A bright and tangy plant-based aioli that is also protein-packed. This easy to make vegan lemon-dill aioli is bound to be a go-to sauce!
A Bright & Creamy Condiment
Is there anything better than zesty lemon flavor? Well… maybe the combination of tangy lemon and herby dill!
This plant-based aioli is dairy and egg free but it’s just as creamy and rich as a traditional aioli. Best yet, the cashews also add a protein punch. Nope, this is not your typical mayo aioli!
Sauce in a Snap
It’s always essential to have a great sauce or dip recipe in your back pocket that can be ready in minutes. This dairy-free lemon-dill aioli is creamy, rich, and versatile.
Bottom line, this aioli is fantastic with cut veggies, roasted potatoes, drizzled on pizza and more! Best yet, it stores wonderfully in the fridge for up to one week.
WHAT YOU WILL NEED:
- Raw Cashews – Cashews when soaked in water and blended give a smooth and creamy base for this sauce, not to mention tons of protein!
- Lemon juice – Lemon juice gives this aioli a tangy aftertaste that makes you come back for more.
- Dijon Mustard – The perfect ingredient to add umami with one easy dollop.
- Olive oil– A bit of olive oil helps emulsify all the ingredients in the blending process. It’s like the glue in this yummy sauce.
- Fresh Dill – A final step of adding chopped fresh dill will have your tastebuds thanking you for a bright fresh zip.
FAQ & Lemon-Dill Aioli Tips:
What can you use this aioli for?
- Anything! This sauce is incredibly versatile. We love to dip fresh cut veggies in it for an appetizer, use it for a protein-rich salad dressing, for a sandwich spread, or serve it alongside roasted potatoes or crispy french fries as a dip.
Can you substitute another herb for the fresh dill?
- Absolutely. Basil, oregano, or thyme all taste great with lemon or experiment with any fresh herb of your choice.
Tip: Always check the labels
- Dijon mustard isn’t always vegan. Sometimes it does include egg yolks so be sure to read labels carefully.
Tip: Stir before serving
- The aioli keeps very well in the refrigerator but it will begin to separate when stored for a period of time. Therefore, always give it a quick stir before serving.
A Recipe Worth Repeating
No doubt about it, this easy to make aioli is sure to become a recipe to make on repeat. But luckily, this healthy sauce can be enjoyed as frequently as you please. Enjoy!
Finally, if you have made this lemon-dill aiole, we would love to hear what you think! Please comment down below and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!
A quick and easy cashew-based sauce that’s both nutritious and versatile. This vegan lemon-dill aioli goes with potatoes, pizza, salads, and more!
- 1/2 Cup Raw Cashews (Soaked)
- 2 Cloves Garlic
- 1/4 cup Water
- 1/2 Lemon (Juiced)
- 2 tsp Vegan Dijon Mustard
- 2 tsp Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/4 Cup Fresh Dill (Chopped)
- Begin by soaking the raw cashews in a bowl covered with water for 8 hours or overnight. If you do not have the time for this step, simply boil the cashews for 10 minutes. Chop the fresh dill and set it aside.
- Drain the nuts and add them to a blender along with the garlic, water, lemon juice, mustard, oil, salt and pepper. Blend on high until very smooth. You may need to scrape down the sides of the blender between blending to make sure all ingredients are incorporated.
- Transfer the sauce to a bowl and stir in the chopped fresh dill. Serve and enjoy.
- Refrigerate leftovers in an airtight container for up to one week.
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Vegan Lemon-Dill Aioli, Cashew Aioli Recipe, Homemade Vegan Aioli