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
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| Ingredients |
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.
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