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Roasted Garlic Dressing in a Bottle Ready for Serving with Garlic Cloves on the Table

Roasted Garlic Dressing

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!
Course Sauce
Cuisine Middle Eastern
Keyword garlic salad dressing, roasted garlic dressing, roasted garlic sauce
Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Servings 10 servings
Calories 40kcal


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 brown sugar
  • 1 tablespoon white wine vinegar
  • 250 ml or 1 cup vegetable broth or more
  • salt
  • 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, brown sugar, white wine vinegar and vegetable broth. Blend everything together until smooth using a food processor or immersion blender. dd more broth if you like more liquid consistency. Season with salt and pepper to taste. Enjoy!


Capers give a salty touch, so you'll need very few or no salt in the end.
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 cashews. I tried to make this dressing with walnuts and it tasted great, too. Though the color was not as bright as with the cashews.


Calories: 40kcal | Carbohydrates: 1g | Fat: 4g | Sodium: 122mg | Vitamin A: 55IU | Vitamin C: 0.2mg | Calcium: 1mg