Vegan Chipotle Aioli

Ingredients

• ¾ cup raw cashews
• ½ cup water or unsweetened plain almond milk
• 2 tablespoons lemon juice
• ¼ teaspoon sea salt
• 1-2 teaspoons maple syrup or agave nectar
• 2-3 whole chipotle peppers in adobo sauce
• 1-2 tablespoons neutral oil
• (Optional) 1 pinch smoked paprika

Directions

1. Add raw cashews to a mixing bowl and cover with boiling hot water. Let rest for 1 hour uncovered
2. Drain thoroughly
3. Add soaked and drained cashews to a high-speed blender with:
   1. water/almond milk (½ cup)
   2. lemon juice (2 tablespoons)
   3. sea salt (¼ teaspoon)
   4. maple syrup/agave nectar (1-2 teaspoons)
   5. whole chipotle peppers in adobo sauce (2-3)
4. Blend on high until creamy and smooth. You may need to add more water/milk as needed to encourage blending. Scrape sides as well
5. Taste and adjust seasonings as needed
6. Finish with smoked paprika (optional)

Footnotes

Source: Minimalist Baker