Great spread for sandwiches or wraps, or as a dipping sauce
Ingredients
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
Adapted from and thanks to Vegetarian Gastronomy
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