Thanks Ella, cooking it now — couple of observations so far: if you use a large lemon, you don't need quite as much water for the cashew «cheeze» — 2 - 3 tablespoons will do; if you've got fresh fennel in the fridge, throw it in with the carrots; if you're a garlic fiend like me, throw a small clove into the cheeze and some whole cloves into the roasting tin with the carrots etc; depending on your oven, you may need to cook the veggies for another 5 - 10 minutes or so. (deliciouslyella.com)
i am a garlic fiend, so a whole head of roasted garlic in a spread is right up my alley! (whatwouldcathyeat.com)
I like the amount of garlic in the recipe I'm giving you below, but if you are a garlic fiend, you may use more. (healthygreenkitchen.com)