Vegan Garlic Aioli Food
VEGAN ROASTED GARLIC CASHEW AIOLI
A little bit tangy and a little bit sweet, this vegan aioli is perfect kept thick and used as a spread, or thinned down and drizzled over pretty much anything. Don't miss the 6 flavour variation options below! You need to soak the cashews for about 4 hours, so plan ahead. From 84th&3rd.com
Provided by Sharon123
Categories Nuts
Time 35m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Soak cashews in filtered water for 4 hours. Drain and rinse well.
- Wrap 4 garlic cloves in foil and roast under grill (broiler) 15 minutes Open foil pouch and roast 5 mins, turning regularly as the skins darken. Wrap again in foil to cool then peel. Peel remaining 2 raw cloves.
- Blend soaked cashews with raw and roasted garlic until very finely chopped. Add vinegar, juice and mustard and blend until mixture begins to form a paste. Blend in oil until smooth. Blend in water to achieve desired consistency. Blend in salt to taste.
- Use as is or flavour as desired.
- Start with Vegan Roasted Garlic Cashew Aioli recipe and add in your choice below.
- 6 Vegan Aioli flavour variations:.
- Vegan Spicy Chipotle Aioli:.
- •add 2 tsp dried chipotle powder with vinegar OR.
- •add 2 Tbsp chipotle in adobo sauce before adding water OR.
- •soak 2 dried chipotle peppers in boiling water for 15 mins, add with cashews and garlic then use soaking water instead of plain water to thin aioli.
- Vegan Wasabi Aioli:.
- •replace half the mustard with soy sauce or tamari, replace half the apple cider vinegar with rice wine vinegar, add 1 - 2 tsp wasabi paste or powder to taste.
- Vegan Tartar Sauce:.
- •add 1 Tbsp extra lemon juice, stir through 3 Tbsp diced gerkins, 2 Tbsp chopped capers and 1/2 tsp fresh cracked black pepper with the salt.
- Herbed Vegan Aioli:.
- •add 2 - 4 Tbsp roughly chopped herbs and bend with the mustard, juice and vinegar - try parsley, basil, dill and tarragon, or even coriander (cilantro).
- Vegan Black Olive Aioli:.
- •add 1/4 c pitted kalamata olives with the oil, add 1 tsp extra mustard, reduce vinegar by half, reduce salt to taste.
- Vegan Mango & Chili Aioli:.
- •add 1/4 c diced mango and 1/4 - 1/2 tsp chili flakes with oil, reduce water as necessary.
Nutrition Facts : Calories 655.1, Fat 59, SaturatedFat 10, Sodium 362.2, Carbohydrate 26.8, Fiber 2.5, Sugar 4, Protein 11.3
LOW-FAT VEGAN GARLIC AIOLI
I'm not vegan, and don't know any. But this recipe is awsome on a sandwich. I'm sure there are other uses, but I love me some samiches.
Provided by scorchedearthcomics
Categories Sauces
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Place all ingredients into a blender and blend til smooth.
Nutrition Facts : Calories 189.7, Fat 14.2, SaturatedFat 1.9, Sodium 806.1, Carbohydrate 6.9, Fiber 0.5, Sugar 3, Protein 9.3
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- For the oil, I suggest drizzling it slowly into the blender so that you can control the consistency of the aioli via the amount of added oil. Howewver, you may not need all of the oil for the consistency of aioli that you desire (for a dip you may want yours to be thick while as a dressing you may want it thinner).
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