To roast the garlic, cut the top bit off and discard. Wrap in tin foil and bake at 350F for about half an hour. I forgot about mine and it was in the oven for well over an hour, so don't worry about it too much. Roast until nice and squishy. Remove and let it cool for a few minutes, then squeeze the cloves out.
In a food processor, blend the roasted garlic, beans, artichoke hearts, raw garlic (if using), olive oil, lemon juice, apple cider vinegar, mustard, salt, cayenne, and pepper. The nutritional yeast should be blended in too if you're using that instead of the asiago. Blend for several minutes or until completely smooth. Stir in the cheese and serve cold.
Crackers
Heat the oven to 375F.
In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, garlic powder, cayenne, and pepper.
In a little bowl, mix the almond milk, olive oil, and lemon juice.
Add the wet ingredients to the dry and stir thoroughly. It'll seem too dry at the start. If you've been stirring for about a minute and it's not coming together, add another splash of almond milk.
Form a ball with the dough and flatten into a disc shape. Flour either a square of parchment paper or a silicon baking mat and roll the dough out to about half a centimetre thick. Sprinkle salt on top and roll gently again to press it in. Poke several times with a fork, cut into desired shapes, then slide onto a baking sheet. Bake at 375F for 20-25 minutes, watching carefully, or until golden brown and crispy.
Notes
1. I cooked beans, but canned would work really well in this recipe. Either white navy or kidney beans would be fine. 2. The raw garlic is optional, so use it to your taste and at your own risk. You may be warding off vampires for the rest of the day if you use all three. 3. For a vegan option, use 1 tablespoon nutritional yeast.