Creamy Garlic Spread

This creamy garlic spread is reminiscent of Italian garlic butter, with a cheesy aspect added by the nutritional yeast. It achieves its buttery consistency without any of the fats or oils typical of these sorts of threads.

Alex: I couldn’t believe the texture! “Oh my God, what’s in this?” I asked, looking at Kati with an expression of concern. Had she snuck in some olive oil? But no, it’s real!

Ingredients

  • 1 head’s worth of roasted garlic (see instructions!)
  • 3/4 cup + 2 tbsp almond milk
  • 1/4 tsp salt
  • 1 tbsp nutritional yeast flakes
  • 1 tbsp cornstarch
  • 1 tsp of basil (for topping if desired)

Instructions

  1. Put your roasted garlic into a food processor.
  2. Process on high until smooth gradually adding in the 3/4 cup of almond milk, salt, and yeast.
  3. Combine cornstarch and two tablespoons of almond milk in cup.
  4. Put mixture into medium/large saucepan (it will foam up as it heats). Bring to boil.
  5. Pour in cornstarch slurry. Whisk together until mixture thickens, and then remove from heat.

Apply while warm, as the garlic spread will thicken up as it cools. You can also store it in the fridge, and then whisk over low-medium heat to apply.