On a piece of foil, cover bell pepper in olive oil, then pour remaining olive oil into the head of a garlic bulb with the top cut off.
Place in oven and cook at 425 degrees for 10 minutes or until fully roasted.
Remove the seeds from the roasted pepper and squeeze out garlic from the bulb. Place these and all remaining ingredients into a Vitamix machine or blender and blend until everything is completely liquefied.
Do a taste test and add in additional quantities of various ingredients based on your taste preferences.
This creamy dressing has the sweetness of Nature's Eats Cashews and roasted peppers with a hint of garlic, and cheesiness from the nutritional yeast. The dressing pours thickly over the salad and helps to soften the otherwise tough dark leafy greens like kale.