold water.
  3. Step 3: Combine Ingredients - In a high-speed blender, add the soaked cashews, 1/2 cup of water, 3 tablespoons of lemon juice, 2-3 cloves of garlic, 1 teaspoon of Dijon mustard, 1/4 teaspoon of salt, and 1/8 teaspoon of kala namak.
  4. Step 4: Blend Until Smooth - Blend on high until completely smooth and creamy, scraping down the sides as needed.
  5. Step 5: Add Fresh Herbs - Add 1/4 cup of fresh herbs and blend again until finely chopped and mixed.
  6. Step 6: Taste and Adjust - Taste the aioli and adjust seasoning as necessary.
  7. Step 7: Serve or Store - Serve immediately or transfer to an airtight container for later use.

Notes

  • For a creamier texture, blend longer or add more water.
  • If you prefer a chunkier aioli, blend herbs separately and stir in.
  • Store leftovers in the refrigerator for up to 5 days.