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Roasted garlic dip in a bowl on a platter with pita wedges.

Creamy Roasted Garlic Dip (Vegan)

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5 from 2 reviews

  • Author: Elaine Gordon
  • Total Time: 27 minutes
  • Yield: 8 1x
  • Diet: Vegan

Description

This simple creamy roasted garlic dip elevates just about any dish and adds a savory deliciousness that you have to experience. It pairs perfectly with veggies, crusty bread, pita, potato chips and pizza, but also makes for a tasty condiment for entrees to add a pop of flavor!

Ingredients

Units Scale

Roasted garlic

  • 2 garlic bulbs
  • 2 tablespoons extra virgin olive oil
  • pinch of salt

Vegan sour cream

  • 1 cup raw cashews
  • 1/2 cup filtered water (use 2/3 cup if you do not have a high-speed blender)
  • 1 large juicy lemon, juiced
  • 1 teaspoon apple cider vinegar or white distilled vinegar
  • 1/4 teaspoon fine salt

Instructions

  1. Roast the garlic (air fryer method or oven-roasted method)
    1. Cut off the tops of the heads of garlic. Aim to cut about a half-inch down from the top and make a clean cut with a sharp knife. This will expose the tops of all the cloves inside. The idea is to keep all the cloves intact with the bulb.
    2. Place each garlic bulb in aluminum foil. Wrap the foil up the sides of each bulb leaving the top fully open. The foil will catch the olive oil to save for later (and keep mess-free).
    3. Add the olive oil and a pinch of salt. Drizzle a tablespoon of extra virgin olive oil over the heads of garlic, making sure to cover all of the cloves.
    4. Wrap the aluminum foil tightly around the entire bulbs. Pinch the topsof the foil closed on each and twist it gently. A tight seal from the foil prevents the garlic from burning and also allows for the olive oil to soak into each and every clove. 
    5. Either air fry the garlic bulbs at 400˚F for 20 minutes OR roast the garlic bulbs in the oven at 350˚F for 60 minutes.
    6. Allow the garlic to cool completely at room temperature.
    7. Gently squeeze the bottom of the bulbs to remove the cloves. The cloves will slide out easily.
  2. Make the vegan sour cream.
    1. Blend all of the ingredients. Place all ingredients in a high-speed blender and blend on the highest speed for 45 seconds. Scrape down the sides with a mini spatula and blend again for 15 seconds. 
  3. Combine the roasted garlic with the vegan sour cream.
    1. Mash the roasted garlic cloves. Use the back of a fork and mash briefly until it turns into a paste.
    2. Stir the mashed cloves into the sour cream.
  4. Refrigerate overnight. 
  5. Stir before serving. Drizzle the reserved olive oil from the roasted garlic overtop the dip for additional flavor as well as a garnish.

Equipment

Notes

Store leftovers in an airtight container in the refrigerator for 5-7 days.

  • Prep Time: 7
  • Cook Time: 20

Find it online: https://www.eatingbyelaine.com/creamy-roasted-garlic-dip-vegan/