This week, I've been asked by my sister-in-law to come up with a good dip for a cucumber snack. So, I've decided to go with a dairy free dill aioli. I've used a great recipe for garlic aioli in the past from Yum Universe. I will use the same one with a few tweaks. First, I'm leaving out the lemon zest since here in Thailand lemons cost more than Bob and I spend on a typical dinner out at a restaurant. And second, I'm going to substitute dill for thyme. Fresh if possible, but it's difficult to find here so I'll most likely use dried dill leaves instead.
Enjoy!
Enjoy!
Ingredients:
3 cloves garlic (can be roasted first, or raw)
1 cup soaked cashews (soak for 30 min)
1/2 cup water
3 tbsp lemon juice
1/4 tsp apple cider vinegar
1/4 tsp sea salt (or more to taste)
1/2 tsp fresh or dried dill
Directions:
1. Pre-soak the cashews for 30 minutes.
2. Put all the ingredients in a food processor.
3. Process until smooth.
Ideas for Eating:
Use it as a dip for fresh cucumbers or sweet potato fries.
Spread some over a fish fillet.
3 cloves garlic (can be roasted first, or raw)
1 cup soaked cashews (soak for 30 min)
1/2 cup water
3 tbsp lemon juice
1/4 tsp apple cider vinegar
1/4 tsp sea salt (or more to taste)
1/2 tsp fresh or dried dill
Directions:
1. Pre-soak the cashews for 30 minutes.
2. Put all the ingredients in a food processor.
3. Process until smooth.
Ideas for Eating:
Use it as a dip for fresh cucumbers or sweet potato fries.
Spread some over a fish fillet.
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