Ingredients
6 cloves garlic
2/3 cup unsweetened soy, almond or hemp milk
1/3 cup raw cashew butter or 2/3 cup raw cashews
1 1/2 tablespoons nutritional yeast
1 tablespoon plus 1 teaspoon fresh lemon juice
2 teaspoons Dijon mustard
dash black pepper
Preparation
Preheat the oven to 350 degrees. Break the garlic cloves apart, leaving on the papery skins. Roast for about 25 minutes or until soft.
When cool, remove the skins and blend with the remaining ingredients in a food processor or high powered blender until creamy and smooth.
May be used for a veggie dip or pour over 2 chopped heads (12 cups) of romaine for a Caesar Salad for two.
