Roasted Garlic Dressing
Prep Time
Cook Time
Prep Time
Cook Time
For the roasted garlic:
  • 2 big heads garlic
  • 2teaspoons olive oil
  • pinch of salt
  • pinch of black pepper
For the dressing:
  • 2 heads roasted garlicroasted and peeled
  • a handful cashew nuts
  • juice of 1/2 lime
  • 1teaspoon sesame oil
  • 2tablespoons olive oil
  • 1tablespoon mustard
  • 1teaspoon capers
  • 1teaspoon honeyor brown sugar
  • 1tablespoon white wine vinegar
  • 250ml or 1 cup vegetable brothor more
  • salt
  • black pepper
  1. Roast the garlic: Preheat the oven to 200 °C or 400 °F. Cut the tips off the head, exposing the ends of the cloves, so that it’s easier for you to peel them later. Drizzle with olive oil, sprinkle with salt and black pepper and wrap each head in a piece of aluminum foil. Roast for 35-40 minutes until tender and aromatic. Let it cool and peel.
  2. Make the dressing: Combine peeled garlic, cashew nuts, lime juice, sesame and olive oil, mustard, capers, honey (or brown sugar), white wine vinegar and vegetable broth. Blend everything together until smooth using a food processor or immersion blender. I use Philips Avance Collection Blender. Add more broth if you like more liquid consistency. Season with salt and pepper to taste. Enjoy!
Recipe Notes

Capers give a salty touch, so you’ll need very few or no salt in the end.
Store the roasted garlic in olive oil in the fridge for up to 10 days.
Store the dressing in the fridge for up to 1 week.
Tip: you can use other nuts instead of cashew. I tried to make this dressing with walnuts and it tasted great, too. Though the color was not as bright as with cashews.