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Vegan Roasted Garlic Cream square

Vegan Roasted Garlic Cream

Keep the vampires away with 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 used as pasta sauce. This recipe makes about a cup of cream. A serving size is two tablespoons.
Course Condiment
Cuisine American
Keyword creamy garlic sauce, roasted garlic cream, roasted garlic cream sauce
Prep Time 10 minutes
Cook Time 40 minutes
Yields 8 servings
Calories 113 kcal
Author Dianne


  • 1 bulb of garlic
  • 1/2 teaspoon olive oil
  • pinch sea salt
  • pinch ground black pepper
  • 1 cup raw cashews soaked for two hours and drained
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • 1 tablespoon nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder


  1. Preheat the oven to 400°.
  2. 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.
  3. 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.
  4. Allow the bulb to cool about 10 minutes.
  5. 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.