Creamy Vegan Garlic Sauce
This creamy roasted garlic sauce is completely dairy-free! There are no cashews which means no cashew-soaking required! Just roast your garlic, blend the ingredients, and pour over pasta, pizza, or garlic bread!
Ingredients
For the roasted garlic:
- 6 large cloves garlic split in half
- olive oil for drizzling, omit for oil-free
- pinch of salt
For the sauce:
- 1 16-oz package silken tofu
- 6 cloves roasted garlic
- 3 Tbsp vegan cheese seasoning or vegan parmesan
- 2 Tbsp lemon juice
- 2 Tbsp olive oil optional
- 1 tsp sea salt
- 1/2 tsp onion powder
Instructions
- ROAST THE GARLIC: Heat your oven to 400F and add your garlic to a small oven-safe dish or baking sheet. Drizzle it with the oil lightly (or skip for oil-free). Sprinkle with a pinch of salt and cook for about 10-12 minutes, flipping once. You want it to be slightly browned but not burnt, so keep an eye on it. Usually, when you smell it, it's almost there!
- MAKE THE SAUCE: Next, throw all your ingredients in a blender and blend on high until everything is combined. If you’re using the olive oil, blend it a little longer to emulsify everything. Taste and adjust seasonings as you see fit.
- TO USE: Pour this sauce over just-cooked pasta, use it on homemade pizzas, as a garlic bread spread, or to dip all the things!
- TO STORE: Store this sauce in an air-tight container in the fridge for 5-7 days. We do not recommend freezing the sauce.
Tried this recipe?Let us know how it was!