Raw Vegan Aioli
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.
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
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.