This raw vegan lemon garlic aioli is really easy to make, and is a fantastic staple to serve with falafel, veggie burgers, or vegetables. It’s also fantastic spread on sandwiches and wraps. This recipe is gluten free and paleo-friendly, and will keep in the fridge for about 5 days.

Traditional Mediterranean aioli is a simple emulsion of garlic and olive oil. Some people also use egg as an additional emulsifier. For this vegan aioli, I’m using cashews or blanched almonds with olive oil to get a creamy texture.

This aioli has been a staple in our house for about 20 years, and it never gets old. This simple sauce is a lifesaver when you want to spruce up an otherwise bland offering, and you can blend it up with ingredients from your pantry. Note to self: always have lemons on hand in your house.

What To Serve Aioli With:

I love serving this aioli with grilled artichokes, steamed or roasted vegetables, french fries or wedges, veggie burgers, sandwiches and wraps, hearts of palm “calamari”, savory crepes, and the falafel I posted on the site several years ago.

How To Get The Best Consistency Aioli With Any Blender:

If you’re using a conventional blender, soak your cashews for the smoothest consistency. You can soak them the long way (two hours in filtered water, then drain, discard the soaking liquid, and rinse thoroughly), or the quick “cheat’s way” – pour boiled water out of the kettle, soak for 10 minutes to soften, then drain.

Either way, this vegan aioli is a winner, and not to be missed.

Leave a comment below and let me know what you enjoyed it with.