Garlic Aioli

🥘 Ingredients

• raw cashews ¾ cup
• chickpeas 1
• medium lemon 1
• apple cider vinegar 1 ½ tbsp
• Dijon mustard 1 tsp
• water ½ cup
• kosher salt ¾ tsp
• garlic cloves 2

1. 1

   Prepare: raw cashews , chickpeas , medium lemon , apple cider vinegar , Dijon mustard , water , kosher salt , garlic cloves .
2. 2

   Soak the cashews: If you have a high-powered blender, add the cashews to a bowl, cover with boiling water, and soak for 10-15 minutes . If you don't have a high-powered blender, add the cashews to a saucepan, cover with water, and boil for 15 minutes. While the cashews soak, set a colander over a bowl. Drain the chickpeas, collecting the liquid in the bowl (this is the aquafaba). Measure out 1/4 cup aquafaba for step 3. Once the cashews are done soaking, drain and rinse them.
3. 3

   Juice the lemon to get 1 1/2 tbsp of juice.
4. 4

   In a high-powered blender or food processor, combine the aquafaba, vinegar, mustard, water, and salt. Blend for 15 seconds , or until well combined.
5. 5

   Add the drained cashews, 1 1/2 tbsp lemon juice, and the garlic. Blend on high speed for 2-3 minutes , or until creamy and all cashew bits have been pulverized, scraping down the sides as you go. Taste, adding more vinegar or lemon juice for tang or more garlic or salt as desired.
6. 6

   Label and store in a sealed jar in the fridge for up to 1 week. Note that it will thicken as it rests.