Ingredients
Instructions
1. Place cashews into mixing bowl and mill for 8 sec/speed 9.
2. Add water and blend 1 min/speed 9. Pour into a separate container and wash and dry the mixing bowl.
3. Place garlic into the Thermomix bowl and chop 3 sec/speed 7. Scrape down the sides of the bowl with a spatula.
4. Add salt and 150g of the cashew milk, and insert butterfly. Cook 5 mins/100C/speed 4. Scrape down the lid and sides of the bowl with a spatula. (Place remaining cashew milk in the fridge.)
5. Weigh macadamia oil into a small jug with a pouring spout.
6. With the butterfly rotating on speed 4 and MC in place, drizzle oil very slowly onto the lid, starting with just a few drops at a time, and progressing to a very thin stream. Take your time! With the butterfly still rotating on speed 4, drizzle in lemon juice. This process should take approximately 6-7 mins.
7. Remove aioli carefully to a small jug or jar, without mixing it with the spatula so that it stays light and airy. Cover and store in the fridge.
Herb & garlic variation
1. When chopping the garlic, add a few green shoots from spring onions, or some chives, and a sprig or two of parsley.
Notes
Make sure you take your time while drizzling in the oil, as that will make all the difference.
Aioli will last in the fridge for 2-3 weeks.
You will have cashew milk left over – store it in the fridge to use in cuppas or cooking. Makes great cappuccinos!
If you do try another kind of milk in the aioli, it needs to thicken in the cooking stage before the oil is added, or the aioli will be runny. Also, don’t strain the pulp out of the milk, as that helps to thicken it.
I use Pressed Purity macadamia oil (extra virgin cold pressed) and buy it in bulk in a 10 Lt container through my co-op.