Vegan Black Garlic Aioli
Prep time
Total time
A simple, tasty condiment for all your favourite veggie meals! Vegan black garlic aioli with a cashew nut base and sweet, sticky black garlic.
Recipe type: Condiment, Side
Cuisine: Vegan, French
Serves: 8
  • 130g (3/4 cup) cashews
  • 6 tbsp. water
  • 2 tbsp. olive oil (or add more water if you prefer to leave the oil out)
  • juice of 1 lemon
  • 6-8 cloves black garlic
  • ½ tsp cumin (optional)
  • ½ nutritional yeast (optional)
  • Salt and pepper (to taste)
  1. Soak the cashews in boiling water for about an hour until soft
  2. Drain, then add the nuts to a blender along with the rest of the ingredients and blend until smooth
  3. You can add a little less water at first and then adjust towards the end to get the perfect consistency
  4. The nutrional yeast and cumin give a more earthy, savoury flavour but it's still great without
* Inspiration for this vegan aioli taken from Minimalist Baker's sriracha aioli

* Will keep in the fridge for 3-5 days

*You can get black garlic online or from some supermarkets - mine was from Sainsburys
Nutrition Information
Serving size:  Calories: 145 Fat: 11.6 Saturated fat: 1.9 Carbohydrates: 6.3 Sugar: 2.4 Sodium: 0.1 Fiber: 1.8 Protein: 3.7
Recipe by Preggie Veggie at