Roasted Garlic and Red Pepper Spread (Gluten-free, Vegan/Plant-based)

Ingredients

• 1 1/4 cups raw cashews (soaked)
• 1 bulb fresh garlic (roasted)
• 1 tablespoon olive oil (for roasting garlic)
• 1/2 cup cashew milk (other nut milks may be substituted)
• 1/4 large red bell pepper (membrane and seeds removed)
• 1/2 teaspoon finely ground sea salt
• 1/4 teaspoon finely ground black pepper
• 1/8 teaspoon ground cayenne pepper

Instructions

• 1 *Roasting Garlic* Preheat oven to 400 degrees Fahrenheit. I use my toaster oven for roasting garlic but a regular oven can be used too. Slice off top of garlic bulb to remove the tips of all garlic cloves (approx. 1/5 of bulb). Slowly drizzle olive oil onto remaining 4/5 of garlic bulb so that olive oil sinks into the cloves (see picture in post). More olive oil can be used if garlic still appears dry. Tightly wrap olive oil soaked garlic bulb in aluminum foil to prevent drying out when roasting. Place on baking sheet and roast for 35-40 minutes. Remove from oven and open. Allow to cool enough to handle with bare hands.
• 2) While garlic is roasting, place raw cashews in 1 cup of water (or until cashews are covered, see picture in post) and microwave on high for 2 minutes and 30 seconds. Or on stove top, bring cashews and water to a boil then remove from heat. Either way, let soak for 20 minutes (longer if they do not appear swollen and very soft). Drain and set aside.
• 3) Place drained cashews and 8 cloves of roasted garlic (more or less depending on size and taste) in a high-speed blender. Blend slowly at first to allow cashews to break down. Once cashews are in small pieces, add: cashew milk, red bell pepper, salt, black pepper and cayenne. Mix slowly again to avoid seasonings sticking to the side of the container. Then mix on high speed until smooth and creamy (see picture in post). At this point, taste the spread and adjust salt, pepper and cayenne to personal preference. If a thinner texture is desired, a small additional amount of milk can be added. This will keep well refrigerated in an airtight container for many days.

Notes