This is it — the aioli mayo you’ve been longing for. It’s quick, easy and super delish. Enjoy!
INGREDIENTS
- 1 1/4 cup unsweetened cashew milk (I use Elmhurst)
- 1/2 cup raw cashew pieces
- 1 small garlic clove
- 2 tbsp lemon juice = juice of 1 medium lemon
- 1 tbsp white or flavored vinegar
- 1 tsp sugar, more or less to taste
- 3/4 tsp black salt (kala namak)
METHOD
- Place all ingredients in a high power blender and process on high until the mixture emulsifies. It will be hot, steamy and will not dance as high up the sides of the blender container as when processing started, about seven (7) minutes.
- Poor into heat-safe pint jar and set aside to cool.
- Cover and refrigerate for up to 1 month. The aioli continues to thicken as it chills.