By Jen Booker
August 27, 2019
1 roasted bulb of garlic (split cloves apart and leave in skin, drizzle with olive oil and roast at 200 degrees for 15 minutes)
300g cashews boiled for 30 minutes & drained
2 tsp lemon juice
30g chopped white onion (sautéed briefly)
130 ml veggie stock
1 tsp salt
175ml unsweetened almond milk
1Blend all the ingredients together in a high speed blender and season to taste
2Serve over pasta with roasted veg or additions of your choice
Your review ...
All fields and a star-rating are required to submit a review.