Gut Friendly Recipes featuring @thevibrantkitchen
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At OliPOP we like recipes that are good for the gut and for the environment. This #vegan take on Mexican tacos will have your belly and the planet thanking you for decades to come.
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Try this recipe for her Cashew Adobo Aioli. You can slather it on tacos, dip farmers market veggies or dollop it on your favorite roast veggies. Filled with fibre and flavor, you cannot go wrong. Soon you can have a Cinnamon Cola at Taco Night. Getting closer and closer to launch!
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Cashew Adobo Aioli .
* 3/4 cup raw cashews * 1/2 cup flax milk, almond milk, any non dairy milk or just water *2 Tbsp lemon juice and zest of one lemon *Pink salt to taste
*Smoked paprika
*Cumin *Chili powder all to taste around 1/2 tsp each *1-2 tsp maple syrup or agave nectar *2-3 chipotle peppers in adobo sauce + 1 tsp adobo sauce (more or less to taste)
*2 Tbsp avocado or grape seed oil
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Instructions
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Add raw cashews to a mixing bowl (or a high-speed blender) and cover with boiling hot water. Let rest for 1 hour (uncovered). Then drain thoroughly.
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Add soaked, drained cashews to a high-speed blender with 1/2 cup water (or almond milk), lemon juice, sea salt, maple syrup, pepper + adobo sauce.
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Blend on high until creamy and smooth, adding more water or almond milk as needed to encourage blending. Scrape down sides as needed.
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Taste and adjust seasonings as needed, adding more salt to taste, lemon for acidity, maple syrup for sweetness, or adobo sauce for heat. *Serve immediately or refrigerate.