In a deep vessel, cover cashews with 4 cups of water. Let soak for 2-12 hours.
1 cup unsalted cashews, 4 cups water
Drain the cashews, and place them in a food processor or high-powered blender along with 1/2 cup of water. Tip: If you are using a food processor, you'll want to make sure the 1/2 cup of water is hot.
1 cup unsalted cashews, 3 tsp lemon juice, 1 clove garlic, 1/2 tsp kosher salt, 1 tsp dried parsley, 1/2 cup water, 1 tsp dried chives, 1/2 tsp smoked paprika, 1 tsp white wine, pinch ground black pepper
Blend until everything is incorporated and silky smooth.
Notes
If you use a food processor or conventional blender, soak the cashews for 12 hours. Start the soaking process with hot water.
A food processor will likely take about 5 minutes of blending time and require a lot of pauses to scrape down the sides. A high-powered blender still needs almost 2 minutes and scraping down the sides at least once.
To take this recipe to the next level, use Himilayan black salt to give this aioli an “eggy” flavor.