Roasted Garlic Cashew Cream Sauce
Prep time:
Total time:
Serves: 1 cup
- 1 cup cashews
- 2 cups water
- 2 cloves garlic, roasted
- ½ - 1 tsp salt, to taste
- ½ - ¾ cup almond milk
- cracked pepper, generous pinch
- Place cashews in a medium sized bowl and cover with room temperature water.
- Soak cashews on the counter for 4 - 8 hours.
- Meanwhile, wrap two unpeeled cloves of garlic in tin foil and roast in oven preheated to 425 degrees for 15 minutes. Remove and let cool.
- Once cashews are done soaking, drain and place into a high powered blender or food processor. My magic bullet worked great.
- Peel the cooled garlic and add to the blender, along with ½ tsp. salt, pepper and ¼ cup almond milk.
- Blend until smooth, adding a tablespoon or two of almond milk at a time if necessary to blend until desired thickness is reached.
- Season to taste with salt.
- Use as a flatbread topping, pasta sauce, a dip, or spread.
Recipe by Insightful Bite at https://www.insightfulbite.com/roasted-garlic-cashew-cream-sauce/
3.5.3208