A homemade creamy garlic sauce that is versatile and simple to make! This roasted garlic cashew cream is just 4 ingredients and made in your blender.
4 Ingredients
Creamy, Savoury, Garlicky
Full Of Protein
And Versatile!
How Long Does It Take
Depending on whether your garlic has been roasted ahead of time or not, this recipe can take about 25 or 45 minutes to make.
If you roasted garlic for another recipe and want to blend up this sauce, you will need to either soak your cashews overnight or quick soak them in boiling hot water for 15 minutes. In that case, you have the prep time of boiling water and letting the cashews soak but then you’re just adding everything to your blender and serving up your cashew cream!
Ingredients For Cashew Cream
This roasted garlic cashew cream is just 4 ingredients! You will need:
- A bulb of garlic
- ½ cup raw cashews
- Some salt,
- A dash of lemon juice
- And then some water to thin it out!
*If you only have roasted cashews you can try using those. The only difference you may find is a pronounced cashew taste and you may not be able to get quite as smooth of a sauce. Let me know in the comments below if you try this recipe with roasted cashews and how you find it!
How To Roast Garlic
I love roasting garlic in muffin tins! When I stopped buying aluminum foil I was a little perplexed when I went to roast garlic and wasn’t sure how to do it anymore!
Tori Avey has a very helpful blog with 5 methods for roasting garlic.
For the muffin tin method:
- Preheat your oven to 400 degrees F.
- Slice off the top of the garlic bulb, exposing the tops of the individual cloves.
- Place the bulb in a cup of your muffin tin.
- Drizzle lightly with oil and sprinkle with salt and pepper.
- Cover the muffin tin with another muffin tin, trapping the garlic bulb inside.
- Roast for 30-40 minutes! The steam will be trapped between the two muffin tins and create the perfect environment to evenly roast your garlic!
Recipe Cost
This roasted garlic cashew cream makes ¾ cup or 177 ml of sauce and costs us approximately: CAD $1.59 to make!
Let me know in the comments below how you use your roasted garlic cashew cream! We love to drizzle it over our Festive Whole Roasted Cauliflower Main Dish! You could also use it:
As a savoury drizzle over any roasted vegetables,
A pizza crust dipping sauce or a creamy drizzle over homemade pizzas,
And even as a burger sauce!
Get creative and let me know in the comments if roasted garlic is a flavour you love and want to see more of!
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The One Roasted Garlic Cashew Cream You Need
- Total Time: 45 minutes
- Yield: ¾ cup (177 ml) 1x
- Diet: Vegan
Description
The one roasted garlic cashew cream sauce you need! Vegan and versatile. Great on burgers, drizzled over veg, or to dip your pizza crust!
Ingredients
- 4–5 cloves roasted garlic*
- ½ cup raw cashews, soaked
- ½ cup fresh water (plus more to thin if needed)
- ¼ tsp salt
- ½ – 1 teaspoon lemon juice
*Ingredients you need that are not part of our pantry and freezer tips.
Instructions
- If roasting your garlic for this recipe, preheat your oven to 400 degrees F.
- Slice off the top of the garlic bulb to expose the cloves (save the tips of the garlic and toss them in your veggie scraps bag for homemade broth).
- Place the bulb in a muffin tin and drizzle the bulb with ½ teaspoon olive oil. Sprinkle the bulb with salt and pepper and cover the muffin tin with another muffin tin to seal the bulb in. Roast at 400 degrees F for 30-40 min.
- To soak your cashews, either soak them overnight in cold water in your fridge OR quick soak them by boiling water in your kettle and pouring the boiling water over the cashews. Let the cashews soak in that boiling water for 15-20 minutes and then drain the water. With your garlic roasted and your cashews soaked, combine 4 – 5 cloves of garlic, the drained cashews, ½ cup fresh water, ¼ teaspoon salt, and the lemon juice in your blender.
- Blend until smooth. If your blender is not particularly strong, you may need to blend the cashew cream longer in order to achieve a smooth texture. I tend to stop my machine, scrape down the sides, and start it up again a few times until I’m happy with the texture.
- Refrigerate in a covered container to chill or serve right away. Keeps well for up to 1 week in the fridge. Drizzle over savoury dishes like our Festive Whole Roasted Cauliflower, use it as a dip for pizza crust, or spread it on your burgers!
Notes
Approximate Cost: CAD $1.59
- Prep Time: 35 minutes
- Category: Sauces & Dips
- Method: Blender
- Cuisine: American, Canadian
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