Garlic Lemon Aioli
Servings: 2
100% vegan and 100% scrumptious. This aioli is the perfect dressing for my Kale Caesar salad. Make sure to soak those cashews for a soft and creamy result. You'll enjoy this incredibly simple recipe!
Equipment
Ingredients
- ¼ cup raw cashews soaked 1-4 hours
- 1 garlic cloves peeled
- ½ tsp Dijon mustard
- lemon squeeze of juice
Instructions
- Drain and rinse the soaked cashews.
- In a food processor, blend all the ingredients until creamy. If needed, add a few tsp of water to help blend. The mixture should be thick and creamy.
- Store in an air tight jar in the fridge until ready to use.
Notes
- This dressing was originally created for my Kale Caesar salad.
- Swap out cashews for soaked almonds.
- This is meant to be mixed into a salad, not poured over it (which is why it is thicker).
- I have a larger food processor, so I like to double this recipe to help it blend well.
- Lasts up to 3-4 days in the fridge.
Nutrition
Calories: 92kcal, Carbohydrates: 5g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 16mg, Potassium: 114mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 9mg, Iron: 1mg