YumUniverse For Meatless Monday: Roasted Garlic and Fresh Lemon Aioli (dairy-free and oil-free)
Over in my Healthy Habits Club, we try to work on eating less OIL, whenever possible.
We do this in order to painlessly ditch a few calories, but also because it’s healthier in general.
I know we’ve all been told that oil - particularly olive oil - is ‘heart healthy’ and wonderful - but, in reality, oil is just another processed food.
Think about it.
Oil is just the FAT that comes from a whole food. It’s a processed extract. It’s 100% fat, without any of the fiber or nutrients that existed in the whole food.
Whole olives are much healthier than olive oil, just like whole oranges are healthier than orange juice, and whole grains are healthier than processed white flour.
Our bodies need FAT, but they don’t necessarily need much OIL - if any at all.
It’s challenging (although totally possible) to remain 100% oil-free in this world - but here’s a recipe from our guest chef, Heather Crosby, that will make oil-free eating a little bit easier - and definitely more delicious!
So please enjoy this tasty topping - and if you’d like to come check out my Healthy Habits Coaching Club, just click on over this way….
Take It Away, Chef Heather…
Most aioli recipes involve eggs and oil and it’s been a mission for a while to come up with a plant-based, oil-free version with that light, creamy aioli texture. And here it is. This simple recipe can be used to dress a salad, as a dip for fresh cut veggies, or as a condiment for Lentil and Portobello Sliders.
Roasted Garlic and Fresh Lemon Aioli
You can prepare it raw if you like, just skip roasting the garlic. I’m a big fan of the richness of roasted garlic paired with fresh lemon, so I tend to prepare this recipe as listed below—roasted. Either way, it keeps well in the fridge and is a tasty, versatile option to keep on-hand.
High-powered blender or
Food processor (you may not achieve the creamy lightness of an aioli, but it will still taste great)
Chef’s knife or zester (optional)
Baking sheet or
1/4 cup organic lemon zest
3 cloves organic garlic
1 cup soaked cashews
1/2 cup pure water
3 tbsp fresh, organic lemon juice
1/4 tsp apple cider vinegar
1/4 tsp fine ground sea salt, or more to taste
1/2 tsp fresh, organic thyme chopped (optional)
Lets’s get started.
Using a zester, or a chef’s knife, zest a fresh, washed, organic lemon. Just shave off the yellow rind carefully from top to bottom.
Peel your garlic and roast in the oven at 350F for about 10 minutes, or until browned. You can also place peeled garlic cloves in a pan and brown over medium heat for about 7-10 minutes. Just turn the cloves every few minutes so you evenly brown them.
Remove leaves from sprigs of fresh thyme, and loosely chop.
Place all ingredients in the blender and mix on high speed until super creamy and light. Enjoy as a dressing for a mixed green salad with sprouts, quinoa and toasted sunflower seeds. Use it as a dip for fresh pea pods and carrots. Warm the aioli and use it to top steamed broccoli and sprinkle with ground flax seed.
Store in an airtight glass jar in the fridge.