Knock Off Burger-Fi Garlic Aioli (Vegan)

Knock Off Burger Fi Garlic Aioli

A lot of times when I am cooking, I’m just playing. For me cooking is an activity that doesn’t require a ton of thinking, it’s intuitive. This doesn’t mean everything I make tastes delicious, or that is turns out like I had planned. But these accidents are sometimes the best recipes, and that is exactly what this roasted garlic aioli is, a delicious accident. I originally was trying to perfect a Caesar dressing, but when I went to taste test the final product I realized it tasted exactly like the garlic aioli they serve at burger fi…expect my version  is vegan. You know I’m putting this stuff on everything, and I plan on having an epic burger and fry night this weekend, so that I may smother this aioli on everything. Who else eats foods for sauces?



1 bulb garlic

1 tsp avocado oil

1/3 of a brick of firm tofu

¼ cup cashews soaked in water

1 tbsp. maple syrup

¼ tsp salt

¼ cup water



Preheat your oven to 430 °F. While you’re oven is heating up cut the top of your garlic bulb to expose the tops of the cloves, Place the garlic bulb on a sheet of aluminum that is big enough to wrap the bulb entirely. Drizzle the avocado oil over the garlic and wrap in aluminum.

Boil 1 cup of water and pour over the cashews. Place the garlic in the oven and cook for 20-30 minutes. Drain the cashews. In a high speed blender add the cashews, roasted garlic, tofu, maple syrup, salt, and water and blend until smooth. Viola Vegan Garlic Aioli, couldn’t be easier right?

garlic aioli