A Delicious Vegan, Cashew and Rosemary Aioli
A recipe inspired by Tommy – Raw Blend.
Aioli means garlic and oil in Catalan and Provençal language. It’s usually made, like mayonnaise, of garlic, 
olive oil, egg yolks, and seasonings, This Cashew and Rosemary Aioli is delicious and easy to prepare in your blender. It is a perfect addition to your veggies or French fries and can be served as a dip or a sauce. You can choose to add more chilli or jalapeños or add paprika or curry.
Like some of the cashew cheese recipes I shared, cashews need to be soaked, ideally all night.
All Ingredients are organic
- 1 cup raw cashews soaked in water ( 4 to 5 hours or overnight) and rinsed
- 150ml water
- Juice of one lemon
- 2 tsp organic apple cider vinegar
- 2 tsp garlic powder or 1 clove thinly cut
- 1 tsp organic cold pressed olive oil
- 1 tsp seeded mustard
- 1 Tbsp nutritional yeast
- 2 drops Young Living Rosemary essential oil
- 1 thin slice of red chilli or Jalapeños
- Sea salt
Method
- Put all the ingredients into your blender in the order listed and secure the lid.
- Select speed 1, turn the machine on and quickly increase to speed 3.
- Use the tamper to effectively press the ingredients into the blades whilst processing.
- Blend for 10-20 seconds or until desired consistency is reached.
- Stop the machine and serve.
On photo The Cashew and Rosemary Aioli is served with Zucchini fritters. Find the recipe Here