Vegan Garlic Parsley Aioli is a thick and creamy plant-based version of traditional aioli sauce. It's both dairy-free and oil-free.
I don't usually make a lot of sauces or dressings. I mean, I have a few. Like Creamy Garlic Peanut Dressing of Vegan Honey Mustard Dressing. But for the most part I keep things simple. Just a drizzle of balsamic vinegar on salads. Or a sprinkle of salt and pepper.
Sometimes though, it's fun to be fancy and make a sauce to jazz up a dish.
I've been eating a lot of corn lately and recently bought some absolutely gorgeous purple corn. (If you know me, you know I love anything purple. And I especially love eating purple foods!)
I planned to boil it to eat it as corn on the cob and I wanted some more flavor than just salt and pepper. Butter is the traditional addition to corn on the cob, but vegan butter isn't the healthiest food. And I don't typically keep it in my kitchen.
So I came up with a plant-based aioli recipe that adds a great flavor to corn on the cob. (And plenty of other dishes too.)
Jump to:
What is Aioli?
Aioli is traditionally a sauce made from garlic and oil. Some recipes are kind of like mayonnaise - they have egg mixed in. Others are simply garlic and oil.
Either way, many aioli recipes aren't vegan and almost all of them aren't oil-free. So of course, I made a whole food, plant-based aioli.
Instead of egg, the base of this vegan aioli is cashews.
When you soak cashews in hot water, they get super soft and easily blendable. Then, when you blend them up they create a thick, creamy texture that mimics eggs.
I use this technique all the time in recipes like vegan eggnog, homemade coffee creamer, or plant-based mac & cheese.
The result: a super creamy aioli where you won't even miss the egg.
Ingredients Notes & Substitutions
- Raw Cashews: Cashews create the thick, creamy texture of this aioli. Soak the cashews in hot water for at least half an hour so they soften. Then blend them in the blender or food processor. Perfect texture!
- Garlic: If you like garlic, you can add a few more cloves, but don't go too crazy - raw garlic has a bite
- Onion and Garlic Powders: For extra umami flavor!
- Parsley: fresh parsley is great, but you can get great flavor with freeze dried or lightly dried parsley (and it lasts longer in the pantry than fresh!)
- Salt
- Cayenne: this aioli isn't spicy so a pinch of cayenne really is just creating a depth of flavor. If you want spice, feel free to double or triple the cayenne.
- Non-Dairy Milk: Use any unsweetened non-dairy milk you prefer.
How to make Vegan Garlic Parsley Aioli
This recipe is super simple!
Step 1. Soak the cashews and get them nice and soft.
Step 2. Add all the ingredients except the non-dairy milk to a food processor. Start blending, adding the oat milk, until the mixture is smooth and has the consistency you prefer. Enjoy!
What to serve aioli with
The possibilities are endless... but here are some ideas:
- Corn on the cob
- Veggie burgers
- Sweet potato fries
- Raw veggies
- Cooked vegetables
Recipe Prayer
Thank you God for giving us the ability to create healthy versions of our favorite foods. Amen.
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📖 Recipe
Vegan Garlic Parsley Aioli
Equipment
Ingredients
- ½ Cup Raw Cashews soaked for 30 minutes in boiling water then drained
- 2 Cloves Garlic
- 2 Teaspoons Onion Powder
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Chopped Fresh Parsley or Dried Parsley
- ½ Teaspoon Salt
- Dash Cayenne
- ½-3/4 Cup Unsweetened Non-Dairy Milk
Instructions
- Soak the cashews in boiling water for at least 30 minutes. Drain.
- Add the cashews, garlic, onion powder, garlic powder, parsley, salt, and cayenne to a blender or food processor. Blend, adding the oat milk, until the mixture is smooth and has the consistency you prefer. Enjoy!
Nutrition
Nutrition information is an estimate.
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