Garlic Cashew Cream
One of the things I strive for with all my recipes is to make them easy- quick, with minimal ingredients. This recipe is the epitome of quick and easy- put 4 ingredients into a blender, and boom. I make it and leave it in my fridge for the week and throw it on/in everything-dip for carrots or roasted yams, for drizzling over glory bowls, for adding flavour to my soups. If you have extra time and are feeling fancy, try roasting the garlic before blending for extra flavor.
1 cup cashews, soaked
1/2 cup- 1 cup water
2-5 cloves garlic, crushed (I highly recommend roasting it first, but it's not necessary)
salt and pepper, to taste
Soak cashews for about an hour. If in a rush, soak in boiling water for 10-15 minutes. Drain the water, then add nuts, fresh water, garlic, salt and pepper to a blender. Blend until smooth. If you'd like it to be thicker, add more cashews. If you'd like it to be thinner, add more water.