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.



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