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.
i am
a garlic fiend, so a whole head of roasted garlic in a spread is right up my alley!
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.
Another trick: if you're
a garlic fiend, add an additional clove or two at the end of cooking, at the same time as the basil.
For
a garlic fiend like myself who almost always doubles or triples (at least) the specified amount of garlic in any given recipe, I'm always looking...