Vegan Garlic Aioli With Cashews

Share this with a buddy!

Vegan Garlic Aioli | This vegan cashew based garlic aioli is so creamy and flavourful! Made with fresh garlic, it provides the perfect kick. Spread on sandwiches, wraps, or use to dip French fries or vegetables. This vegan aioli requires only 4 ingredients and 20 minutes.

Vegan garlic aioli in a white bowl on a wooden board with a spoon.

This 4 ingredient vegan garlic aioli is the best vegan condiment there is! It’s made with soaked raw cashews for a creamy and smooth base, and fresh garlic and lemon juice for a tangy flavour. Garlic is the best flavour, especially that raw garlic spiciness. If you prefer roasted garlic, you could make roasted garlic aioli.

Vegan garlic aioli is incredibly versatile and goes with just about everything. Aioli can be used as a spread in sandwiches or wraps, as a dip with French fries or vegetables, or as a sauce for a variety of dishes.

You will never want regular vegan mayonnaise again after trying this easy garlic aioli. If you’re a fellow garlic lover, this aioli will be a staple in your house.

If you like garlic sauces, I made an avocado garlic sauce in my Tofu Wrap Recipe!

How to make vegan aioli

First, soak raw cashews. Add them to a pot and fill with water to cover. Bring it to a boil and then lower the heat and simmer for 15 minutes. Then drain the soaked cashews and transfer them to a blender.

Add the other ingredients. Water, garlic, lemon juice, salt, and pepper.

Blend until smooth, about 2 minutes.

Vegan garlic aioli in a white bowl on a wooden board.

Ways to use vegan garlic aioli

Garlic aioli is a staple condiment and it goes with pretty much anything and everything!

Use it in sandwiches, wraps, veggie burgers and shawarma. Try it with my Chickpea Tuna Wrap!

I love garlic aioli as a dip with French fries, chips and vegetable slices.

Garlic aioli also works in grain bowls, salads, noodle dishes and with roasted vegetables or sheet pan dinners.

What kind of cashews are best for vegan dips?

The best kind of cashews for dips and sauces are raw cashews! They have the creamiest, smoothest texture and have a mild nutty flavour. Once they’re soaked, they can be blended with a bit of water into cashew cream. This is the best base for vegan sauces and dips, like this vegan garlic aioli.

Ingredients

More about the ingredients in this recipe. The exact measurements are below.

Vegan garlic aioli ingredients on a marble background with black text.
  • Raw cashews- The best kind of cashews are raw cashews! After being soaked, they blend into a smooth and creamy sauce.
  • Lemon juice and garlic- They provide tangy, sour flavours. For ultimate taste, use fresh garlic!
  • Salt and pepper- For basic flavour.

Instructions

  • Fresh garlic will provide the best zesty flavour.
Cashews simmering in a pot.

Add the cashews to a pot and fill with water to cover. Cover with a lid. Bring it to a boil over high heat, then lower the heat to medium low. Simmer for 15 minutes.

Soaked cashews in a blender.

Drain the cashews and transfer them to a blender.

Garlic aioli ingredients in a blender.

Add the water, garlic, lemon juice, salt, and pepper

Blended garlic aioli in a blender with a silicone spatula.

Blend until smooth, about 2 minutes.

Garlic aioli can be used in sandwiches, wraps, and burgers, or as a dip for French fries or vegetables. It goes with just about everything!

Vegan garlic aioli in a white bowl on a wooden board.

Tips for making vegan cashew aioli

  • Use fresh garlic for the best flavour.
  • Tailor the taste to your preferences. Use more or less garlic, lemon juice, or salt.

What to serve with garlic aioli

Garlic aioli goes with just about everything. Seriously, it’s so versatile and delicious.

Spread vegan garlic aioli on sandwiches, wraps, or crackers.

Garlic aioli works as a dip with vegetables and chips. I love it with cucumber slices.

Substitutions

  • Instead of fresh garlic, you could use jarred, but it won’t be as flavourful. You could also use roasted garlic.
  • Instead of lemon juice, you could use a splash of apple cider vinegar.

Storage

Store vegan aioli in an air tight container in the fridge for up to 5-7 days.

Vegan garlic aioli in a white bowl on a wooden board with a spoon.

FAQ’s

Is vegan garlic aioli gluten free?

Yes, all the ingredients used to make vegan garlic aioli are gluten free.

How long does vegan garlic aioli last in the fridge?

Vegan garlic aioli lasts about 5-7 days stored in an air tight container in the fridge.

Vegan garlic aioli in a white bowl on a wooden board with a spoon.

Vegan Garlic Aioli

5 from 1 vote
Author: Erika Piper
This vegan cashew based garlic aioli is so creamy and flavourful! Made with fresh garlic, it provides the perfect kick. Spread on sandwiches, wraps, or use to dip French fries or vegetables. This vegan aioli requires only 4 ingredients and 20 minutes.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10

Equipment

Ingredients
  

  • ¾ cups raw cashews
  • cup water
  • 2 garlic cloves
  • 1 tablespoon lemon juice
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions
 

  • Add the cashews to a pot and fill with water to cover.
  • Bring the cashews to a boil over high heat, then lower the heat to medium low. Simmer for 15 minutes.
  • Drain the cashews and transfer to a blender. Add the rest of the ingredients.
  • Blend until smooth. Taste and add more salt if needed!

Video

Nutrition

Calories: 55kcalCarbohydrates: 3gProtein: 2gFat: 4gSugar: 1g
Tried this recipe?Mention @theveggieyaya or tag #theveggieyaya!

Disclosure: This blog post may contain affiliate links, which means I get a commission if you purchase through my link, at no extra cost to you.

Vegan garlic aioli pin with black text.

SHARE THIS RECIPE

Rating, commenting, and sharing my recipes really helps. Thanks for taking the time! Mention @theveggieyaya on Instagram.

Save this image to your vegan dip board on Pinterest.

Vegan garlic aioli pin with black text.

Share this with a buddy!

Similar Posts

5 from 1 vote (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating