VEGAN GARLIC AIOLI

Where have I been? I never heard of aioli until a couple of years ago and certainly did not know how to pronounce it. This recipe does not use mayonnaise so the creaminess is created using white beans and cashews. Delicious. You can use this as a sandwich spread, vegetable dip, salad dressing, or in place of mayonnaise in recipes. I used it today to make one of my favorite sandwiches...avocado and arugula on toast!

The recipe can be found at Chuck Underwood’s “Brand New Vegan” recipe blog. Chuck used the aioli on smashed potatoes and you can find both recipes here: SMASHED POTATOES WITH VEGAN GARLIC AIOLI

Here is how to pronounce aioli: Aioli

Mayonnaise is made with oil. What's wrong with processed oils? Here is a full lecture by Dr. Michael Klaper about plant-based eating. Watch him speak about oils from about 40 minutes-48 minutes into the talk: Sugar, Oil the Good and the Bad

VEGAN GARLIC AIOLI

Ingredients

1 cup raw cashews, soaked in hot water for 1–2 hrs, rinsed, drained

15 oz can white beans, drained, rinsed

1/2 cup water

2–3 cloves garlic

2 Tablespoons fresh lemon juice

1 Tablespoon nutritional yeast

1/2 teaspoon salt or to taste

Instructions

Add all ingredients to a high speed blender. Process until smooth and creamy.  Scrape down sides as needed.