Master the Vegan Roasted Garlic Aioli Magic!

Ingredients:

• 1 head of Garlic, whole
• 2 tbsp Olive Oil
• 3/4 cup Grabenord Vegan Mayonnaise
• 1 tbsp Lemon Juice, freshly squeezed
• Salt and Black Pepper, to taste

Procedure:

• Pre-heat oven to 200°C.
• Cut the top of the garlic, approximately ½ inch down, so that the tops of each garlic clove are exposed.
• Drizzle olive oil on top and wrap the bulb in aluminum foil. Bake for 20-25 minutes, until cloves are soft and tender.
• Meanwhile, in a small bowl combine the Grabenord Vegan Mayonnaise, lemon juice, and a pinch of salt and pepper.
• Set aside.
• Let the garlic bulb cool slightly until you're able to handle it; turn it upside down and squeeze out the garlic cloves.
• With the back of a knife, turn the cooked garlic cloves into a paste.
• Stir into the Vegan Mayonnaise mixture until completely incorporated, being sure to taste test for seasoning.
• Serve as a dip or spread on a sandwich. Store in an airtight container in the fridge for up to 10 days.