Vegan Aioli (+ Oil-Free)

This aioli is vegan & oil-free. For all garlic lovers out there! Get your toasted bread slices ready for dipping! Ready in less than 5 minutes.

Traditionally, aioli is made out of two ingredients: garlic and olive oil. Cheat versions often combine mayo and garlic. But we are making a completely oil-free aioli, so no olive oil, and no mayo, and still it tastes perfectly creamy and delicious!

In an effort to reduce my mayo consumption (which kind of got out of hand lately), I created this version of aioli using cashews as a base. Soaking the cashews beforehand makes it easier for the blender and results in a perfectly creamy consistency.

I bought a blender with a smaller container to make sauces, and it's doing a great job in this recipe. If you're using a blender with regular-sized containers, you might have to double the recipe (just to keep that in mind). 

I really love how easy it is to make this vegan & oil-free aioli. Just dump all the ingredients in the blender. Blend. Done. It couldn't be any easier.

You can use this garlic dip for cut-up veggies, in wraps, burgers, as a pizza dipping sauce, or, as I did, serve it with toasted bread slices. This reminds me of vacations by the Mediterranean sea, just living life to the fullest.

How to make vegan & oil-free aioli

The ingredients

You will need: 

• raw, unsalted cashews
• lime juice
• kala namak (Himalayan Black Salt)
• maple syrup
• water
• garlic cloves

The basic steps

Step 1: Soak the cashews in water overnight. Rinse. Drain. Add all the ingredients in a blender. 

Step 2: Blend until smooth. Done and done!

You can use the aioli immediately, but I like it even more when it's chilled. Fill it in a glass jar and keep it in the fridge for up to 4 days. 

Serve the aioli with...

• toasted bread slices or bread chips
• Homemade Crinkle Cut Fries
• Oven-Baked Potato Slices
• Veggie Pakora
• you can even use it instead of mayo in a pasta salad

Love it? Rate it!

I hope you will enjoy this vegan & oil-free aioli as much as I did! Let me know if you give it a try!

And don’t forget to rate the recipe if you like it, this helps other users figure out if it is worth a try! 

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Cheers, Bianca