Thick and creamy vegan roasted garlic dressing is perfect for salads, casseroles, roasted vegetables, pasta, burgers, etc. Use it instead of mayonnaise! Healthy, flavorful, refreshing!
If you haven’t tried roasting garlic yet, you should, because this roasted garlic dressing is just amazing!
It has this unique and rich sweetish flavor, which is so much different from raw pungent garlic we are used to. It makes a great base for this thick and creamy roasted garlic dressing. You can use it in salads, casseroles, roasted vegetables, pasta, fish, burgers, tacos, you name it. It gives a really nice refreshing touch to any dish. I really love the way bold-flavored leafy greens taste with this dressing.
It’s a much healthier vegan alternative to mayonnaise, so you can also use it in dishes you normally add mayo to. It’s a great option for healthier eating, just to substitute things you usually eat to their healthier alternatives. Check out my Vegan Spaghetti Bolognese, for instance.
When I said that this dressing is healthy, I meant that all the health benefits of raw garlic are preserved in roasted garlic.
I have a question to you: How many cloves of raw garlic can you incorporate in your salad? 1? 2? 3 top? The salad would become overly garlicky, and other flavors would be killed. Besides, you would have, well, not so pleasant garlic breath after eating raw garlic. In contrast, roasted garlic doesn’t leave you with bad breath and its taste is much less intense but still rich.
With more garlic on your plate (in the form of roasted garlic dressing or any other), you receive more health benefits. And the way to eat more garlic without having the side effects I was talking about (bad breath and taste intensity) is to roast it and make a dressing from it! That way you can consume up to 8 cloves per portion, which wouldn’t be possible with raw garlic.
Most of garlic’s health benefits include potential anti-cancer, immune-strengthening, metabolism-boosting and heart disease-preventing effects. The more garlic you consume, the more effects it’ll have on your health! I encourage you to try roasting your garlic if you haven’t done it yet. Honestly, it was a discovery to me. Now I’m obsessed with its robust, nutty, mellow and caramelized flavor!
The best part: It’s very easy to make. To roast the garlic, cut the tips off the head, exposing the ends of the cloves, so that it’s easier for you to peel them later. Drizzle with olive oil, sprinkle with salt and black pepper and wrap each head in a piece of aluminum foil. Roast for 35-40 minutes until tender and aromatic.
It makes sense to roast more than just one head at once. I roasted three heads in one batch and used two of them for the dressing and saved the rest for later use. You can roast your garlic in advance and store it in olive oil.
When you are ready to make a roasted garlic dressing from it, just take it out, add cashew nuts, lime juice, sesame and olive oil, capers, vegetable broth, white wine vinegar and honey.
You can substitute brown sugar for honey to make this dressing vegan. Just blend everything together until smooth and you are ready to go. Here is a recipe for you:
Roasted Garlic Dressing
For the roasted garlic:
- 2 big heads garlic
- 2 teaspoons olive oil
- pinch of salt
- pinch of black pepper
For the dressing:
- 2 heads roasted garlic roasted and peeled
- a handful cashew nuts
- juice of 1/2 lime
- 1 teaspoon sesame oil
- 2 tablespoons olive oil
- 1 tablespoon mustard
- 1 teaspoon capers
- 1 teaspoon honey or brown sugar
- 1 tablespoon white wine vinegar
- 250 ml or 1 cup vegetable broth or more
- black pepper
- Roast the garlic: Preheat the oven to 200 °C or 400 °F. Cut the tips off the head, exposing the ends of the cloves, so that it's easier for you to peel them later. Drizzle with olive oil, sprinkle with salt and black pepper and wrap each head in a piece of aluminum foil. Roast for 35-40 minutes until tender and aromatic. Let it cool and peel.
- Make the dressing: Combine peeled garlic, cashew nuts, lime juice, sesame and olive oil, mustard, capers, honey (or brown sugar), white wine vinegar and vegetable broth. Blend everything together until smooth using a food processor or immersion blender. I use Philips Avance Collection Blender. Add more broth if you like more liquid consistency. Season with salt and pepper to taste. Enjoy!
Store the roasted garlic in olive oil in the fridge for up to 10 days.
Store the dressing in the fridge for up to 1 week.
Tip: you can use other nuts instead of cashew. I tried to make this dressing with walnuts and it tasted great, too. Though the color was not as bright as with cashews.
Have you tried roasted garlic? Do you love it as much as I do? 🙂