Vegan Cashew Aioli/Cream Sauce

Wyatt and I were talking about cashew aioli and cashew sauce the other day so I thought I would post a basic recipe for it. You can start with this recipe and add herbs or spices. Substitute different oils for the  water. You can use this for a dip, or a spread or a sauce.


I added herbs, you can sort of see them in the photo. You can double the recipe and freeze it too. You will find all kinds of uses for this. This thickens up in the refrigerator and the flavors blend. So, when you are seasoning and tasting it keep that in mind.

Cashew aioli/spread/sauce

1 c raw cashews soaked at least 2 hours

1/4 c water or any oil like olive oil or coconut oil you might need more if you want to thin it out
2 small cloves garlic or the equivalent of green garlic or garlic scapes
juice of 1/2 a lemon or lime
1 tsp vinegar
pinch of salt
1 teaspoon of mustard is optional or any other seasonings you fancy


  1. Drain and rinse your cashews, then add all ingredients to a high speed blender and blend for 2-3 minutes until super creamy, scraping down the sides a few times in between to push down any chunks.
  2. Pour into a  jar and keep in the fridge for up to a week.

Note – please use any of my recipes and posts as a guide, they are written knowing that ingredients change by seasons and tastes differ cook to cook.  Adjust freely and accordingly and enjoy the process – I do!

Have a great week.


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