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. 

Ingredients

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