Vegan Roasted Garlic Aioli
This creamy, rich, bright and flavorful garlic aioli is dairy-free, egg-free, vegan. Use it as a dip, sandwich spread or all around 'add it to everything' condiment.
Servings: 1 cup
Ingredients
- ¼ cup + 1 tablespoon fresh lemon juice (adding a pinch of zest is optional)
- 2 tablespoon extra virgin olive oil
- ½ cup+ 2 tablespoon vegan mayo
- 1 whole head of garlic, roasted (instructions below)
- ⅛ - ¼ teaspoon salt
- ⅛ teaspoon pepper
- drizzle of EVOO for the garlic
- optional: crush or chop in one clove of raw garlic for added heat
Instructions
- Roast your garlic: Chop off about ¼ inch of the top of a head of garlic. So that you can see the cloves on the inside. Place it in the center of a small piece of foil. Drizzle about 1-2 teaspoon olive oil over top the garlic head, onto the exposed cloves. Fold up the sides of the foil to seal in the garlic. Place the wrapped garlic in a warm oven and bake at 400 degrees for 25 minutes. Turn off heat and set garlic aside for ten minutes to cool.
- Add all the ingredients to a blender container, vegan mayo, lemon, salt, pepper, olive oil. Then unwrap the garlic and carefully squeeze out the roasted cloves. They should come out very easily when you squeeze the oily sides of the head of garlic. Add all the softened cloves to the blender - try to not let any of the garlic peel fall in the blender.
- Blend from low to high until smooth.
- Pour the aioli into a small dish. Use right away or place in the fridge. This aioli will keep for up to 4-5 days in the fridge. Seal well if storing in the fridge.