Tuesday, December 20, 2016

Chipotle Aioli

Yield: 1 cup

3/4 cup cashews
1/2 cup unsweetened plain almond milk (or water)
2 tbsp lemon juice
1-2 tsp maple syrup
2 chipotle peppers in adobo sauce (or to taste)
1-2 tbsp avocado or grape seed oil (optional, for creaminess)
1/4 tsp salt

1. Soak cashews in water overnight. Drain thoroughly before using. 
2. Add soaked, drained cashews to a high-speed blender with all remaining ingredients.
3. Blend on high until creamy and smooth, adding additional water or almond milk as needed to encourage blending. Scrape down sides as needed.

4. Serve immediately or refrigerate. Leftovers will keep covered in the refrigerator up to 5 days.


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