Roast Garlic Aioli

Great spread for sandwiches or wraps, or as a dipping sauce



Ingredients

  • 3 whole heads of garlic

  • 1 cup Vegan “Mayo”

  • 1 tsp salt

  • 1 Tbs fresh lemon juice

  • 1 Tbs olive oil

  • Fresh ground black pepper

  • Optional: Fresh parsley, finely chopped



Instructions

  • Preheat the oven to 400ºF

  • Leaving the head intact with all of the garlic cloves attached, peel off as much of the outer loose layers of the garlic head and trim off the top of the garlic head, making sure to expose as many garlic cloves as possible.

  • Wrap each garlic head in a small amount of foil and bake on a baking sheet for 35-40 minutes until the exposed garlic looks slightly browned and is completely soft

  • Remove the garlic from the oven and once cooled remove all the roasted garlic cloves

  • Blend the rest of the ingredients (except for 1 of the 3 Tbs lemon juice and parsley) 

  • Taste to see if you need more lemon and then mix in the chopped parsley

  • Chill in the fridge 



Notes

  • Makes 2 cups

Adapted from and thanks to Vegetarian Gastronomy