You could make your own vegan mayo if you don’t want a store-bought mayo. Aioli tastes better than regular mayo. It’s nothing like you expected a mayo-based sauce to taste like, super flavorful and takes all the flavors of the dish to the next level. The kick of garlic and acidic tang of the lemon really bring out the best of whatever you’re eating with. Fresh lemon juice adds a brightness and lightness to everything.
Vegan Garlic Aioli Recipe
- 1/2 cup raw cashews (soak if you don’t have high-efficiency blender)
- 2 tsp lemon juice
- 1 clove garlic (minced)
- 2 tsp dijon mustard
- 1/3 cup water (based on desired consistency)
- dash of sea salt
Pour all ingredients in the blender and blend for about 1 minute until aioli has reached a nice creamy consistency. Put the aioli in the fridge and let it chill before serving. Store the mayonnaise in the fridge for up to 7 days in a sealed container. Best eaten on the 2nd day after the garlic has had a chance to infuse.