This recipe can be used as a creamy pesto sauce for pasta. I also use it as a spread on panini sandwiches.
1 head garlic
3/4 cup raw cashews
2 cloves whole garlic, minced
1/3 cup unsweetened almond milk
1 - 2 Tbsp olive oil (plus more for roasting)
Salt & pepper to taste
1/2 Cup Vegan parmesan cheese
2 Tbsp Basil
1. Preheat oven to 400 degrees and chop off the top of a head of garlic. Drizzle with a little oil and sprinkle with salt and loosely wrap in foil. Set directly on an oven rack and bake for 1 hour. Let cool before use.
2. Please cashews in a bowl and cover with boiling hot water. Let set uncovered, for 1 hour. Then drain thoroughly.
3. Add your drained, soaked cashews to a high speed blender. Take your roasted head of garlic and press out the softened garlic by squeezing from the base up until all of the garlic is extracted.
4. To the blender also add fresh garlic, almond milk, 1 Tbsp olive oil (to start), basil, parmesan cheese, and salt and pepper. Blend on high until creamy and smooth. Taste and adjust seasonings as needed.
Recipe inspired by "31 Meals: Minimalist Baker"