Vegan Garlic Cream

Name: Vegan Garlic Cream
Prep time: 5 min
Cook time: 120 min
Total time: 125 min
Yield: 6 Portionen
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

Dips

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Cook Time

2 h 5 min

Servings

Difficulty

Easy

Prep Time

5 Min

This Thermomix® recipe for Vegan Garlic Cream is ready in 2 h 5 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This vegan garlic cream is an absolute highlight for every barbecue party or as a dip for fresh baguette. I've been making it for a while and it's always a hit! The base is soy milk, which is processed with oil into a creamy emulsion. Cooked potatoes ensure the perfect consistency and the garlic gives it the typical, intense taste. A dash of vinegar or lemon juice rounds it off. It tastes best when 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 and mix other ingredients

Thermomix® Setting

20 sec/Speed 5

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