The other day I was craving something fresh and green to eat and I’d been thinking about a platter of clean, vegetable crudites and a dip. I thought I would have a try at vegan aioli – the name aioli means “garlic and oil” in Catalan and Provençal but it usually has egg yolk added as an emulsifer. I really wanted that Mediterranean flavour so decided to experiment with cashew nuts. This makes a great alternative to the ubiquitous hummus and I think has that summery , elegant flavour that will be perfect once the sun shines again.

Ingredients (makes enough for about 4 servings depending on how moreish you find it!)

135g of cashew nuts soaked for a least 5 hours, preferably overnight
150 ml of water
Juice of one lemon
3 tbsp of apple cider vinegar
2 tsp garlic
2 tsp of onion granules
2 tsp of Djion mustard
2 tbsp nutritional yeast
1 tbsp oil
Pinch of turmeric
Chilli flakes


I use my food processor to make this, and it’s simply a matter of adding everything and whizzing it up until you have a dip like consistency. Although I have given rough amounts in the ingredients list, it’s better to taste and add lemon or oil to your taste.

Sprinkle with some chili flakes and serve with veggies, bread sticks or crackers.

Although it will last ages in the fridge, it is way better served at room temperature.