There’s nothing more satisfying than dipping a freshly fried hot chip into an unctuous aioli and feeling the sharp punch of garlic on your tongue.
In case you were wondering, aioli is not fancy mayonnaise, it has its own identity. Mayonnaise and aioli are similar in that they are both made by emulsion (forcing together two ingredients that don’t really want to mix – like oil and water). The water and oil don’t ever mix fully, but the water droplets eventually disperse throughout the mixture and give aioli and mayonnaise their ‘fluffy’ texture. But what’s the difference between these two sauces? Well, mayonnaise is made with a neutral oil and eggs, and aioli is made with olive oil and garlic. I know which one sounds more appetising to me…
If you’re not a fan of oil-heavy foods, then we’ve got some good news for you. We discovered that we could create a vegan aioli with cashew nuts rather than olive oil. The fat from the nuts acts as the ‘oil’ in this version, and it’s still as rich and creamy as the traditional version.
2/3 cup or 85g of raw unsalted cashews (soak these overnight before using)
1 garlic clove (feel free to add more if you love garlic)
1/2 tsp of sea salt
1 tbsp lemon juice
1/4 cup or 60ml of water
Looking for other vegan sauces to add to your kebabs? Check out the 5 best sauces for vegan kebab!