Plant Based Roasted Garlic Aioli

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1 c softened cashews (soak in hot water for 20 minutes to 1 hr)

6 cloves of roasted garlic (cut top off garlic, wrap in foil and roast on 425 for 15-20 minutes)

1 Tbsp white wine vinegar

Juice of 1/2 of lemon

1 Tbsp Dijon mustard

1/2 tsp smoked paprika

1/4 tsp chili powder

1 pinch salt

1/8 tsp cayenne pepper

Water or olive oil to achieve thickness you are aiming for

 

Add all ingredients to a food processor or blender and pulse until smooth. 

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If left thick, use as a spread for sandwiches or wraps. Thinned out with water can be used as drizzle over hot, crispy root vegetables like potatoes and top with fresh parsley.