• 1 cup cashews
• 2 tablespoons olive oil
• 3 garlic cloves
• 2 lemons
• ¼ teaspoon sea salt
• ½ to 1 cup water

Combine the cashews, olive oil, garlic, juice of two lemons, and sea salt in the blender with ½ cup of water. Blend until smooth for a thicker aioli. For a thinner consistency, continue to stream in another ½ cup of water while blending. Serve the artichokes alongside the cashew aioli for dipping and top with any fresh herbs as desired!

TIP: Save the extra aioli for use as a sauce over steamed potatoes or broccoli, as a topping for the “Nachos-Style” Baked Potatoes (recipe), or massaged into kale for a hearty salad.

Note: Made it first time 9/3/18…LOVE IT! It’s delicious over steamed potatoes!!!


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Whole food Plant-based mom, runner, educator, health coach.

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