5 ingredient Chipotle Aioli

By GuidingVegan

Ingredients

• 3/4 cup raw cashews
• 1/2 cup water (or unsweetened plain almond milk for creamier sauce)
• 2 Tbsp lemon juice
• 1/4 tsp sea salt
• 1-2 tsp maple syrup
• 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

Details

Servings 1
Preparation time 65mins
Cooking time 65mins
Adapted from minimalistbaker.com

Preparation

Step 1

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!