Garlic Cashew Cream

Name: Garlic Cashew Cream
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 small garlic bulb, intact (see directions); 1 cup raw cashews (unsalted, soaked in room temp water for 4–6 hours or hot water for 30 minutes); ½ cup plant-based milk (plain, unsweetened); ¼ cup water (+ ¼ cup as needed); ½ tsp salt (optional); ground black pepper (optional) to taste

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Author : Nichole Dandrea-Russert, MS, RDN

Ingredients

Remove All · Remove Spices · Remove Staples

1 small garlic bulb, intact (see directions)1 cup raw cashews (unsalted, soaked in room temp water for 4–6 hours or hot water for 30 minutes)½ cup plant-based milk (plain, unsweetened)¼ cup water (+ ¼ cup as needed)½ tsp salt (optional)ground black pepper (optional) to taste

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Instructions

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Step 1

Preheat oven to 375 degrees F.

Step 2

Place the head of garlic on its side and slice a small amount off the top so just the tips of the cloves are exposed, keep the end where all the cloves attach intact. Wrap in parchment paper then foil, sealing the foil. Bake for 30 minutes. Let cool.

Step 3

Once the garlic has cooled, remove and discard the skin.

Step 4

Add 6–8 cloves of roasted garlic to a high-speed blender, along with the cashews, plant-based milk, ¼ cup water, and salt, if using. Blend until smooth.

Step 5

Scrape from the sides of the blender and blend again until smooth. Do this until the cashew cream sauce is silky smooth.

Step 6

Taste and adjust for additional flavors — more garlic, salt, or add some ground black pepper, if desired.

Step 7

Keep in the refrigerator for 5 days or freeze for up to 30 days in a freezer-safe glass container.