This is our go-to aioli for summer fish tacos but have found a new love when used as a dip for roasted Brussels spouts and winter crudité platters. The spicy, smokiness of the chipotle and adobo sauce will add a boost of flavor to any dish.
Makes 2 cups
Preparation time: 15 minutes
Total time: 5 hours 15 minutes
Gluten-free, dairy-free, egg-free, soy-free, no processed sugar
1 cup cashews (raw, organic, whole)
3 T fresh lime juice
1 T apple cider vinegar
2 garlic cloves
¼ cup cilantro leaves
½ t sea salt
½ cup filtered water
4 chipotle peppers in adobo sauce
¼ cup extra virgin olive oil
1. Soak cashews in filtered water 4-5 hours. Rinse well and drain. Learn more about nut soaking here.
2. In blender or food processor, add in all ingredients except olive oil. Blend on high until smooth.
3. On low, drizzle olive oil into mixture and blend together until creamy and smooth.
*Cooks Note: If you prefer a thinner consistency, just add a little water, one tablespoon at a time.