Preparation time 30 min
Cooking time 1 hr
This recipe keeps for 7 days
Ingredients (4 servings)
- 1 head Garlic, raw (to roast)
- 3/4 cup Cashews
- 2 clove Garlic, raw
- 1/2 cup Water
- 1/2 tsp Salt
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Instructions
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Soak cashews
To make the sauce, soak cashews in warm water for at least 2 hours.
Option: to speed up the process, cover cashews in boiling water and let them sit for 30 minutes. -
Roast the garlic
While cashews are soaking, preheat the oven to 200C (400F). To roast the garlic, start by cutting of the very top of its head. Bake for 40 to 50 minutes, loosely wrapped in foil or covered by an oven safe lid (I’ve used a small oven safe casserole to cover the garlic, to avoid foil). It is important to cover the garlic, this way it won’t dry out. - Drain the soaked cashews and add them to a small blender. Extract the content of the roasted garlic by squeezing each clove, from the base up until all garlic is extracted.
-
Blend until smooth
Add the remaining ingredients, fresh garlic, water sand salt. Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as needed, adding more water for creaminess or salt for saltiness. -
How to store
Aioli will keep well in the refrigerator for up to 7 days.
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Nutrition
One serving contains 153 calories, 4 grams of protein, 11 grams of fat, and 11 grams of carbohydrates.
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