Preheat the oven to 350°F. Cut the head of garlic in half to expose the cloves. Place on a baking sheet and drizzle the cut side with 1 tsp olive oil and sprinkle with a pinch of salt and pepper. Arrange cut-side down and roast in the oven until softened and browned, about 25 to 30 minutes. You could also wrap the garlic in foil instead.

Place the cashews in a small bowl pour over ¼ cup hot tap water.

Squeeze as many of the roasted garlic cloves as you’d like into a blender (we like to use them all). Add the cashews and their soaking liquid, mayo, dijon mustard, juice from the lemon, capers, and a pinch of salt and pepper. Blend on high while drizzling in 2 tbsp olive oil until smooth. Serve the roasted garlic Caesar dressing over a kale caesar salad or with vegetables to dip.