In a deep vessel, cover cashews with 4 cups of water. Let soak for 2-12 hours. If you are using a food processor or conventional blender, 12 hours is best.
Drain the cashews, and place them in a food processor or high-powered blender along with 1/2 cup of water, and the rest of the ingredients except for the sliced green onions. If you are using a food processor, you'll want to make sure the 1/2 cup of water is super hot.
Blend, blend and blend until everything is incorporated and silky smooth. A food processor will likely take about 5 minutes and require a lot of pauses to scrape down the sides. A Vitamix still needed almost 2 minutes, and I scraped the side down once.
Add the green onions and stir to incorporate.
If you don't like spicy foods, sub in ketchup for the sriracha.
To make the aioli more like restaurant fry sauce, add the celery seed and dill relish along with other ingredients.
Will keep in the fridge for up to one week.To make this Whole30: use a compliant hot sauce (like Franks) instead of Sriracha and leave out the wine. To compensate for the loss of the wine, add an extra squeeze of lemon juice.
Sriracha Vegan Aioli (Whole30, Paleo, DF)
Amount Per Serving (1 tbsp)
Calories 40Calories from Fat 18
% Daily Value*
Saturated Fat 0g0%
Vitamin A 205IU4%
Vitamin C 2.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.