Preparation
In a powerful blender, blend all the ingredients together until smooth.
Add extra water, one tablespoon at a time if the Aioli is too thick to blend.
Store refrigerated.
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Ingredients
- Raw Cashews (soaked in veg stock for 8 hours, drained) 2 ½ Cup
- Garlic, Fresh Roasted 1/3 Cup
- Olive Oil ¾ Cup
- Water ¾ Cup
- Onion Powder 1 ¼ tsp
- Garlic Powder 1 ¼ tsp
- Salt 2 tsp
- Red Star Nutritional Yeast, Flakes 2 ½ Tbs
- Rice Vinegar 2 ½ Tbs
