By Rissa Miller, Vegan Journal Senior Editor
(One portion is about 2 Tablespoons)
2 heads roasted garlic (see instructions below)
1/4 cup sundried tomatoes, soaked in 1/2 cup hot water
One 12-ounce package firm Lite Silken tofu, drained
1/4 cup fresh basil leaves
2 Tablespoons lemon juice
1 teaspoon Italian herb blend
1 teaspoon olive oil
Salt and pepper, optional, to taste
To make roasted garlic, preheat the oven to 400 degrees. Cut very tops off garlic, then place garlic in aluminum foil shaped into a bowl. Add a little water and close the bowl-packet. This will create steam and make it simple to separate the garlic from the skins. Optionally, season with a few drops of olive oil, salt or black pepper, if desired. Bake the closed packet on any oven-safe dish for 45-60 minutes. Allow to cool before handling. Can be made ahead and stored in the fridge.
To make the Sauce, place sundried tomatoes in a bowl and cover with 1/2 cup very hot water. Allow to soak for 25-20 minutes to soften.
Squeeze roasted garlic from papery skins, so just the roasted cloves go into a blender or food processor. Add all over ingredients, including the soaking water from the sundried tomatoes. Process until silky and smooth.
Serve over sautéed tempeh, roasted vegetables, salads, grains, or noodle dishes.