July 26, 2018

The Joy of Aioli Sauce. {Gluten-Free, Vegan Recipe}

Oh, the joy of aioli!

This tasty, versatile sauce may be made creamy or made thinner when used in a salad dressing. Try it as a dip for sweet potato fries, sugar snap peas, carrots, steamed artichoke, or a sauce to zip up a sandwich or salad. If you enjoy the taste, the options are endless.

Without further ado, here is the recipe!


Creamy, Delicious Vegan Aioli Sauce.


1 cup unsalted cashews (soaked for 2-4 hours) or avocado

3 Tbsp. fresh lemon juice

1 Tbsp. apple cider vinegar

2 garlic cloves (crushed)

½ shallot

½ tsp. salt (high magnesium/low sodium salt, optional)

½ cup water

5 Tbsp. cold-pressed olive oil

1 tsp. wholegrain organic mustard



Drain the cashews and rinse thoroughly. In a blender, combine everything except the olive oil and wholegrain mustard on high. Mix until smooth. Lower the speed to low. Then, slowly pour in the olive oil with the blender still running. Add the mustard and “pulse” until folded into the mixture. For a thinner consistency, add water little by little until satisfied.

Enjoy! Then, please pass the sauce.

“Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious.” ~ Ruth Reichl

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author: Kate Fleming

Image: Pixabay

Editor: Yoli Ramazzina

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Kate Fleming

Kate Fleming is an artsy, toe tappin’, dog snuggling, linguistics lovin’ liberal (but sometimes conservative) mom, a trusted friend, and a servant to the greater good. By sharing personal and professional experiences from chapters in her life, readers get a glimpse of raw lessons from real experiences. Find Kate somewhere outside, read her articles here on elephant journal, or connect with her on Instagram or Facebook.