Roasted Garlic Cashew Cream
A sauce to rival all sauces. Use this as a base for Alfredo sauce, or stir into risotto, or dollop on chili. Or just eat it straight out of the blender. I won't tell.
- 1 1/2 cups of raw cashews
- 1 1/2 cups of water
- 1 head of roasted garlic
- Soak cashews in a bowl covered with water for at least 2 hours. Drain.
- Blend cashews in vita-mix or high powered blender with 1- 1/2 cup of water until thick and creamy. It will resemble heavy cream
- Squeeze head of roasted garlic into blender, add 1/4 tsp sea salt and blend until creamy