Paleo Garlic Aioli
Paleo Garlic Aioli (paleo, vegan, gluten-free)
1 1/4 cup cashews (soaked)
1 cup coconut milk
4 cloves garlic
dash sea salt
What is a fry without it’s dipping sauce side-kick?? It’s kinda like a pizza without the toppings and I want no part of it. This garlic aioli is super creamy and thick and will definitely be slathered on anything and everything this coming week (like these baked parsnip fries).
Soaking the nuts not only makes them easier to blend, and therefore gives you that creaminess, but soaking nuts in warm water actually helps bring out the nutrients and makes them easier to digest. Preferably, soak nuts overnight, but if you’re in a time crunch (because LIFE) then soak them in warm water for ~20 minutes.
Your typical aiolo or mayo comes packed with all sorts of hydrogenated oils (canola oil, soybean oil, etc.) and I also want no part in that. This paleo garlic aioli is made with a cashew and coconut milk base which brings in some good healthy fats and a nice creamy texture. Then we add in the good stuff (garlic, shallots, sea salt) and really get this party started!
Paleo Garlic Aioli Directions
In a high powered blender, pulse soaked cashews, coconut milk, garlic, shallots, and sea salt until creamy.
Scoop mixture into serving dish and enjoy with your favorite dip-able foods!
You can store in an airtight container for up to 10 days.
Paleo Garlic Aioli
(paleo, vegan, dairy-free)
Ansley | 5/17/2019
- prep time: 3 minutes
- cook time: 2 minutes
- total time: 5 minutes
- 1 1/4 cup cashews (soaked)
- 1 cup coconut milk
- 4 cloves garlic
- 1/2 shallot
- dash sea salt
- In a high powered blender, pulse soaked cashews, coconut milk, garlic, shallots, and sea salt until creamy.
- Scoop mixture into serving dish and enjoy with your favorite dip-able foods!
- You can store in an airtight container for up to 10 days.