creamy cashew nut aioli

creamy cashew nut aioli

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creamy cashew nut aioli


1 ½ cups of raw cashews, soaked in water overnight.
1 tbsp Dijon mustard
½ cup water
3 tbsp extra virgin olive oil
juice of half a lemon
1 clove of garlic
1 tsp apple cider vinegar
sea salt

Drain the soaked cashews, and then rinse well. Place in to a food processor, along with the remaining ingredients and a large pinch of sea salt and pepper. Blend until smooth and creamy. You can add a little more water if needed to achieve the perfect consistency.

Makes a small jar full.

Will keep for 3-4 days in the fridge.

*dairy free
*egg free
*gluten free

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