Recipes

Kitchen Toke’s Infused Vegan Asian Aioli

by Derek Simcik

  • 1 cup vegan mayonnaise
  • 4 teaspoons Pot d’Huile or other canna oil
  • 1 small bunch Thai basil, stems removed
  • 1 small bunch cilantro, leaves only
  • Juice and zest of 1 lime
  • 1 garlic clove, minced
  • 1 teaspoon Sriracha
  • 1 teaspoon ginger, minced
  • ½ teaspoon sea salt

Place all ingredients in a food processor and puree. Adjust seasonings. Makes 2 ½ cups, each 2-ounce serving about 5 mg THC if using Pot d’Huile, a brand of infused canna oil.