Vegan garlic spread. healthy, easy, and most important - tasty!

Hello, I hope you are as excited about this recipe as I am. Since I try to avoid lactose and preservatives, I find it a bit challenging to be original with spreads, other than nut and seed butters.

I was in the need of new options to put on my Fermented buckwheat gluten-free flatbread and gluten-free sesame-sunflower seed crackers. I wanted something new. Something less fatty, lighter. Something that I can both put on my bread and use as a dip.

This garlic spread was the perfect solution. It is super easy, made with only four ingredients, and can use as base for other spreads and dips.

Why cook the garlic and not oven-roast?

Because when the garlic is cooked it losses the slightly bitter taste that happens when oven roasting it. Instead, it gets a subtle sweetness and the texture may remind mayo.

Fresh garlic for spread

How to make the best garlic spread?

This spread has three main steps. The first one is peeling the garlic heads. The second, is cooking the garlic cloves in boiled water for about 30 minutes, until they are soft and letting them cool down.

The Third is blending the garlic and the rest of the ingredients is a blender or a food processor. 

This is it! Easy right? I know I already said that 🙂

Vegan cutlets with garlic spread


You do not need kitchen experience to make this recipe. All you need is:

    • Garlic
    • Olive oil
    • Lemon
    • Salt
    • You can spice things up with some olives, artichokes or beets.

This garlic spread is:

    • Gluten free
    • Dairy Free
    • Nut free
    • Healthy
    • Cheep
    • Easy to make with simple ingredients
    • Vegan

I recommend trying this spread as a dip for my lentils, beet and tahini vegan cutlets,  or eating it with a bread. You can try my fermented buckwheat gluten-free flatbread.

Vegan beet cutlets with garlic dip

Vegan Fast and Easy Garlic Spread

Prep Time 10 minutes
Cook Time 30 minutes
Course Breakfast, Side Dish, Spread
Cuisine Global, Israeli
Servings 1 Jar


  • 4 garlic heads (about 50 garlic cloves)

  • 3 tbsp extra high-quality virgin olive oil
  • 1 tbs fresh lemon juice

  • ¼ tsp salt
  • Optional: Pitted olives, artichokes, beets.


  • Peel the garlic cloves and cook them in boiling water for about
    30 minutes, until soften.

  • Cool the garlic cloves and put in a blender with the olive oil, lemon juice and salt. test and fux the flavors (more salt, more plive oil if you like).
  • If you decided to add any addition such as olives or artichokes, you can either blend them too, or cut them small and add after blending.

  • Once the ingredients are well-blended the spread is ready! Yummy
    - Enjoy!

Keyword dairy free, Garlic, gluten free, healthy, nut free, oil free, Plant based, preservatives free, vegan, vegetarian