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Winter Crudité with Cashew Aioli
Celery doesn’t always have to be the star of the crudité show!
Endives, fennel, rainbow carrots, and radishes are not only our favorite winter vegetables, but also the perfect holiday dinner party app. And if you’re looking for the perfect aioli to serve it with, look no further than our creamy, raw vegan variety that gets its smooth, silkiness from cashews. For the perfect texture, use a high-powered blender. You’ll probably have leftover dip, which is ideal spread over sandwiches or incorporated into salad dressings.
How to Make It
Ingredients
- 1¾ cups raw cashews
- ½ cup water, plus more for soaking
- 3 tbsp fresh strained lemon juice
- 1½ tsp Dijon mustard
- 1 small garlic clove
- ¾ tsp kosher salt
- ¼ tsp turmeric
- Endive leaves, fennel wedges, rainbow carrots and radishes, for serving
Instructions
- Place cashews in a 4-cup Mason jar. Completely fill with cold water. Cover with lid. Refrigerate overnight.
- Drain soaked cashews and place in a high-speed blender. Add ½ cup water, lemon juice, mustard, garlic, salt, and turmeric. Blend on medium speed to combine roughly, then increase to high speed and blend, scraping down sides halfway through, until mixture is silky and smooth, about 2 to 3 minutes. Scrape into a serving bowl, then arrange on a platter alongside vegetables. Serve immediately.
How to Store It
Aioli can be kept, refrigerated, in an airtight container for up to a week.
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