Cashew and almond salad dressing

I made a few small adaptations to create a wonderful stir fry sauce from this recipe and will post that as well. 

4 cloves roasted garlic peeled
2/3 cup unsweetened almond milk
2/3 cup cashews, preferably raw
2 T lemon juice
2 T nutritional yeast
2 tsp Dijon
season to taste.

To roast the garlic, turn oven on to 350 degrees, cut the top off the head of garlic leaving on the papery skins.  put in a small dish with cut top up and spoon 1 tsp olive oil on top of the head of garlic and roast for 25 - 30 minutes or until tender

To make the dressing place all ingredients in a food processor or blender and puree all ingredients until creamy and smooth

To make the stir fry sauce

3 T Cashew almond dressing
1 tsp roasted sesame oil
2 T Bragg's liquid amino's, mushroom soy sauce or soy sauce
2 T rice vinegar
optionally add any ingredient you wish for heat! 

Stir together and pour into your stir fry vegetables in your wok on high heat.