Spicy Vegan Garlic Sauce (Spicy Toum)
With bold flavors and a touch of heat, this vegan spicy garlic sauce is a delightful twist on the classic toum, packing a punch and adding zest to any dish.
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Servings: 24
Calories: 19kcal
Equipment
- Food Processor
Ingredients
- 1 head of garlic 35g, peeled
- 1 teaspoon salt
- 2 teaspoons chili powder alt. gochugaru, hot paprika, or other hot pepper powder
- 4 tablespoons lemon juice freshly squeezed
- 1½ cups neutral oil canola, avocado, or other
- 1-2 tablespoons ice water if needed
Instructions
- Prepare the garlic. If your garlic is a bit older, cut each clove of garlic in half, removing any green sprouts in the center.
- Then combine the garlic and salt in a food processor, pulsing until finely minced together, scraping the sides of the bowl as needed.
- Add about 2 tablespoons of oil and pulse everything into a smooth paste.
- Then, with the food processor running continuously, alternately drizzle in about ¼ cup of oil and ½ tablespoon lemon juice until all the ingredients are used; this very slow process could take up to 10 minutes, as adding them slowly creates the signature emulsion. If your emulsion breaks, slowly drizzle in up to a tablespoon of ice water, until the emulsion reforms.
- Finally, blend in the chile powder (and honey, if using), about half a teaspoon at a time, until your sauce reaches your preferred level of spice.
Notes
Buying Garlic: Make sure your garlic is as fresh as possible, as this will affect the taste and quality of the sauce.
Emulsifying Tips: Do not rush the emulsification process - remember to add the oil very slowly as the processor is running, alternating with a little tiny bit of ice water.
Nutrition
Serving: 1tablespoon | Calories: 19kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 2g | Cholesterol: 2mg | Sodium: 146mg | Potassium: 21mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 1mg