Roasted Garlic Cashew Cream
An easy and scrumptious cashew cream, made with lots of roasted garlic and creamy cashews. Keep some of this in the fridge for so many reasons!
| Servings | Prep Time |
| 1cup | 10minutes |
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Ingredients
- 1head roasted garlicor two cloves fresh garlic, minced. This substitution does change the flavour but is still good.
- 1cup raw cashewssoaked overnight to make them creamy
- 1/4 cup water
- 3-4Tablespoons nutritional yeast
- 2Tablespoons refined coconut oilThis has no coconut flavour. You can also use a light-flavoured olive oil.
- 2Tablespoons freshly squeezed lemon juice
- 1teaspoon dijon mustard
- salt and pepper to taste
Instructions
- To roast the garlic, just slice a little off the top of a head of garlic and drizzle with a little oil. Wrap it in tin foil or use a garlic cooker. Cook at 350 degrees F. for about 20 minutes, or until the bulb is soft. Don’t over cook or it will be too hard and bitter. When ready to use, just squeeze out the soft insides! Make extra to keep in the fridge for a few days. It is good in so many things!
- Drain and rinse the soaked cashews and add them to your blender.
- Add all the remaining ingredients and blend until smooth. Add additional water to attain the preferred thickness.
- The flavours are even better if you allow this to sit for an hour or more in the fridge. Enjoy!
Recipe Notes
Enjoy the thick, creamy texture and rich, roasted garlic flavour of this quick and easy recipe. This will keep well in the fridge for up to two weeks. Try it with your favourite pasta for a quick and delicious meal any time!
