Roasted Garlic Cashew “Chèvre” With Crudités

Makes one cup | Prep time Eight hours to soak the cashews, plus two days to ferment | Cook time 45 minutes

Ingredients

• 1 cup raw cashews
• 8 peeled garlic cloves
• 1/2 tbs. extra-virgin olive oil
• 1 tsp. unpasteurized, active apple-cider vinegar
• 1 tsp. lemon juice
• 1/2 tsp. sea salt
• Raw veggies, such as carrot or jicama sticks, sliced peppers, or green beans for dipping

Direction

1. Soak cashews overnight in the refrigerator.
2. Place garlic cloves on a square of aluminum foil and drizzle with the extra-virgin olive oil, then crimp the foil to make a small, sealed package. Roast at 400 degrees F for about 30 minutes. Let cool, mash, and refrigerate.
3. Drain and rinse the cashews, then place them in a food processor or blender and purée, adding up to 1/2 cup water a little at a time as needed to make a smooth paste.
4. Blend in  apple-cider vinegar, then transfer to a large canning jar. Cover the jar with a kitchen towel and secure it with a rubber band. Let the purée stand at room temperature for two days until slightly bubbly.
5. Stir in the mashed garlic cloves, lemon juice, and sea salt. Serve in a small bowl with veggies for dipping.