Vegan Garlic Sauce
Kelly Jensen
This Vegan Garlic Sauce for falafel, kebab, or shawarma is light and creamy, dairy free, and loaded with zesty garlicky flavor. This plant based garlic sauce is ready in 5 minutes in your blender or food processor, and is gluten free. A great addition to a Buddha Bowl, tacos, or gyros.
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course Dip, Sauce, Side Dish
Cuisine American, Dairy Free, Mediterranean, Middle Eastern, Vegan
Servings 2 cups
Calories 240 kcal
1 12 ounce package silken tofu 3 cloves garlic 2 tablespoons olive oil 2 tablespoons apple cider vinegar 1/4 teaspoon Sea Salt 1/4 teaspoon Black Pepper 1 tablespoon fresh chopped dill optional
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In a blender, add the tofu, garlic cloves, olive oil, apple cider vinegar, salt and pepper. Blend until smooth
Pour tofu mixture into a bowl, and stir in the dill. Taste and adjust seasoning as needed.
Serve on shawarma, as a dip, on pita, or with falafel!
Calories: 240 kcal Carbohydrates: 8 g Protein: 9 g Fat: 19 g Saturated Fat: 3 g Sodium: 304 mg Potassium: 400 mg Fiber: 1 g Sugar: 3 g Vitamin A: 152 IU Vitamin C: 4 mg Calcium: 77 mg Iron: 2 mg
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