Monday, June 6, 2016

Garlic Buttah

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
veggie stock
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

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