Chilli and lime aioli – egg free, dairy free, gluten free, grain free, clean, vegetarian, vegan, Paleo friendly.
I’ve always been a sucker for recipes with a hit of chilli in them and this dish ticks all the boxes for heat, flavour and nutrient dense ingredients. Considering I still can’t master the art of making mayonnaise it ticks the “no fail way to make aioli” box also.
Perfect for those with egg intolerance, the base of this chilli and lime aioli dish is made from soaked raw (natural) cashews and blitzed in a food processor with the other ingredients until smooth and creamy. Natural cashews are a great canvas for many sweet and savoury dishes plus they are nutrient dense (more so when used completely raw).
There’s a beautiful hit of chilli on the tongue with the tartness of lime coming through in the background and it would taste great drizzled over Mexican dishes, slathered on chicken burgers or use it to give some oomph to a so-so salad. You can also drizzle this over my Mexican beef salad (recipe coming soon). As always, the longer you leave the finished dish, the more the flavours have time to develop, hence an increase in YUM factor.
i usually soak the cashews overnight by placing them in a bowl and covering with cold water. In the morning I simply drain and rinse them and pop them in the food processor. Soaking them helps make them become creamy and it’s also gentle on your blades. Otherwise, you can soak the cashews for 15 – 20 minutes in some hot water.
I’ve cooked the chilli in a small frying pan to get rid of the raw chilli taste but you don’t have to do this. If you are cooking the chilli, just make sure you’re not making the skin go black as you only want to sweeten the chilli.
Why this is so good for you
Cashews reduce the risk of coronary heart disease, help prevent gallstones, help prevent macular degeneration, reduce the risk of colon cancer, increases immunity and reduce the risk of stroke.
Chillies fight sinus congestion, aid digestion, help relieve migraines, muscle, joint and nerve pain, control blood pressure and aid in metabolism for weight loss.
Limes improve digestion, relieve constipation, cure scurvy, help combat diabetes, lower blood pressure, prevent heart attack, heart disease and strokes, help heal peptic and oral ulcers, help relieve arthritis; and help cure prostate and colon cancer.
Garlic has antibacterial, antiviral, antifungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lower the risk of most types of cancer.
Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.\
Enjoy your Sunday.
Love, Tash x
- 1/2 cup raw cashews, soaked overnight (or for 15 - 20 minutes in hot water)
- 1 large, long red chilli, (including seeds), sliced into quarters and cooked in a small pan with a touch of oil (this gets rid of the raw chilli taste)
- 1 small clove garlic
- 2 teaspoons finely grated lime zest
- 2 tablespoons lime juice
- 1/4 - 1/2 teaspoon fine pink Himalayan salt (depending on taste)
- 1 tablespoon (or more) of water, depending on preference.
- Drain and rinse cashews.
- Throw all ingredients into a food processor or high speed blender and blitz till smooth and creamy.