Vegan Cashew Aioli with Arbol Chilli

Vegan Cashew Aioli with Arbol Chilli
Recipe borrowed from Ascension Kitchen

1 cup raw cashews, soaked in water for 2-3 hours

½ cup + 2 Tbl water

Juice of 1 lemon

2 tsp apple cider vinegar

2 tsp garlic powder

2 tsp dried onion flakes

1 tsp olive oil

1 tsp Dijon mustard

1 Tbl + 1 tsp nutritional yeast

2 big pinches of sea salt

1-2 Tio Pablo Arbol chillis, soaked in water for at least 20 minutes and chopped

Add all ingredients into a blender or food processor and mix thoroughly. Add more chilli for a spicier version. Store in the fridge, in a sealed jar.

Products used in this recipe

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