Vegan garlic sauce and 'butter'

Garlic sauce and "butter" for garlic bread

So the story was that we wanted to eat garlic-bread, but we realized the ones on the shop are from dairy (butter), so I thought what if I use cashew (as I new they advice it from sour cream,etc) to make a paste add garlic and herbs and spread on slices of bread and beak it in the oven... Well, it is AMAZING!!! Not joking its better then the original as the cashew roasts a bit and adds this nutty flavor to it.... yeeez, its truly amazing! And I personally don't bother to soak the cashew, nevertheless its more creamy if you do :D
You will need a nut-blender though... Comment below if you need help what it is and where to find it ;)

(cant find the picture of the garlic-bread as soon as I find it I will add it :D )

Time

Approx. 10-15 min (if you soak it then: from 2-3 hrs up to overnight)

Ingredients

For approx. 4-5 wraps 

• handful of Cashew nut
• 1-2 cloves of Garlic
• pinch of Salt
• Various herbs (parsley, basil, oregano, chili etc etc)
• water (depends on the viscosity you want)

The Magic

1.  Soak the Cashew if you want

2.  Blend only the cashew nuts, until they powdery, or almost completely blended

3.  Add the garlic, salt and herbs and slowly add the water (small amount at the time to see how thick the paste/sauce is) - Read the Tips below to know how thick it shall be...

Tips

1. IF you make "butter" for garlic-bread, don't worry It WILL be liquidy!!! BUT it will solidify in the oven and a bit soak into the bread also! ;)
2. My experience if you want to make actual "spread", you have to add oil instead of water so it will solidify in the fridge and you can use it as spread for sandwiches.