Cashew roasted garlic spread recipe

By Cathy Elton
Published March 8, 2011 1:30AM (EST)


  • 2 cups raw cashews, soaked overnight in water, then drained
  • 1 whole head garlic
  • 1 tablespoon + 1 teaspoon extra virgin olive oil
  • 2 tablespoons lemon juice
  • 5 tablespoons water
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper


  1. Preheat the oven to 400 degrees. Peel off the outer papery skin of the garlic head. Slice along the top of the bulb (not the root end) to reveal a bit of the cloves.
  2. Place in a baking pan, drizzle with a teaspoon of olive oil. Cover with foil and bake for 40 minutes.
  3. Place the drained cashews in a food processor. Add the roasted garlic, squeezing out the contents of each clove. Add the remaining ingredients and process until very smooth.
  4. Serve on whole grain bread or crostini. If serving on crackers, make sure they don't have a lot of salt or seasoning; you want the focus to be on the spread.

Cathy Elton

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