Slice the stem end of the garlic head. Drizzle with olive oil and season with sea salt. Wrap the head of garlic in foil and roast until the cloves are soft and golden brown.
Slice the stem end of the garlic head. Drizzle with olive oil and season with sea salt. Wrap the head of garlic in foil and roast until the cloves are soft and golden brown.
Heat a tablespoon of olive oil in a skillet over medium-low. Add the diced onions and sauté them for 4-5 minutes, or until they are lightly caramelizing.
Heat a tablespoon of olive oil in a skillet over medium-low. Add the diced onions and sauté them for 4-5 minutes, or until they are lightly caramelizing.
To a high-speed blender, add 5-6 cloves of roasted garlic, the cooked onions, drained cashews, lemon juice, vinegar, soy milk, water, and nutritional yeast. Mix on high until creamy.
To a high-speed blender, add 5-6 cloves of roasted garlic, the cooked onions, drained cashews, lemon juice, vinegar, soy milk, water, and nutritional yeast. Mix on high until creamy.