| 8 | 5 | 59 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 0 min | 12 |
| 1/4 cup | Cashew nuts, raw (soaked overnight) |
| 1/4 cup | Extra virgin olive oil |
| 1 clove(s) | Garlic (1-2 cloves. raw, crush and set aside for 5-10 minutes to release active enzymes) |
| 1/4 whole lemon(s) | Lemon juice (+ more to taste) |
| 1/2 tsp | Salt (smoked) |
| 1 dash | Black pepper |
| 1 pepper(s) | Red chili pepper (also chile or chilli) (to taste ) |
| 2 tbsp | Almond milk, unsweetened (optional ) |
Soak cashews in water overnight.
Mix all ingredients in a jar or tall glass and use an immersion blender to blend until smooth making movements up/down, adding the almond milk if necessary to reach desired consistency. At first the aioli will appear grainy - just keep blending! It will become velvetty smooth.
Store in a squeeze bottle in the fridge.
This aioli is a great addition to sandwiches, burgers, as a dip for roasted veggies and fries or on top of grain or salad bowls.
