Soak the cashews overnight in a bowl of water (so the cashews are covered completely with water).
Preheat the oven to 400F. Chop the top of the garlic off (so you can see the top of the garlic cloves). Leave the skin on. Drizzle the exposed garlic top with 1 teaspoon of oil (I used Avocado Oil). Wrap the garlic in foil and then bake in the oven for 40 minutes- until the cloves are soft.
Let the garlic cool, then squeeze out the garlic cloves from it's surrounding shell.
Drain the water from the cashew's bowl.
Add all the ingredients to a high-speed blender. Blend until smooth, scraping the sides as you go.
Once smooth, refrigerate for at least 1 hour before serving.
Store leftovers in the fridge.