Vegan Avocado Oil Toum
Toum is the Lebanese garlic sauce that makes everything taste better ā and this version delivers that signature cloud-like, intensely garlicky punch without a single animal product in sight. Traditional toum is already plant-based at its core, but many store-bought versions sneak in additives or are processed on shared equipment, so making it from scratch is absolutely the move. The secret here is patience: a slow, steady drizzle of avocado oil into the food processor is what transforms raw garlic and lemon juice into something impossibly thick, white, and fluffy. Avocado oil's mild flavor lets the garlic shine front and center while still building that rich, creamy body you want. Alternating the lemon juice and ice water throughout the process keeps the emulsion stable and prevents it from breaking ā a small technique that makes a huge difference. Once it's chilled, the texture firms up beautifully, making it perfect for spreading, dipping, or dolloping onto just about anything you're serving.
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Learn more āIngredients
16 servings
- 1 whole head garlic (about 40 g), cloves separated and peeled
- Ā½ 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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