Garlic and Shallot Buttah
By Mary McDougall
Add about a 1/4 cup Garlic and Shallot Buttah and a small amount of unsweetened non-dairy milk to some boiled potatoes for creamy "buttery" garlic mashed potatoes. Delicious!
Serves: Varies
Prep Time: 15 min
Cook Time: 25 min
Ingredients
3 Cups
Shallots and garlic roasted (see instructions below)
1 Cup
Cashews, soaked
1/2-3/4 Cup
Non-dairy milk
1/4 Tsp
Course black pepper
Directions
1
Use the roasted garlic and onions from the recipe below, and add to a high-speed blender with remaining ingredients and blend until smooth. This is a great condiment to have on hand to flavor any soup or sauce at the last minute, or spread on bread. It will keep in the refrigerator for at least a week.
Roasted Garlic and Shallot:
1 cup of garlic cloves-peeled.
3 cups shallots, peeled and quartered.
2 cups of water, or half low sodium vegetable stock/half water (make sure the liquid just covers the garlic)
Preheat oven to 375 degrees. In small shallow pan, place garlic and shallots and make sure there is enough liquid to just cover the garlic and shallots. Allow to roast for 20-25 minutes. Make sure you are watching these closely, and when most liquid is dissolved and garlic and onions are a nice golden color they are done. Remove from oven and use for future recipes.
Note-Make sure that you do not over roast the onions and garlic and they are removed when liquid is evaporated to avoid crispy bitter pieces.
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