Cut across the top of the whole head of garlic about ¼ inch from the top of the head of garlic to expose the cloves of garlic. Be sure to leave the end that holds all the garlic cloves together on the head intact.
2 heads garlic
Place the head of garlic into foil with the exposed garlic cloves facing up. Drizzle with oil.
1 teaspoon olive oil
Place into the oven and cook for 30-45 minutes or until the garlic is very soft.
Check for doneness by inserting a knife or fork into the top of the garlic to get a feel for the softness. When ready, remove from the oven and allow to cool.
Assemble vegan garlic aioli
Drain the cashews and rinse well with clean water. Place the cashews, water, lemon juice, viegar, mustard and salt in a blender. When the head of garlic has cooled enough squeeze the garlic out and add to the blender.
½ cup cashews, ¼ cup water, 1 tablespoon lemon juice, 2 teaspoons apple cider vinegar, 1 teaspoon dijon mustard, ½ teaspoon sea salt
Blend it all up until creamy. Taste and adjust the lemon juice, salt or vinegar as desired.
Notes
Soak the cashews overnight. The longer they soak the softer they get which makes for a creamier mayonnaise.
Remember, this isn’t mayonnaise, it's a vegan garlic mayo. It’s going to have a different flavor and slightly different texture, but it’s still delicious just in a different way.
Taste and adjust the sauce to your liking. Maybe you want it to have more lemony or vinegary flavor, it’s all up to you.
Small batch recipe. You will get about one cup of aioli. If you need more you can easily make a double or triple batch.
Storing. Place any leftovers in an airtight container or jar and store for up to five days in the fridge. This recipe is homemade and doesn’t contain any preservatives, meaning it won’t last as long as store-bought mayo.