This creamy and delicious homemade paleo garlic aioli makes the perfect dip! It's cashew-based and made with just a few simple ingredients. Whip it up in no time and get to dipping!
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. I plan on pouring it on anything and everything (like these baked parsnip fries).
Soaking nuts makes them easier to blend and therefore gives you that creaminess. Not only that, 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 then soak them in warm water for ~20 minutes.
Your typical aiolo or mayo comes packed with all sorts of hydrogenated oils. Think canola oil, soybean oil, etc. and I want no part in that. This paleo garlic aioli is made dairy and oil-free with a cashew and coconut milk base. This adds 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
- 1 ¼ cup raw cashews - soaked
- 1 cup coconut milk
- 4 cloves garlic
- ½ shallot
- ¼ teaspoon sea salt
- In a high-speed blender or food processor, 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!
- Store in an airtight container for up to 10 days