Ingredients
Directions
Preheat oven to 375 degrees F.
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.
Once the garlic has cooled, remove and discard the skin.
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.
Scrape from the sides of the blender and blend again until smooth. Do this until the cashew cream sauce is silky smooth.
Taste and adjust for additional flavors — more garlic, salt, or add some ground black pepper, if desired.
Keep in the refrigerator for 5 days or freeze for up to 30 days in a freezer-safe glass container.
Chef's Notes
Substitutions
You can use garlic powder in place of whole garlic, but whole roasted garlic is really amazing in this cream! If using garlic powder, start with 1 teaspoon and add more as desired.
Nut-free
Use sunflower seeds in place of cashews.
Prep Ahead
Roast the garlic ahead of time and store in an airtight container in the refrigerator for up to 3 days.
Storage
Store the cream in an airtight container in the refrigerator for up to 5 days.
Ingredients
Directions
Preheat oven to 375 degrees F.
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.
Once the garlic has cooled, remove and discard the skin.
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.
Scrape from the sides of the blender and blend again until smooth. Do this until the cashew cream sauce is silky smooth.
Taste and adjust for additional flavors — more garlic, salt, or add some ground black pepper, if desired.
Keep in the refrigerator for 5 days or freeze for up to 30 days in a freezer-safe glass container.
