This spread reminded me of the cream cheese spreads that you put on crackers or chips. I love that it doesn't have cheese in it and a perfect dairy free spread. I can eat some cheeses but not all and I was missing spreads so I decided to make this one and I love it. I was given a garlic oven roaster the past weekend and I thought I'd try it out today. It turned out perfect. If you don't have one then you can use another clay or oven proof dish with a lid and cook in the oven the same amount of time. I hope you enjoy this garlic spread as much as I do.
1 cup of cashews soaked for four hours or more.
2 tbsp of chopped fresh chives
1 tbsp of fresh Greek oregano
pinch of salt and pepper
3 tbsp of coconut milk
2 green onions, diced
2 garlic bulbs
Preheat oven to 300'. Chop the tops of the garlic bulbs, that would be the long stalk and take off any extra skin or shell of the garlic. Place the bulbs in the garlic roaster and put the lid on. ( or any heat proof dish ) Cook for two hours. Take out of the oven and let it cool down. Rinse the cashews and pour them into a blender. Add the rest of the ingredients to the cashews. Take the garlic bulbs and peel the skins off. You can squeeze the soft garlic out of the cloves and into the blender. Blend on low until combined and cashews are not ground up and it looks like a paste. spoon the mixture into a container and place in the fridge for two hours. This will help the spread set and it will be much thicker. Enjoy
1 cup of cashews soaked for four hours or more.
2 tbsp of chopped fresh chives
1 tbsp of fresh Greek oregano
pinch of salt and pepper
3 tbsp of coconut milk
2 green onions, diced
2 garlic bulbs
Preheat oven to 300'. Chop the tops of the garlic bulbs, that would be the long stalk and take off any extra skin or shell of the garlic. Place the bulbs in the garlic roaster and put the lid on. ( or any heat proof dish ) Cook for two hours. Take out of the oven and let it cool down. Rinse the cashews and pour them into a blender. Add the rest of the ingredients to the cashews. Take the garlic bulbs and peel the skins off. You can squeeze the soft garlic out of the cloves and into the blender. Blend on low until combined and cashews are not ground up and it looks like a paste. spoon the mixture into a container and place in the fridge for two hours. This will help the spread set and it will be much thicker. Enjoy