Cashew Chipotle Aioli
Updated: Feb 4, 2019
I recently had dinner at one of my favorite vegan restaurants in Montreal, LOV Vegan. Out of all of the amazingly healthy options on the menu, I opted to have kimchi fries for dinner. It’s been a long week. We all make mistakes. I also haven’t had alcohol in almost a month, so sometimes you have to find ways to enjoy life through a heaping pile of potatoes. It was so delicious. It was smothered in sriracha aioli, greens, and kimchi. I immediately realized that I must recreate a healthier version of this dish at home without using oil! This sauce is super fast and easy, and is date sweetened! This is how we made it:
1 cup raw cashews (you can also use sunflower seeds)
1 cup water
½ lemon, juiced
2 chipotle peppers in adobo
2 dates (pitted)
1 clove of garlid
¼ tsp salt
If you do not have a high powered blender, you may want to quick soak your cashews and dates in boiling water for about 30 minutes. However, my Blendtec handles this sauce just fine without soaking.
Add all of the ingredients to a high powered blender. Blend until smooth, and serve!
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