LMAYO ... ok, so technically, it's aioli

This aioli is life. Make a double recipe and keep it in the fridge for up to 5 days, it is unlikely to last that long!


Cashew Aioli


1 cup soaked raw cashew nuts*

3 tbsp dijon mustard

1 tbsp nutritional yeast

1 tsp onion powder

1 tsp garlic powder

1 tbsp maple syrup

1 tsp salt

5 tbsp alkaline water

Literally, throw everything in a blender and blend. I use a Magic Bullet that I've had forever and it is perfect for this kind of thing. You can add flavours easily ... think lemon, lime or orange zest, basil, dill, olives, spices (cumin & orange zest, yum!) Go nuts!!

* To be honest, I wasn't that organised and didn't soak them...it was silky smooth and creamy anyway, but soaking also activates the enzymes in nuts and makes them easier to digest

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0433 823 952

meganltaylor@live.com.au

GOLD COAST, QUEENSLAND

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