Cashew Nut Aioli

Cashew Nut Aioli


Makes enough for about 4 servings depending on how moreish you find it!

  • 135g of cashew nuts soaked for a least 5 hours, preferably overnight
  • 150 ml of water
  • Juice of one lemon
  • 3 tbsp of apple cider vinegar
  • 2 tsp garlic
  • 2 tsp of onion granules
  • 2 tsp of Djion mustard
  • 2 tbsp nutritional yeast
  • 1 tbsp oil
  • Pinch of turmeric
  • Chilli flakes


It is best to use a food processor to make this, and it’s simply a matter of adding everything and whizzing it up until you have a dip like consistency. Although I have given rough amounts in the ingredients list, it’s better to taste and add lemon or oil to your taste.

Sprinkle with some chili flakes and serve with veggies, bread sticks or crackers.

Although it will last ages in the fridge, it is way better served at room temperature.