Sriracha Aioli

FullSizeRender-3Inspired by the Minimalist Baker, I’ve been making this sriracha aioli to put over my grilled + roasted veggies this summer. It’s sure to stay in the rotation this winter.

Put all of the ingredients into a high speed blender and mix until smooth and creamy. If you don’t have a high speed blender, soak the cashews for 2 hours (or overnight) to soften. You can sub cashews for another nut or seed though measurements may need to be adjusted.

  • 3/4 cup raw cashews (also works with sunflower seeds or other nuts)
  • 2 cloves fresh garlic
  • 1/2 cup water (add more if it needs thinning)
  • 1 Tbsp olive oil *optional
  • 1 tsp maple syrup
  • 1 Tbsp lime juice (lemon works in a pinch too)
  • Sea salt + black pepper to taste
  • 1 Tbsp sriracha (or other hot sauce), plus more to taste
  • Pinch each chili powder, smoked paprika, and ground cumin

Garlicky magic sauce!

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