Thursday, April 14, 2016

Day 104 Lemon Cashew Aioli

Lemon Cashew Aioli

1/2 Cup Cashews
1/2 Cup Water
3 Tablespoons Lemon Juice
1 Teaspoon Kosher Salt
2 Cups Avocado Oil
1/2 Teaspoon Xantham Gum

Place the cashews, water, lemon juice and salt in a blender and puree until smooth.  With the blender running, pour in the oil in a slow steady stream.  This should take several minutes.  Blend in the xantham gum.  Pour into a jar and store in the refrigerator.  The mixture should thicken when cold.

Goes well with salad.

Soundtrack Trivium - Ascendancy

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