“Food for the body is not enough.  There must be food for the soul.”

This recipe is the answer to a prayer, if you’re praying for a recipe for cashew aioli.  That makes sense to me when I’m on my third cup of coffee.

INGREDIENTS:

1 cup unsalted cashews,raw would be nice

2 T olive oil

2 cloves garlic

juice of one to two lemons, I used one and it was perfect

dash of salt

1/2 cup, plus or minus, water

DISTRUCTIONS:

Combine everything with 1/2 cup of water in a blender.  This will be a thickish.  Add more water if you’d like a thinner consistency.

Coming out of the VitaMix

This is a great sauce to drizzle on the Potato Nachos from yesterday’s post if you turned it into a thinner consistency.  As is, it’s great on just about any salad.  This is especially good to massage into kale.

Yes, it’s important to massage kale.  Unless, of course, it’s baby kale.  Or, like me, you can put raw veggies in a Ninja chopper and enjoy minced salads that are much easier to eat.

Important note:  this aioli keeps in the fridge for about three days.  Not to worry.  This aioli is great on salads, baked potatoes, and just about any other veggie, whether raw or roasted.  Go crazy!

Loveya – The Grandma

Grandma Pat Cooks Sides cashews salad dressing vegan aioli veggie dip