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Wednesday, April 13, 2016

Klunker's garlic lime aioli

Klunker's garlic lime aioli 

This recipe is going to be a fast one.  It will also be a new favorite, at least it was for me.
Living plant based does not mean giving up creamy goodness.  Here is a recipe for a very tasty aioli, it can be used for dips, or a sub for mayo on a sandwich.  I love to dip my crispy fries into it.  The flavor leaves a wonderful taste in my mouth.
It does use cashews.  If you cannot eat nuts, you can replace with sunflower seeds, but it will alter the taste just a bit.


Ingredients:

1/2 cup aqua faba (from chickpeas)
1 tablespoon chopped garlic
1/2 teaspoon kosher salt
1 1/2 teaspoons corn starch (or potato starch, tapioca starch)
1/2 cup raw cashews (if you don't have a high speed blender, soak for 30 minutes in very hot water, drain)
juice of 1 lime

In a medium saucepan, combine the first 4 ingredients, and whisk until smooth.  Turn on heat to medium, and stir until it comes to a soft boil.  When it comes to a soft boil, it will start to thicken.  Cook for 1 minute, and remove from heat.  Make sure you are stirring the whole time.
In a high speed blender (I have a Nutra Bullet®) combine the cashews and the aqua faba from your saucepan.  Squeeze in your lime juice.
Blend on high for 2 minutes.  After 2 minutes, you should have a pretty thick mixture.  If you are using a food processor, stop after 1 minutes and scrape down the sides.
Pour into a small jar and chill in the fridge for a couple hours.
Or, if you are like me, serve warm next to crispy fries.

That is it.  It is really that simple.  
If you are going to use sunflower seeds, soak them for 2 hours, drain and then follow the recipe above using them as a sub for the nuts.  Use the same amount (1/2 cup, raw, unsalted)

9 comments:

  1. I can't stop drooling! Michael, you've done it again! This looks/sounds delicioous.

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  2. This looks great! I have a question about aqua faba. I usually cook my own chickpeas. Do you have any idea how much water to use if you plan to use the aqua faba, or does it matter?

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    1. just cook them like you normally do. After cooking, measure the 1/2 cup. I tend to use less water, so the aqua faba is a little thicker, but it doesn't hurt anything.

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  3. Michael, thanks! I'm going to try this with subbing in white beans for the nuts. I think I'll also roast the garlic. Can't wait to try it!

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  4. Hi Michael...thank you for so many delicious sounding recipes... i am new to your site...is there an "about" tab that explains your philosophy of creating recipes? FYI, I follow the plant perfect no oil Dr Esselstyn nutrition approach and am happy to find so many of your recipes are oil free... thank you so much...

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  5. I don't have one up yet, my site will be getting a face lift in the next month, it will have my bio and my approach. You will find that all my recipes are oil free. I follow the Dr. McDougall/Forks Over Knives way of life, so all of my recipes are 100% compliant with those programs. I am glad you found this site, and if you have any questions, just let me know. :)

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  6. Is aqua faba really that globy liquid in the can with the chickpeas? The stuff I normally rinse away, that's what the first ingredient is? (A bit new,to these types of recipes. I'm sure you can't tell that!)

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    1. yes, it is that liquid. :) The bean juice. It has many uses.

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