Oil-Free Roasted Garlic Sauce with Cashews

This Roasted Garlic Sauce with Cashews recipe can be the base of many dishes - from pasta to salmon to chicken and more. The garlic provides a rich flavor while cashews add creaminess and body to the sauce while providing needed protein and fiber. The addition of lemon juice reduces the amount of salt needed for the sauce while providing added flavor. 


This recipe makes 1 cup of sauce.

Cookware and Equipment 
  • Conventional Oven or Toaster Oven

  • Conventional or Electric Stove

  • Medium Size Pot

  • Aluminum Foil

  • Food Processor

  • Juicer

  • Strainer

  • Glass Jar or Container

  • 2/3 cup raw cashews

  • 1 whole garlic bulb

  • 1 lemon

  • ¼ cup water

  • ¼ teaspoon salt

  • 1 pinch of fresh ground black pepper

How to Make Oil-Free Roasted Garlic Sauce with Cashews
  1. Preheat oven to 400°.

  2. Fill a medium pot with water to ¾ full and bring to a boil.

  3. Add raw cashews to the pot, cover, and turn off the heat. Let cashews sit in hot water while you prepare the garlic.

  4. Wrap garlic in aluminum foil and close the foil around the bulb.

  5. Place foil-wrapped garlic in oven and roast for 20 minutes until soft.

  6. Carefully remove foil and peel garlic, dropping the cloves into a food processor.

  7. Next, drain cashews and add them with lemon juice to garlic. Puree, scraping down the sides as needed.

  8. Add the water gradually with the motor running, until the sauce is smooth and creamy.

  9. Season with salt and pepper and store in a glass jar or container.

By adding herbs such as parsley, basil, or oregano or spices such as cumin, cayenne, or smoked paprika, you can change the flavor profile of the sauce. The sauce will keep for up to one week in the refrigerator - but can also be frozen in ice cube trays and will keep for up to one month.

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