Jalapeno Lime Aioli

Dianne

Jalapeno Lime Aioli will had a spicy kick to just about any dish! Drizzle it on tacos like hot sauce, spread in on sandwiches instead of mayonnaise, and pour it onto salads in the place of dressing. It’s a great condiment for veggie burgers, baked tofu, and grilled vegetables, too.

This recipe makes approximately 1 cup of aioli. A serving size is 2 tablespoons.

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Prep Time 5

Course Condiment

Cuisine American

Servings 8 servings

Calories 51 kcal

Ingredients

½ cup raw cashews soaked for 2 hours, rinsed and drained
½ cup cilantro stems removed, packed
¼ cup water
2 tablespoons lime juice
1 tablespoon apple cider vinegar
1 jalapeno pepper seeds and membrane removed, coarsly chopped
2 garlic cloves
½ teaspoon sea salt

Instructions

Mix together the aioli ingredients in a high-speed blender or food processor until smooth and creamy.

Notes

Store your aioli in an air-tight container in the fridge for up to 5 days. It can also be frozen for about 6 months. Your dressing may thicken after freezing. If it does, just mix in a little water until it reaches the consistency you want.