ROASTED GARLIC CASHEW CREAM

½ cup raw cashews {soaked in room temperature filtered water, for 2 to 4 hours}

1 head of garlic {minus two cloves, see above}

1 teaspoon olive oil

juice from ½ lemon

½ cup unsweetened almond milk

¼ teaspoons of sea salt

¼ teaspoon coarse ground pepper

Pop the roasted garlic out of the bulb.

Combine the soaked cashews, lemon juice, roasted garlic, almond milk, sea salt and pepper in a blender and blend until smooth.

Store in an airtight container in the refrigerator; cream should last for at least 5 days.

If you forget to soak the cashews or don’t have time, no worries - try adding a little more almond milk {if necessary} and blend longer.

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