Creamy Cashew Aioli


By Buffy-Ellen Gill from Be Good Organics.

Buffy-Ellen of Be Good Organics, shares some of her favourite recipes with us from her blog.  All of the red linked items are available from Buffy’s online store.

Did you see our “5 with…” interview with Buffy? You can read it here. 

Buffy always uses certified organic, local and fairly traded ingredients wherever possible.



1/2c raw cashews (soaked overnight)
1/2c water
1 small clove garlic
1/4 lemon (juice, flesh and rind)
1 tsp apple cider vinegar
1/4 tsp organic sea salt
1 tsp dijon mustard (optional)



  1. Drain and rinse your cashews, then add all ingredients to a high speed blender or a Thermomix and blend for 2-3 minutes until super creamy, scraping down the sides a few times in between to push down any chunks.
  2. Pour into a sealed glass jar and keep in the fridge for up to 4 days. It will thicken beautifully in the fridge.




For a nut free version, you can substitute sunflower seeds or sesame seeds instead of cashews. If you use sunflower seeds it’s best to use the aioli that same day otherwise it will grey slightly.

You can also create a delicious healthy Sour Cream by omitting the garlic and doubling theapple cider vinegar. Perfect paired with some salsa or guacamole to accompany Mexican food.



“I love living an organic plant-based whole foods lifestyle,and truly believe it has the power to make such a difference to your health, as well as animals, our environment and communities. I’m passionate about sharing my story and knowledge, so you can benefit from these changes too. You can read more about me here.”– Buffy-Ellen



Source:  Buffy Ellen, Be Good Organics

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