Lactose Free Ginger Garlic Paste with Turmeric
This golden, fragrant paste is one of those kitchen staples that quietly transforms everything it touches — from marinades and stir-fries to soups and roasted vegetables. Fresh ginger and garlic are blended together with ground turmeric and a drizzle of extra virgin olive oil until silky smooth, giving you an intensely aromatic base that's ready to go whenever you need it. The whole thing comes together in a blender or food processor in just a couple of minutes, with no cooking required. Since every ingredient here is naturally plant-based and dairy-free, there's zero guesswork about hidden milk solids or lactose-containing additives that sometimes sneak into store-bought spice blends and pre-made pastes. The olive oil helps emulsify the mixture and keeps the texture lush without any cream or butter. Make a big batch, stash it in the fridge for up to two weeks, or freeze it in an ice cube tray so you always have a perfectly portioned hit of flavor on hand.
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Learn more →Ingredients
16 servings
- 6 oz fresh ginger, peeled and roughly chopped
- 6 oz garlic cloves, peeled (about 2 heads)
- 1 tsp ground turmeric
- 2 tbsp extra virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Add the ginger, garlic, turmeric, salt, and black pepper to a food processor or blender. Pulse 8–10 times until the mixture is roughly broken down.
- 2
Drizzle in the olive oil and process continuously for 30–60 seconds, scraping down the sides once, until the paste is smooth and uniform with no large chunks remaining.
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