Creamy and garlicky; just those words alone make me salivate and bring up fond memories of a whipping cream based pasta dish that an old boyfriend used to make for me. (The fondness is for the sauce, not the boyfriend).
Unfortunately, those types of sauces are both extremely fattening and unhealthy and they also no longer align with my ethics of eating without hurting animals.
Well, it is lucky for us that this sauce is healthy, packed with protein and super-easy to make, not to mention that the smell of the roasting garlic is heavenly.
Roasted Garlic Aioli
1 large head of garlic
1.5 cups crumbled tofu (firm)
2-3 tbsp. olive oil
2 tbsp. nutritional yeast flakes
1 Tbsp. lemon juice
heaping 1/2 tsp salt
1/2 tsp. dijon mustard
Roast the garlic by peeling off as much papery skin as will come off while keeping the head intact. Brush or rub the garlic liberally with olive oil.
Place the garlic in a small shallow baking dish in the toaster oven (or oven if you dont have one) and roast it at 350F until the outside is brown and the innermost cloves are soft (30-40 min).
Allow garlic to cool. Then slice off the top of the head and squeeze the roasted cloves from the skin into a blender or food processor with the remaining ingredients and process several minutes until the mixture is very smooth and creamy.
This is great over potatos, pasta, beans, greens, steamed veggies, etc. (I added a bit of water as I found the mixture too heavy to blend.)
No comments:
Post a Comment