Paired here with jackfruit fajitas using grain-free Siete tortillas, this Cilantro Lime Cashew Aioli is tart, nutty and fresh, adding bright flavors to any meal or snack. It is delicious slathered alone on toast for immediate hunger control, or on anything else you can find!
Cilantro Lime Cashew Aioli
- 1 cup dry cashews (soaked overnight)
- 3 cloves garlic
- 1/2 bunch cilantro
- 1 large lime
- 1/2 avocado
- 1/2 tsp sea salt
- 1/4 - 1/2 cup water
Soak cashews overnight, then add to blender or food processor with 1/4 cup water and the rest of the ingredients. Blend until smooth and creamy. Add more of the water if it is too thick to blend. If needed, add more salt or lime to taste. This aioli is best when fresh, but can be stored in an air-tight container in the fridge for 3-5 days, or in the freezer if you have extra. This recipe makes about 2 cups.