Roasted Garlic & Onion Buttah
- Serves: 4 cups
- Active Time: 45 mins
- Total Time: 1 hr 30 mins
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Step 1: Preparing the Flavor Base• 1/4 cup raw garlic, peeled
• 2 cups shallot or white onion, peeled and cubed
• 2 to 3 cups vegetable stock, heated
• 2 sprigs fresh rosemary or fresh thyme
• freshly ground black pepper, to taste
Preheat oven to 400°F (205°C).
First, gather and prepare your mise en place.
To prepare the flavor base, in a casserole dish, pour in the garlic and onion. Add vegetable stock until garlic and onion are just barely floating. The liquid should cover them completely. Add the herbs and freshly–ground black pepper.
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 you do not burn the edges at all. Be careful, since burnt garlic can make this dish bitter. Stir occasionally if needed.
Remove the casserole dish from the oven as soon as all liquid has nearly evaporated and the onion and garlic are just caramelized. Remove the herb sprigs.
Step 2: Finishing the Buttah• 1 1/2 cup raw cashews, soaked in 3 to 4 cups of warm water until softened, then drained
• 1/4 cup non–dairy milk
To finish the buttah, in a food processor, add the roasted onions and garlic, cashews and non–dairy milk. Blend until smooth.
Store in a sealed container in the refrigerator. For longer storage you can place the buttah in ice cube trays or larger blocks in the freezer for later use.
Add to cooked potatoes for a wonderful oil free, low–sodium mash, or spread on your favorite whole grain bread or for a healthy twist on garlic bread.