This recipe has been a long while in the making. Over the last few months I’ve experimented a lot, determined to come up with a dairy free, egg free aioli that isn’t runny. Sometimes I’ve had six or seven different batches lurking in my fridge at once… good thing I buy my macadamia oil in bulk*!
I didn’t give up because I wanted so badly to have this recipe in my book. Sadly, it just wasn’t ready in time, so I’ve decided to post it here so all that hard work (and many litres of macadamia oil) doesn’t go to waste.
This is not a traditional ‘olive oil and garlic’ aioli (which is of course dairy and egg free), but the flavour is more like an aioli than a mayonnaise so I call it aioli. I love it with fish, or on baked potatoes, or you can even add herbs and use it as a dip with crudites (see variation below). You can, of course, also use it instead of mayonnaise on sandwiches and wraps, or in a potato or chicken salad.
I have tried making this with rice milk but it doesn’t thicken like cashew milk does, so I stuck with cashew milk. If I come up with a nut free version I’ll let you know!
So here it is… I hope you like it.
- 100g raw cashews
- 500g water
- 2-3 garlic cloves
- ¼ tsp fine sea salt
- 150g macadamia oil
- 3 tsp lemon juice, freshly squeezed
- Place cashews into mixing bowl and mill for 8 sec/speed 9.
- Add water and blend 1 min/speed 9. Pour into a separate container and wash and dry mixing bowl.
- Place garlic into mixing bowl and chop 3 sec/speed 7. Scrape down sides of bowl with spatula.
- Add salt and 150g of the cashew milk, and insert butterfly. Cook 5 mins/100C/speed 4. Scrape down lid and sides of bowl with spatula. (Place remaining cashew milk in fridge.)
- Weigh macadamia oil into a small jug with a pouring spout.
- With butterfly rotating on speed 4 and MC in place, drizzle oil very slowly onto lid, starting with just a few drops at a time, and progressing to a very thin stream. Take your time! With butterfly still rotating on speed 4, drizzle in lemon juice. This process should take approximately 6-7 mins.
- Remove aioli carefully to small jug or jar, without mixing it with spatula so that it stays light and airy. Cover and store in fridge.
- When chopping the garlic, add a few green shoots from spring onions, or some chives, and a sprig or two of parsley.
- Make sure you take your time while drizzling in the oil, as that will make all the difference.
- Aioli will last in fridge 2-3 weeks.
- You will have cashew milk left over - store in fridge to use in cuppas or cooking. Makes great cappucinos!
- If you do try another kind of milk in the aioli, it needs to thicken in the cooking stage before the oil is added, or the aioli will be runny. Also, don't strain the pulp out of the milk, as that helps to thicken it.
- I use Pressed Purity macadamia oil (extra virgin cold pressed) and buy it in bulk in a 10 Lt container through my co-op.