1/2 c cashews (or watermelon, sesame, sunflower seeds) 1/2 c water 1 cloves garlic 1 tbsp sesame seeds 1/2 tsp sea salt 3 drops lemon essential oil 1/2 lemon (including zest)
Add all the ingredients in a blender, minus the lemon essential oil. Blitz until smooth, then add the lemon essential oil and blend again for a few more seconds. Make the aioli ahead of time and leave it overnight to fully set in the fridge. Although it still taste just as delicious when made, the aioli thickens when cooled.