Garlic Cashew Cream

Can you obtain a creamy mouthfeel without the cream? Cashews say, sure you can! While not absolutely necessary, soaking cashews overnight or in hot water for a half hour can help to create a creamy texture and delicious dairy-free sauce. Add some garlic to create a simple 10-minute prep garlic cream sauce that can be used on a variety of meals from grain bowls to whole grain pasta.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 375 degrees F.

Step 2

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.

Step 3

Once the garlic has cooled, remove and discard the skin.

Step 4

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.

Step 5

Scrape from the sides of the blender and blend again until smooth. Do this until the cashew cream sauce is silky smooth.

Step 6

Taste and adjust for additional flavors — more garlic, salt, or add some ground black pepper, if desired.

Step 7

Keep in the refrigerator for 5 days or freeze for up to 30 days in a freezer-safe glass container.

Step 8

Chef's Notes:

Step 9

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.

Step 10

Prep Ahead: - Roast the garlic ahead of time and store in an airtight container in the refrigerator for up to 3 days.

Step 11

Storage: - Store the cream in an airtight container in the refrigerator for up to 5 days.

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