eep the vampires away with vegan Roasted Garlic Cream! It will add a bit of flavor to just about any recipe. Drizzle it over a tofu scramble, swirl it into a soup, or add a dollop on a baked potato. This creamy sauce can be mixed into mashed potatoes or as pasta sauce. It’s a super easy recipe that’s vegan and gluten-free.
Vegan Roasted Garlic Cream
This recipe might look a little familiar, and that’s because it originally appeared with my Smashed Potatoes a few months ago. I add it to so many dishes that I felt it deserved its own post.
Creamy garlic sauce is a garlic lover’s dream! It’s incredibly versatile. I like to use it on sandwiches instead of mayo, and sometimes I serve it alongside snacks as a dip. I also like to drizzle a little on my Saturday morning tofu scramble and add a swirl to creamy soups to make it extra lush.
Roasted Garlic Cream pairs really well with potatoes. You can fold it into mashed potatoes, drizzle it over smashed potatoes, or add a dollop to baked potatoes.
Creamy Garlic Pasta Sauce
This sauce is thick, like a rich cream, but you can thin it down and use it as pasta sauce, add another cup of water. If it still seems too thick, add a little more water a tablespoon at a time until it reaches the desired consistency.
How To Roast Garlic
Roasted garlic is pretty magical. Once roasted, the taste mellows and the cloves become soft and creamy. It’s super easy to make roasted garlic.
- First, you peel off most of the paper on the garlic bulb. You want to leave a little to keep it intact.
- Then, you slice off the tops of the cloves in one big cut.
- Next, you drizzle the exposed cloves with a little oil and season with a sprinkling of salt and pepper.
- Finally, you wrap the bulb in foil and roast it in a 400° oven for about 40 minutes. If you have an air fryer, you can cut your time in half—just cook it for 20 minutes on 400°.
How To Make Roasted Garlic Cream
- After your garlic has roasted and cooled slightly, squeeze out the softened cloves.
- Place them in a blender along with soaked cashews, water, lemon juice, nutritional yeast, onion powder, and garlic powder. Then just blend until it’s smooth and creamy.
How Long Does Roasted Garlic Cream Last?
This recipe freezes well, so if you’re not going to use all of it right away, you can pop half of it in the freezer for later. It will last for about 4 or 5 days in the fridge and for 6 months in freezer.
Vegan Roasted Garlic Cream
- 1 bulb of garlic
- ½ teaspoon olive oil
- pinch sea salt
- pinch ground black pepper
- 1 cup raw cashews soaked for two hours and drained
- ½ cup water
- 1 tablespoon lemon juice
- 1 tablespoon nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Preheat the oven to 400°.
- Peel most of the paper off of the garlic, but make sure you keep the bulb intact. Use a sharp knife to cut the top part of the garlic bulb off. You’ll want to trim about ¼” off.
- Drizzle the tops of exposed cloves with the olive oil, and sprinkle with the salt and the black pepper. Cover the bulb with foil and bake for about 40 minutes, until the cloves are soft. The garlic is done with deeply golden brown and completely soft. If you're using an air fryer, you can cook it on 400° for 20 minutes.
- Allow the bulb to cool about 10 minutes.
- Squeeze the roasted garlic out into a food processor or blender. Add the rest of the Garlic Cream ingredients and mix until smooth and creamy, scraping down the sides as needed. If you’re using a blender, start slow and then build up to a high-speed, otherwise the ingredients might get stuck. If the mixture seems too thick, add a little more water, a teaspoon at a time. The mixture will thicken as it sits.
Serve Your Roasted Garlic Cream With:
- Smashed Potatoes
- Baked Potato Soup
- Colcannon Cakes
- Cornmeal Crusted Brussels Sprouts
- Spinach Dip Potato Skins