Roasted Garlic Onion Butter

This dairy-free and oil-free roasted garlic onion butter recipe can be added to mashed potatoes, over vegetables, pastas or spread on your favorite wholegrain bread for a healthy garlic bread.

Preparing the Flavor Base
 4 - 5 garlic cloves, peeled
 2 white onions, peeled and cubed
 ~2 cups vegetable stock (enough to cover the vegetables in a baking dish)
 2 sprigs fresh rosemary
 Freshly ground black pepper, to taste
Finishing the Butter
 1 ½ cup raw cashews, soaked in 3 to 4 cups of filtered water until softened, then drained
 ¼ cup non–dairy milk

Preparing the Flavor Base
1

Preheat oven to 400°F (205°C).

2

In a large baking dish, add the garlic and onion and cover with the vegetable stock until garlic and onion. (The liquid should just cover the vegetables).

3

Add the rosemary sprigs and freshly–ground black pepper.

4

Place the dish in the oven, and cook for approximately 35 to 40 minutes. Be sure to check every 15 minutes or so to ensure that the liquid does not dry out and you do not burn the vegetables, particularly the garlic as burnt garlic can make this dish bitter (Stir occasionally if needed).

5

Remove the baking dish from the oven as soon as all liquid has nearly evaporated and the onion and garlic are just caramelized. Remove the herb sprigs.

Finishing the Butter
6

Add the roasted onions and garlic, cashews and non–dairy milk in a food processor and blend until smooth.

7

Store in a sealed jar or container in the refrigerator.

8

Serve with garlic mashed potatoes, over vegetables, pastas or spread on your favorite wholegrain bread for a healthy oil and dairy free garlic bread.