Roasted Garlic Aioli

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Roasted Garlic Aioli

 

Recipe By :Bryanna Clark Grogan & Joanne Stepaniak

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 large head garlic

1 1/2 cups crumbled firm silken tofu

2 tablespoons olive oil -- (2 to 3 tablespoons)

2 tablespoons nutritional yeast flakes

1 tablespoon fresh lemon juice

1/2 teaspoon salt -- heaping, or more to taste

1/2 teaspoon Dijon mustard

 

To roast the garlic, use your hand to peel as much papery skin as will come off

easily while keeping the head intact. Brush or rub the garlic liberally with

olive oil. Place the garlic in a small, shallow baking dish in a toaster oven

(to conserve energy), and roast it at 350F until the outside is brown and the

innermost cloves are soft, about 30 to 40 minutes. Allow the garlic to cool.

Then slice off the top of the head, and squeeze the roasted cloves from the skin

into a small bowl.

 

Place the roasted garlic and the remaining ingredients in a blender or food

processor fitted with a metal bladee, and process several minutes until the

mixture is very smooth and creamy.

 

Use at once, or transfer the sauce to a storage container, and chill in the

refrigerator. It will keep for about a week.

 

Source:

" Dairy-Free & Delicious "

Copyright:

" 2001 Brenda Davis, Bryanna Clark Grogan, Joanne Stepaniak "

Yield:

" 1 1/2 cups "

 

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Per Serving (excluding unknown items): 249 Calories; 27g Fat (95.6% calories

from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol;

1098mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other

Carbohydrates.

 

NOTES : This is a dairy-free take-off of the beloved mayonnaise-style garlic

sauce that originated in the Provence region of southern France. It's a

delightful accompaniment to pasta, potatoes, beans, greens, tempeh, tofu,

steamed vegetables, or grains.

Nutr. Assoc. : 0 0 0 0 0 0 0