- To roast the garlic: Preheat oven to 375F. Chop the top ¼ or ½ inch off the
garlic head to expose the cloves inside. Place garlic on top of a medium-size piece of parchment and drizzle with a little olive oil, salt and pepper. Wrap the garlic in the parchment, scrunching the edges together to make a packet or tie with kitchen string. Place on a cookie sheet and roast 35-60 minutes until browned and soft. You can roast several heads at once and use for vegetables, salad dressing, and more over a week. - To make the cashew cheese: Drain the cashew and place in a food processor with all the other ingredients, except the water. Start to blend and add a little water at a time as needed if necessary. You may need none. Scrape down the sides of the food processor with a spatula and continue to process until smooth.
- Transfer to a glass dish and store in fridge. It will thicken as it cools. Lasts 4-5 days in fridge. Serve with GF crackers, chopped raw veggies, or use instead of ricotta or cream cheese in recipes.
