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Raw Vegan Aioli

Stéphaële - Raw Cuisine Culinary
This is a typical dish from Provence, featuring a garlic sauce and vegetables to dip in. My version is a raw vegan one, tasty and easy to realise.
Prep Time 30 mins
Course Main Course
Servings 2 people


  • blender


For the Aioli sauce

  • 1,5 cup cashew flour (blend whole cashews for a few seconds)
  • ½ cup water
  • 2 tbsp olive oil extra virgin
  • 2,5 tsp lemon juice
  • 1 tsp mustard
  • ¾ tsp salt


  • 2,5 cups your selection of in-season vegetables, nicely cut



  • Blend together all the ingredients until you reach a homogeneous texture.
  • Place in the fridge while you prepare the vegetables.


  • Nicely cut your selection of organic in-season vegetables, with a variety of colours, textures and shapes.
    I used here so-called "ancient varieties" like choggia beetroot, yellow and purple carrots, "red meat" radish, then mushrooms, capers and olives.