Garlic Cashew Aioli with Veggie Sticks

This decadent Garlic Cashew Aioli takes food to a new level. Cashew cream is a great substitute for dairy-based dips, and is quick and easy to make.

When making the Garlic Cashew Aioli Sauce or any cashew cream, first add the nuts and water to a blender and let it sit for a few minutes up to an hour. This allows the cashews to soften creating a creamy sauce.

Cut veggies of your choice:
Carrots, celery, cucumbers, radishes, cherry tomatoes, red peppers, cauliflower, broccoli
Serve with Garlic Cashew Aioli.

I also serve Garlic Cashew Aioli with Nacho Potatoes and with Lentil-stuffed Squash. It makes an easy salad dressing. Just add a small amount of water to the Aioli to the desired consistency for your salad dressing.

Garlic Cashew Aioli

Credit: Adapted from Medical Medium Thyroid Healing

Ingredients

1 cup cashews
3 garlic cloves
2 lemons
¼ teaspoon sea salt
¾ cup water

Directions

Combine the cashews, garlic, juice of 2 lemons and salt in a blender with water.
Blend until smooth.

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