Vegan Aioli (A Creamy Garlic Sauce That Actually Works)
This vegan aioli is creamy, smooth, and full of garlic flavor, made with silken tofu, a small amount of cashews, lemon juice, and olive oil.
Equipment
Ingredients
- ½ cup Silken Tofu You can also use Firm Tofu
- 2 tbsp Cashew
- 1 clove Garlic
- 1 tbsp Lemon Juice
- 2 tbsp Olive Oil
- 1 tsp Nutritional Yeast Optional
- ¼ tsp Salt or To Taste
- 1–2 tbsp Water Only if needed
Instructions
- Place the cashews in hot water and let them soak for 10–15 minutes, then drain well.
- Add the soaked cashews, silken tofu, garlic, lemon juice, nutritional yeast if using, and salt to a blender or food processor.
- Blend until completely smooth and creamy, scraping down the sides if needed.
- While blending, add the olive oil gradually until the aioli becomes more cohesive and silky.
- Taste and adjust with more salt, lemon juice, or garlic if needed. If the aioli is too thick, add 1 tablespoon of water at a time until you reach the desired consistency.
- Optional: Transfer the aioli to a jar or container and let it rest in the refrigerator for 20–30 minutes before serving, so the flavor can settle and the texture can thicken slightly.
Notes
Storage Note:
Nutrition
Serving: 45gCalories: 111kcalCarbohydrates: 3gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 0.5mgSodium: 24mgPotassium: 108mgFiber: 0.3gSugar: 1gVitamin A: 1IUVitamin C: 2mgCalcium: 13mgIron: 1mg