In order to eat healthy making your own condiments is simple. For example, homemade Cashew Garlic Lemon Aioli (mayonnaise) is easily made with very few ingredients.
Although vegan condiments are available, they are processed. For instance, Vegenaise, is a very popular plant-based mayonnaise. When I first started eating plant based, I embraced anything with a vegan label.
But, as time went on, I realized vegan processed food is not much different than other processed foods. Similarly, all processed food is created equal.
Remember homemade dressings only last one week refrigerated. Unlike processed foods, you are not using preservatives. So, make sure the amount you make will be used in a 7 day span.
First, consider the recipes you can use your aioli for: Vegan Chickpea Salad Stuffed Tomato, Skinny Cobb “Eggless” Tofu Salad, a dip for grilled artichokes (above), and Not So Crabby Tofu Patties with Lemon Caper Sauce.
As you can see, one recipe serves many recipes. Also, you can make different varieties. Leave out the lemon and add an adobe pepper for a spicy aioli, or add dill to the current recipe for a dill aioli. Or, add dijon mustard for a tangy flavor. The varieties are endless.
Skip the jarred, processed plant-based mayonnaise; make your own aioli with a few simple ingredients.
- 1/2 cup raw cashews
- juice of 2 lemons
- 2 cloves garlic, minced
- 1 Tablespoon apple cider vinegar
- 1 teaspoon salt
- 1 teaspoon pepper
- lemon, cayenne pepper, dill, rosemary, or parsley
- Place all ingredients except garnish in a high speed blender.
- Blend until smooth
- refrigerate until serving
Keywords: vegan mayo, vegan aioli, aioli, plant based, oil free, cashews, lemon, garlic, condiment