I have been putting this garlic truffle aioli on everything lately. It's so creamy and tangy, and tastes just like the real aioli with mayo and eggs.
Vegan Garlic Truffle Aioli
- 3/4 cup cashews
- 1/2 cup unsweetened plant-based milk
- 5 cloves garlic
- 1 lemon
- 1 tsp dijon mustard
- 1 tsp maple syrup
- 1/2 tsp sea salt
- 1 Tbsp truffle olive oil ((or 1 tsp truffle oil))
- Add cashews to a bowl and cover with boiling water. Let sit for at least an hour then drain. Add cashews and all other ingredients to a high speed blender. Blend until smooth and creamy, making sure to add more liquid if needed. Adjust seasonings to taste and refrigerate before serving.