artichokeaioli-dairyfree-recipe

Artichoke Aioli

By Chad Sarno (Crazy Sexy Kitchen)

Yield: 2 cups

  • 1 cup Cashew Aioli (recipe below)
  • 1⁄4 cup jarred artichoke hearts, coarsely chopped
  • 2 tablespoons chopped tarragon
  • 2 tablespoons chopped parsley
  • 1 1⁄2 tablespoons minced shallot
  • 1 tablespoon lemon zest

1. In a bowl, whisk together all ingredients.

Cashew Aioli (yields 2 cups):

  • 2 cups raw cashews, soaked in water for 4 or more hours to soften
  • 1⁄4 cup filtered water, to blend
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 1⁄2 tablespoons lemon juice
  • 1 tablespoon agave
  • 2 cloves garlic
  • 3⁄4 teaspoon sea salt

1. In a high-speed blender, blend all ingredients until smooth. Add water as needed to reach desired thick, mayo-type consistency.

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