Soak the cashews overnight in the fridge in 1 cup of water.*
Preheat oven to 400 degrees F.
Peel off most of the outer layers of garlic paper from the head, leaving the head intact. Chop off about a ¼ inch of the top exposing the tops of the cloves.
Place a piece of parchment paper on top of a piece of foil. Place the intact head of garlic on the parchment.
Coat with 1 teaspoon olive oil and loosely wrap-up. Bake until cloves are golden brown, about 45 minutes.
Remove from the oven and allow to cool until cool enough to handle.
Drain and rinse cashews and place into a high-speed blender.
Add ¼ cup water and remaining ¼ cup olive oil and blend until smooth.
Add remaining ingredients and blend until smooth.
Cover and chill for at least 1 hour.
Before serving, season to taste with salt.
Drizzle with olive oil and herbs to garnish and serve with veggies, crackers or bread!