Roasted Garlic Macadamia Sauce - cooking recipe

Ingredients

2 bulbs of garlic
1/4 cup macadamia nuts, ground coarsely
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/4 cup water
1 teaspoon soy sauce (or Bragg Liquid Aminos or Tamari)
3/4 cup half-and-half cream (or soy milk)

Preparation

Remove skins from both heads of garlic, peeling down to the cloves. Do not remove the skins covering the individual cloves.
Wrap both garlic heads together in aluminum foil, shiny side inside. Place the foil package on a baking pan, and roast at 375\u00b0F for 1 hour.
While garlic is roasting, toast macadamia nuts in a non-stick skillet over high heat, tossing nuts constantly for about 2 minutes.
Cool the nuts and coarsely grind them (in a mill if on-hand). Set aside.
When garlic is thru roasting, open the foil carefully, and allow the heads to cool slightly.
Break off each clove and squeeze out its contents into the food processor, squeezing from the tip down to the opening at the base.
Add salt, pepper, water, soy sauce, and cream and process to a creamy consistency.
Transfer to a 2-quart saucepan and warm over medium heat. Stir in ground macadamia nuts.
Makes about 1 1/2 cups.