Soak the cashews in water for at least 30 minutes.
Preheat the oven to 180°C. Peel away all the loose outer layers around the head of garlic. Trim the top off the head of garlic. Wrap the garlic in aluminum foil and roast in the oven for 40 minutes. Remove from the oven and let cool. Peel outside off of bulb of garlic, then gently squeeze each clove out.
Drain the cashews and put them in a blender. Add garlic, lemon and salt and 2 tablespoons of water. Mix till the spread is smooth. If your spread is too thick, add a little bit of water to it.
Spread it on the cheese TUC cracker. Add a bit of a red beet puree and sprinkle with the sprouts and microgreens.
Top je TUCje net voor serveren, zo blijft hij lekker knapperig!
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