Description

This vegan garlic cream is an absolute highlight for every barbecue party or as a dip with fresh baguette. I've been making it for a while now and it's always a hit! The base is soy milk, which is processed with oil into a creamy emulsion. Cooked potatoes provide the perfect consistency and the garlic gives it its typical, intense flavor. A dash of vinegar or lemon juice rounds it off. It tastes best when it is well chilled. Ideal for those looking for a delicious and vegan alternative to traditional aioli.

Ingredients (7 ingredients)

250 ml Soy milk

200 ml Oil

2 piece small potatoes, cooked

1 tbsp Vinegar

1 tsp Salt

0.5 tsp Syrup

1 Knolle/n Garlic, pressed

Preparation (3 steps)

Emulsify soy milk and oil

Thermomix® Setting

1 min/Speed 4

Add 250 ml soy milk and 100 ml oil to the mixing bowl and mix for 1 min./speed 4. While mixing, slowly add the remaining 100 ml of oil through the lid opening.

Add more ingredients and mix

Thermomix® Setting

20 sec/Speed 5

Add 2 small cooked potatoes, 1 tbsp vinegar, 1 tsp salt, 0.5 tsp syrup and 1 bulb of pressed garlic (or 3 cloves) to the mixing bowl and mix for 20 sec./speed 5.

Chill

Refrigerate the vegan garlic cream for at least 2 hours.

Finished cooking? Great! 🎉

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About this recipe

This vegan garlic cream has become a real staple in our home. It all started with the desire to find a delicious, plant-based alternative to aioli that not only tastes good but is also easy to prepare. I was tired of always putting the same dips on the table and wanted to try something new. After a few experiments with different ingredients and consistencies, this recipe was created, which has been refined ever since. The base of this cream is soy milk, which in combination with oil becomes a wonderfully creamy emulsion. Here it is important to use an unsweetened soy milk so that the garlic flavor is not masked. The oil provides the necessary binding and creamy texture. I recommend a neutral vegetable oil such as sunflower oil or rapeseed oil, as olive oil could overpower the garlic flavor too much. The cooked potatoes are the secret to the perfect consistency. They make the cream nice and smooth and give it a pleasant fullness. Make sure that the potatoes are well cooked so that they can be optimally crushed in the Thermomix®. Garlic is of course the star of this cream. I prefer to use a whole bulb, as I love the intense flavor. If you like it milder, you can also start with three to four cloves and add more as needed. The vinegar or lemon juice brings a pleasant acidity to the cream, which wonderfully balances the garlic flavor. A small dash of syrup provides a subtle sweetness that rounds everything off. When preparing in the Thermomix®, it is important to add the oil slowly so that the emulsion can form optimally. It is best to let the oil slowly run into the mixing bowl through the lid opening while mixing. Make sure that the soy milk and the oil are the same temperature to achieve a better result. After mixing the ingredients, the cream should definitely be left to infuse in the refrigerator for at least two hours so that the flavors can develop optimally. For a vegetarian version, you could use normal cow's milk instead of soy milk. If you like it a little spicier, you can also add a small chili pepper or some cayenne pepper. Fresh herbs such as parsley or chives also go very well with this cream. The vegan garlic cream is a versatile dip that goes well with many dishes. It tastes great with grilled food, vegetables, bread or as a dip for raw vegetables. It is also a real treat as a side dish to potatoes or fries. I prefer to serve it with fresh baguette or ciabatta. The garlic cream can be kept in the refrigerator for about three to four days. You can also prepare it well and take it out of the refrigerator in good time before serving so that it can reach some temperature. This will allow the flavors to develop even better.