This vegan sauce is sooooo delicious! You can use it for many things. Tonight I mixed some with my pasta sauce (you could use any sauce you prefer, homemade or not) and it made a velvety creamy pink sauce. I had it over penne and next time I would add peas to it. It's my new vodka sauce.
How the garlic should look when done roasting in the oven.
1 head of garlic, roasted
1 cup raw cashews, soaked in hot water for 1/2 hour
1/4 cup almond milk, maybe a touch more
1 tsp oregano
salt and pepper to taste
2 tbsp olive oil, can add more after blending
1 tbsp nutritional yeast
1/2 cup vegan parmesan cheese, can put more if desired, taste to see after blending
1. Chop the top off the garlic and drizzle with olive oil and add salt and pepper. Place in tin foil and close up the top but don't seal it shut. Roast at 380 degrees for about an hour, make sure you don't burn it. When cooled squeeze out the garlic and put in the blender.
2. Add all other ingredients to the blender (a food processor would work better) and mix on high until very smooth, adjust seasonings as you desire.
Note: When adding some to your marinara sauce just add a little at a time. You don't need much to get a creamy pink sauce. Enjoy!!