Garlic Buttah makes a great non-dairy substitute to some of my favorite dishes I used to make before I gave up dairy. Twice baked potatoes and garlic bread are no longer off the menu now that I found this creamy garlic spread. Now I use it in everything from salad dressings to pasta sauces.
You can store this for up to 3 weeks in your refrigerator or freeze for up to one year. For a quick and easy use, freeze in ice cube trays for individual serving that quickly thaw for those unplanned week night meals.
1 head of raw garlic
1 brown onion
2 sprigs fresh rosemary
2 sprig fresh thyme
1 cup raw cashews, soaked for at least 2 hours
¼ cup non-dairy milk
How to prepare
- Preheat oven to 425F/220C
- Peel garlic and slice each clove in half
- Peel onion and cut into quarters
- Place peeled an sliced garlic and onion in a casserole dish and cover with veggie stock, about 3-4 cups depending on dish used
- Top with fresh herbs
- Place in oven and back 30- 1 hour, checking every 15 minutes or so to make sure you do not burn the edges of the garlic and onion.
- Remove from oven once most of the liquid has evaporated
- Remove fresh herbs then add roasted garlic and onion to a food processor or high speed blender
- Drain cashews, then add to the processor along with non-dairy milk
- Blend until smooth
Twice Baked Potatoes with Roasted Pumpkin and Quinoa Salad