Servings: 6 (2 slices per serving)
1 1/2 cups raw cashews
1 tablespoon roasted garlic (6 garlic cloves, smashed)
1/2 cup soy milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black
1. Cook the cashews in a small saucepan of boiling water until soft, about 5 minutes. Drain.
2. Blend the cashews, garlic, soy milk, salt and pepper in a food processor until soft and creamy. Cool.
2 ripe tomatoes, peeled and seeded
1/2 small red bell pepper, seeded and chopped
3/4 cup extra virgin olive oil
1 teaspoon sherry vinegar