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.
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)