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
Units
Scale
- 4–5 cloves roasted garlic*
- 1/2 cup raw cashews, soaked
- 1/2 cup fresh water (plus more to thin if needed)
- 1/4 tsp salt
- 1/2 – 1 tsp 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 tsp 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 tsp 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