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Cashew Aioli

Cashew Aioli

It’s that time of the year when we are just starting to get some more exciting fresh produce again in my region. (Just beginning, though.) Artichokes have been catching my eye lately so I thought it was a great opportunity to pair some lovely edible thistles with an equally lovely cashew aioli. Soy- and oil-free, this aioli gets its signature creamy texture from cashews (seriously, what did we ever do before the humble cashew???) and the egginess of traditional aioli is brought by the nutritional yeast – which can be cheesy as well as eggy – and a dash of kala namak, a.k.a. black salt. Kala namak is a staple of the Indian spice pantry and lends an odd, uncanny sulfurous flavor that is reminiscent of eggs. You can find this at Indian markets and I highly recommend adding it to your vegan scrambles and omelets to bring it up a notch. A quick word of warning: use a very light hand with the stuff as it is quite pungent. Truly, only a dash is necessary. You can always add more after tasting if it’s not detectable enough.

Speaking of great food, check out our new e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.

 

Cashew Aioli

1 cup soaked and drained raw cashews or cashew pieces
2/3 cup water
1 tablespoon nutritional yeast
1 tablespoon fresh lemon juice
1 teaspoon garlic granules
1 teaspoon onion granules
1 pinch kala namak
Salt and pepper to taste


Blend together until smooth. Add additional seasonings as desired and allow to refrigerate for an hour to thicken and for flavors to integrate.


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