Creamy Roasted Garlic Dressing (Vegan, GF)

• porsi: 4 servings
• waktu aktif: 5 minutes
• total waktu: 5 minutes

Bahan-bahan

3 garlic heads (roasted)

2 Tbsp olive oil (extra virgin)

1/2 Tbsp fresh grated ginger (or more to taste)

1 lemon

2 Tbsp honey

1/2 tsp salt

1/4 tsp pepper

Petunjuk

If you don’t already have roasted garlic, first start by roasting the garlic(refer to this post for all my top tips and tricks).To roast a whole garlic head, slice the top off the garlic head and lightly drizzle with olive oil, then wrap in foil or parchment paper to create a parcel. Then roast in the oven for 30 minutes at 400ºF/200ºC, or until golden and super tender. For a darker color/more caramelized top, unwrap the parcel in the last 5 minutes.

When cool enough to manage, simply squeeze all the roasted garlic into a small mixing bowl or jar (with a tight-fitting lid). Gently mash it if needed to break it down into a paste-like consistency.

Then grate the ginger directly into the container and add the lemon juice, olive oil, sweetener, and salt and pepper.

Mix well or close the jar’s lid and shake well to mix. Then taste and adjust any of the ingredients to taste, enjoy!You could also use a small food processor/blender to blend all the ingredients if preferred. This will yield the smoothest results, which some may prefer.

How to Make Ahead and Store?

Make ahead: you can roast the garlic in advance and store it in the fridge for 3-5 days or the freezer for 3 months. I’m also a big fan of making the lemon-garlic salad dressing a day in advance. That way, it has time to sit and "marinate" in the fridge. Then, once all the flavors are melded… delicious!Store: after mixing the dressing, you can store the creamy garlic salad dressing in an airtight container in the fridge for up to a week.

Nutrisi

• Kalori: 106 kcal
• Total Lemak: 7 g
• Lemak Jenuh: 1 g
• Lemak Tak Jenuh: 6 g
• Natrium: 292 mg
• Total Karbohidrat: 12 g
• Serat Diet: 1 g
• Total Gula: 9 g
• Protein: 1 g