1cupraw or roasted cashewsif using salted, wait to add salt until you've tasted, see notes below
1teaspoon prepared mustardany variety
1/2teaspoon saltwait to taste if using salted cashews, more if desired
4 - 6clovesgarlicsliced and cut into a medium chop
1TBSPEarth Balance or oil of choice,for pan-roasting the sliced garlic
Load the blender with everything except for the oil/Earth Balance & garlic cloves.
In a pan or skillet, heat the oil or melt the Earth Balance heat the oil or melt the Earth Balance over medium heat and add the sliced/chopped garlic. Stir and flip until the garlic browns. This takes about 5 minutes. Avoid burning the garlic. Let the pan-roasted garlic cool slightly and then transfer it to the blender. Blend until creamy and chill or enjoy right out of the blender.
Store in the fridge in an airtight container. Stir before each use. Can be frozen for up to a month.
Silken tofu is a custard-style of tofu.
Roasted, salted, unsalted, or raw will all work well for this aioli. If your cashews are salted, you probably won’t need to add salt to your aioli, but that depends on your personal taste and just how salty the salted cashews are.If you are using unsalted cashews, add a 1/2 teaspoon of salt. Then taste the aioli and add more if desired.The cashews do not have to be whole cashews, for this batch I'm using cashew pieces. If you can find halves and pieces and at your grocer, they often cost less.
To Soak or Not To Soak?
If your blender is high-speed, there is no need to soak or boil your cashews. If you have a non-high-speed blender, soaking the cashews overnight or boiling them and letting them sit for 30 minutes in the hot water is recommended. Drain the cashews before adding them to the blender.Nutrition Information is approximate.www.planttestkitchen.com