Creamy Roasted Garlic Sauce

I originally made this sauce for the cheesy garlic potato breakfast casserole, but my does it have many uses! Toss it with pasta, use it on pizza instead of red sauce, as a dipping sauce for bread, or just eat it with a spoon. Don't be intimidated by roasting the garlic, it's actually very easy and makes for an amazing flavor. This sauce is pretty thick but if you want it thinner just add more water until it's the desired consistency.

Creamy Roasted Garlic Sauce (makes 1 1/2 cups)

1 1/2 cups raw cashews, soaked in water for at least 3 hours
5 cloves roasted garlic (see below for how to roast)
1/2 cup water
2 Tbls. white balsamic vinegar
1/4 tsp. garlic powder
1/2 tsp. sea salt

To roast the garlic, break off 5 cloves and keep the skin on. Cut off a bit at the pointy end of each clove (the part at the top, not the part that is attached to the rest of the head). Wrap all the cloves loosely in tin foil - you can do them all together, you don't have to wrap each one individually - and roast for 20-25 minutes at 350 F. The garlic inside will be very mushy, almost like garlic jelly. Also your kitchen will smell incredible.

Drain and rinse the cashews. Combine all ingredients except for the garlic in a blender. Add the garlic to the mix by squeezing out the mushy clove through the top part that you cut off (or if you're lucky the peel will just come right off and you will have a mushy garlic glove). Discard the skins. Blend until smooth.