I’ve had this black garlic sitting around for a while now and wanted to find the perfect use for it. I finally decided to make this vegan black garlic aioli as the cashew base is the perfect carrier for this unique flavour. Now, in its new creamy, dippable format you can enjoy black garlic on pretty much everything! Win 🙂
I kind of have a phobia of white foods. Well white, liquid type foods. I can’t stand the look of and thought of eating mayo or sour cream. No idea why!
It’s a shame because it does add another level of satisfaction to certain foods – what’s a crispy veggie burger without a bit of sauce?
I’ve found that my revulsion is minimised when I change the colour so I’ve been trying red chipotle mayo, harissa mayo or home made rich, yellow creations. Until now, hadn’t managed to make one black though 🙂
Still, it’s not up my street. At the end of the day it’s raw eggs and oil which doesn’t float my foodie boat that much.
Vegan Nut Based Aioli
That’s why the discovery of the vegan approach to mayo was so interesting to me. These nut based sauces can be flavoured almost any way you like and they have a rich, creamy texture (less oily than regular mayo).
The nuts also provide a healthy base for the sauce so you can enjoy it pretty much guilt-free.
Perfect for Pregnancy
Some people believe it’s best to avoid raw eggs during pregnancy because of the risk of salmonella. Although this risk is low, I feel better enjoying cashews instead. They are packed with vitamins, minerals and antioxidants including vitamins E, K, and B6, along with minerals like copper, phosphorus, zinc, magnesium, iron, and selenium.
Black garlic is sooo good. It’s normal garlic that’s gone through a long, low heating process. Think of it like a well-aged wine. The flavour mellows to a caramelised, balsamic-y, sticky, sweet, almost fruit-like tang.
Apparently in Taoism mythology, black garlic was rumored to grant immortality! It’s loaded with nearly twice as many antioxidants as raw garlic and contains S-Allycysteine, which is a natural compound that has been proven to be a factor in cancer prevention.
They aren’t as strong as normal garlic so you can be quite generous with it in your recipes. You can even eat them just spread on crostini with a few salad leaves or in a simple pasta sauce.
Let me know if you give this recipe a try! #preggieveggie
The texture of this dip was so soft and silky I think I’ll try a chocolate mousse next using the same cashew base, maybe with aquafaba….let me know what you think 🙂
This aioli goes great on my mushroom & taleggio veggie burger.
- 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)
- Soak the cashews in boiling water for about an hour until soft
- Drain, then add the nuts to a blender along with the rest of the ingredients and blend until smooth
- You can add a little less water at first and then adjust towards the end to get the perfect consistency
- The nutrional yeast and cumin give a more earthy, savoury flavour but it's still great without
* Will keep in the fridge for 3-5 days
*You can get black garlic online or from some supermarkets - mine was from Sainsburys