I’m always down for a new sauce. This roasted garlic and dill sauce is so good with sweet potato fries, crackers, veggies, as a potato salad dressing, a pasta sauce, or a sandwich spread.
- 1 cup cashews, softened*
- 1 head of garlic
- Olive oil
- 1/2 cup water
- 2 tbsp lemon juice
- 2 tbsp tahini
- 1/4 cup roughly chopped dill
- 1/2 tsp salt, to taste
- fresh ground pepper
- Preheat your oven to 400F. Roast garlic by chopping the top of the head off to expose the cloves. Place garlic on a square of foil and drizzle oil over top. Wrap the garlic in the foil and place in the oven for about 35 minutes or until very soft. Remove from the oven and allow it to cool before squeezing out the cloves into a blender.
- Add all ingredients to a blender and blend until smooth. Taste and add salt if needed, or more lemon juice for brightness.
- Serve with sweet potato fries, crackers, veggies, as a pasta sauce, or as a sandwich spread.
*soften cashews either by soaking over night or placing in hot water for 30 minutes