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!
Equipment
- 1 blender or food processor
Ingredients
For the roasted garlic:
- 6 large cloves large cloves garlic split in half
- 1 Tbsp olive oil for drizzling, omit for oil-free
- 1 pinch salt
For the sauce:
- 16 oz 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 vegan garlic 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.
Video
Notes
This recipe was made using refrigerated silken tofu. If you're using the shelf-stable MoriNu tofu that comes in a 10.9-oz container, sub the entire container + 1/3 cup water.
Nutrition
Serving: 1/5 the sauceCalories: 154kcalCarbohydrates: 7gProtein: 7gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 479mgPotassium: 290mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 5mgCalcium: 43mgIron: 1mg
Tried this recipe?Let us know how it was!