Cashew Free Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything taste better — think fluffy, creamy, and intensely garlicky in the best possible way. This version uses avocado oil as the fat base, which emulsifies beautifully into that signature thick, white, cloud-like texture that proper toum is known for. The slow drizzle technique is the real secret here: patience with the oil stream, combined with alternating hits of fresh lemon juice and ice water, is what builds that stable, whipped emulsion from scratch. Many store-bought garlic sauces sneak in unexpected oils or additives, so making it at home gives you full control over every single ingredient. The result is a sauce that's completely free of tree nuts by nature — no substitutions needed, just clean, simple pantry staples doing exactly what they're supposed to do. Slather it on grilled meats, use it as a dip for warm flatbread, or stir it into roasted vegetables for an instant upgrade. Once you have a jar of this in the fridge, you'll find yourself reaching for it constantly.
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Learn more →Ingredients
16 servings
- 1 whole head garlic (about 40 g), cloves separated and peeled
- ½ tsp fine sea salt
- 3 tbsp fresh lemon juice, divided
- 3 tbsp ice water, divided
- 1 cup avocado oil
Instructions
- 1
Place the peeled garlic cloves and salt in the bowl of a food processor. Process for about 1 minute, stopping to scrape down the sides twice, until the garlic is finely minced and paste-like.
- 2
With the food processor running, add 1 tbsp of the lemon juice and process for 30 seconds until the garlic absorbs it and the mixture looks slightly fluffy.
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