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White roasted garlic dressing with dill in the front and a garlic head in the back.
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Roasted Garlic Salad Dressing

This dressing turns raw garlic into something that's sweet and nutty, with a lot more depth of flavor. It's perfect to level up your dressing game if you've been sticking to garlic powder until now.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Author: Eloïse

Ingredients
 

  • 1 head of garlic
  • ¼ cup (65 g) cashew butter (see note for using raw cashews) sub white almond butter or white tahini
  • 2 tablespoons lemon juice
  • ¼ cup (60 ml) water more if needed
  • ¼ teaspoon dried dill weed
  • ¼ teaspoon dried parsley
  • ½ teaspoon onion powder
  • 1 pinch of salt and pepper

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Prep the garlic. Cut off the top of the garlic until you see the inside of the garlic cloves. Drizzle with olive oil. Wrap in parchment paper or aluminum foil and twist the top.
  • Roast the garlic for 30-35 minutes until the top is golden brown. Let it cool down and remove it from its packet. Press the garlic cloves out of their skins using your thumb and your forefinger.
  • Blend. Add the roasted garlic cloves, cashew butter or soaked cashews, water, lemon juice, dill, parsley, salt, and pepper to a small blender. Blend until smooth. Alternatively, add everything to a bowl and blend with an immersion blender.
  • Transfer to an airtight container and store in the refrigerator for up to 1 week.

Notes

  1. Raw cashews: You can substitute the cashew butter with the same amount in grams of raw cashews. Soak them in water for 2 hours or boil them for 30 minutes while roasting the garlic, then follow the same instructions. Add more water if needed.
  2. Optional add-ins: Dijon mustard works great in any salad dressing, and this one is no exception. Maple syrup is great if your dressing feels a little tangy from the lemon or earthy from the tahini.
  3. Serving suggestions: Use it as a dressing for grain bowls and salads. Alternatively, add a little less water and use it as a sauce for falafel or as a dip.

Nutrition

Calories: 97kcal | Carbohydrates: 5g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Fiber: 0.4g | Sugar: 0.2g

Equipment

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