When my Mom came to visit she made cashew aioli and OH MY GOODNESS, I put it on everything! Sandwiches, fish, salads, chicken, seriously nothing was safe! Once she went back home to Vermont, I knew I needed to figure out how to recreate her recipe so that my obsession could continue.
First thing I learned while making this recipe is that cashews aren’t cheap! I personally don’t mind spending the money on cashews because Annaleigh and I aren’t huge meat eaters so this a great way to bring more protein into our diets. Thankfully, I’m able to save money on the cashews because my local grocery store has a bulk food section. So if your local grocery store has a bulk section, I would start there! I haven’t really tasted a difference between the roasted and unroasted in this recipe because honestly the raw garlic masks any subtleties there may be. But, I do make sure to get the unsalted just because I would prefer to be in charge of how much salt is being added to my recipe.
As always make this cashew aioli recipe your own! If you aren’t super into garlic you can add less or roast/cook your garlic for a more mild taste. Also, if you don’t have coconut water on hand, you can always use regular water. I like coconut water because it adds extra health benefits. And who couldn’t add some more healthy food into their diet? It makes up for the Nutella Mousse I’ll be eating for dessert.
Cashew Garlic Aioli
- 2 C Unsalted Cashews
- 16 OZ Coconut Water
- 4 Cloves Garlic
- 1/4 C Olive Oil
- 3 Tbs Lime Juice
- Salt & Pepper to taste
- Soak the cashews in the coconut water for at least 6 hours. I usually soak them overnight for a smoother consistency.
- Blend the soaked cashews, olive oil, and lime juice until smooth.
- Slowly add in the garlic and blend. Because we are using raw garlic it can be overpowering quickly, so I would start with two cloves and work your way up.
- Finish with salt and pepper to taste.
I’d love to know how you incorporate this into your meal? Are you putting in on your veggies, or meat, or both! Let me know in the comments below! Are you looking for another vegitarian option that is also great for some extra protien? Check out my baked honey balsamic mushrooms here!