Vegetarian Avocado Oil Toum

Toum is the Lebanese garlic sauce that makes everything it touches 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, whipped texture that's almost too satisfying to look at. 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 transforms raw garlic and oil into something almost impossibly light and airy. It's a fully plant-based condiment with zero animal products, so it fits naturally into a meat-free kitchen without any substitutions or workarounds needed. Spread it on flatbread, swirl it into roasted vegetables, or use it as a dipping sauce — it elevates just about anything. Once it firms up in the fridge, it keeps well and only gets better as the flavors mellow slightly over time.

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