|100 g||Unsalted Cashew Kernels|
|2 tbsp||Lemon juice|
|2 tbsp||Olive Oil|
For Aioli vegan, put unsalted cashew nuts in a bowl, cover with water and soak overnight. Pour the water away the next day. Fill the cashew nuts with 5 tablespoons of fresh water, lemon juice and olive oil into a mixing bowl. Peel garlic cloves, chop coarsely and add. Puree the nuts with a hand blender until the aioli becomes creamy vegan. Season the aioli with a pinch of salt. It tastes best chilled. The longer the vegan aioli lasts, the more intense the garlic aroma develops.