Creamy Raw Cashew Aioli

By Chef: Lauren Glucina
Posted:  February 16, 2017 


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Creamy Raw Cashew Aioli – a vegan alternative to the classic and a great staple recipe to keep on hand for everything from raw tacos and homemade burgers to creamy salad dressings. Cashews are naturally creamy when blended so make a fabulous base for the aioli, though macadamia nuts are also divine (particularly as a combo with the garlic). If you have a sensitivity or allergy to nuts, you can substitute with sunflower seeds or even avocado – if you don’t mind it being green of course.


  • 1 cup raw cashews, soaked in water for 2-5 hours
  • ½ cup + 2 tablespoons water
  • Juice of one lemon
  • 2 teaspoons organic apple cider vinegar
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon olive oil
  • 1 teaspoon mustard
  • 1 tablespoon + 1 teaspoon nutritional yeast
  • 2 big pinches fine sea salt (or more – taste first)
  • ½ teaspoon organic soy lecithin (see notes) — optional


  1. Drain and rinse the cashews then add all ingredients to the blender, whiz till smooth. Store in an airtight container in the fridge.


Organic soy lecithin is an emulsifier, bringing the water and fat elements together and preventing them from separating. It also helps to thicken the mixture. You may like to try this if you want a thicker aioli. Lecithin is a phospholipid, consequently, it contains only trace amounts of proteins. Phospholipids are needed by the cells of our body to keep the membrane nice and fluid to enable easy transfer of both nutrients and wastes. Try and choose organic lecithin if you decide to use it – non-organic lecithin is extracted from whole soy beans using harsh chemical solvents such as hexane.