6 garlic cloves,
1 tbsp extra virgin olive oil ,
4 tbsp vegan mayonnaise ,
4 tbsp thick coconut milk
4 tbsp pesto,
1 tbsp lemon juice,
3 cups blanched broccoli florets,
1/2cups toasted slivered almonds,
1/4 cups toasted cashew nut halves,
1 tbsp chopped parsley Salt,Pepper                                                                                      

 Dry roast on sim, unpeeled garlic cloves until soft and golden. Gently squeeze the garlic cloves from the skins. Mix 2 garlic cloves, vegan mayonnaise, pesto, coconut milk, olive oil, salt, pepper and lemon juice in a mixer. Take blanched broccoli florets in a bowl. Add salt pepper, toasted almond slivers and cashew nut halves. Mix together. Pour the garlic-mayonnaise mixture and mix gently. Top it with roasted garlic cloves.