My sister loves a few things unconditionally, garlic being one of them. Garlic dip is therefore a no-brainer for her. Whenever we would go to restaurants on our holidays to Italy and Spain, she would practically devour the aioli that was served. She kindly requested that I found a way to make vegan aioli because she wanted it to be on the menu for her civil confirmation celebration. I dutifully accepted and, lo and behold, this recipe was created.
In many ways this is just a spin-off from my Tofu-Cashew “Mayonnaise”. The seasoning has been altered to taste more like aioli whereas the core of the recipe remains the same. This version uses silken tofu as it’s base, however you can use additional cashews instead. I will most likely post a separate recipe for a soy-free version in not too long.
- 1 1/2 cup organic silken tofu
- 1/2 cup raw cashews (or pine kernels)
- 5-8 cloves of garlic
- 2 tbsp nutritional yeast
- juice from 1/2 lemon
- 1/2 tsp Maldon salt
- 1/2 tsp dijon mustard (optional)
- a dash of black pepper
Place all the ingredients in a high speed blender/food processor, and run until perfectly smooth. Add more seasoning while tasting if necessary and serve immediately. If stored in a refrigerator, it will keep nicely for up to 3 days or so.
I also made these at the same time I made the Multi-Seed Crackers, pictured above, which has become one of my favorite ways of serving it. Another delicious option is to chop up raw vegetable sticks and simply dip them in the aioli.