5-Ingredient Chipotle Aioli

• Vegetarian

• Condiments

  • 2 Chipotle peppers in adobo sauce
  • 2 tbsp Lemon juice
  • 1 tsp Maple syrup or agave nectar

• Baking & Spices

  • 1/4 tsp Sea salt

• Nuts & Seeds

  • 3/4 cup Cashews, raw

• Liquids

  • 1/2 cup Water

Found on minimalistbaker.com

Description

Ingredients

• 3/4 cup (90 g) raw cashews
• 1/2 cup (120 ml) water (or unsweetened plain almond milk for creamier sauce)
• 2 Tbsp (30 ml) lemon juice
• 1/4 tsp sea salt
• 1-2 tsp maple syrup or agave nectar (or sub organic cane sugar or stevia to taste)
• 2-3 chipotle peppers in adobo sauce + 1 tsp adobo sauce (more or less to taste)
• optional: 1-2 Tbsp avocado, grape seed, canola or other neutral oil (for creaminess)
• optional: pinch smoked paprika

Directions

• Add raw cashews to a mixing bowl (or a high-speed blender) and cover with boiling hot water. Let rest for 1 hour (uncovered), then drain thoroughly.
• Add soaked, drained cashews to a high-speed blender with 1/2 cup water (or almond milk), lemon juice, sea salt, maple syrup, pepper + adobo sauce.
• Blend on high until creamy and smooth, adding more water or almond milk as needed to encourage blending. Scrape down sides as needed.
• Taste and adjust seasonings as needed, adding more salt to taste, lemon for acidity, maple syrup for sweetness, or adobo sauce for heat. I added more salt and another 2 chipotle peppers. Adding a little oil is optional and adds extra creaminess. Smoked paprika is also optional and adds a sweet smokiness to the sauce.
• Serve immediately or refrigerate. Leftovers will keep covered in the refrigerator up to 5 days. This sauce is perfect for veggie burgers, sweet potatoes fries, french fries, onion rings, and more!

Nutrition