Preheat your oven to 400°F (200°C). Cut the top off the head of garlic to expose the cloves, drizzle with a little olive oil, wrap in foil, and roast for 40 minutes until soft and caramelized. Let cool.

While the garlic roasts, place the crustless bread slices in a small bowl and pour the almond milk over them. Let soak for 5 minutes until soft.

Drain the soaked cashews and place them in a high-powered blender.

Squeeze the roasted garlic cloves out of their skins and add them to the blender along with the soaked bread (and any remaining milk), sherry vinegar, and salt.

Blend on high speed until a thick paste forms. Scrape down the sides if necessary.

With the blender running on low speed, slowly stream in the olive oil to emulsify the mixture into a creamy consistency.

Pour in the ice-cold water and blend on high until completely smooth and frothy.

Taste and adjust salt or vinegar if needed. Transfer to a pitcher and refrigerate for at least 1 hour to chill thoroughly.

Serve cold, garnished with thin slices of green apple and chopped toasted cashews for texture.