Vegan Roasted Garlic Cashew Aioli - cashews

Method

• Soak cashews in filtered water for 4 hours. Drain and rinse well.
• Wrap 4 garlic cloves in foil and roast under grill (broiler) 15 minutes Open foil pouch and roast 5 mins, turning regularly as the skins darken. Wrap again in foil to cool then peel. Peel remaining 2 raw cloves.
• Blend soaked cashews with raw and roasted garlic until very finely chopped. Add vinegar, juice and mustard and blend until mixture begins to form a paste. Blend in oil until smooth. Blend in water to achieve desired consistency. Blend in salt to taste.
• Use as is or flavour as desired.
• Start with Vegan Roasted Garlic Cashew Aioli recipe and add in your choice below.
• 6 Vegan Aioli flavour variations:
• Vegan Spicy Chipotle Aioli:
• add 2 tsp dried chipotle powder with vinegar OR.
• add 2 Tbsp chipotle in adobo sauce before adding water OR.
• soak 2 dried chipotle peppers in boiling water for 15 mins, add with cashews and garlic then use soaking water instead of plain water to thin aioli.
• Vegan Wasabi Aioli:
• replace half the mustard with soy sauce or tamari, replace half the apple cider vinegar with rice wine vinegar, add 1 - 2 tsp wasabi paste or powder to taste.
• Vegan Tartar Sauce:
• add 1 Tbsp extra lemon juice, stir through 3 Tbsp diced gerkins, 2 Tbsp chopped capers and 1/2 tsp fresh cracked black pepper with the salt.
• Herbed Vegan Aioli:
• add 2 - 4 Tbsp roughly chopped herbs and bend with the mustard, juice and vinegar - try parsley, basil, dill and tarragon, or even coriander (cilantro).
• Vegan Black Olive Aioli:
• add 1/4 c pitted kalamata olives with the oil, add 1 tsp extra mustard, reduce vinegar by half, reduce salt to taste.
• Vegan Mango & Chili Aioli:
• add 1/4 c diced mango and 1/4 - 1/2 tsp chili flakes with oil, reduce water as necessary.