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    Home » How To

    Roasted Garlic

    Published: Feb 19, 2021 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Roasted Garlic

    Easy step-by-step guide to making roasted garlic. Ideal for use in mashed potatoes, sauces and spreads. Or just pop out a clove of warm toasted garlic and spread it on toast or crackers. Smells sensational when roasting!

    A clove of roast garlic on a slice of toast.

    I love garlic. So much. Oh let me count the ways. And when it comes to roasted garlic? The love is on a whole other level.

    It is SO good.

    Raw garlic is quite potent and the taste is quite sharp. But when you go and roast it, it mellows out those sharp edges, but intensifies the richness of the flavor. The result is garlic deliciousness to the extreme.

    Making it is a breeze and your house will smell sooo good while this is cooking. So basically, there are a lot of very good reasons to roast some garlic right now.

    Other than spreading the toasty cloves on toast or crackers, my other favorite ways to use roasted garlic are in some vegan mashed potatoes and in roasted garlic hummus.

    Whole roasted garlic on a black plate.

    How To Make Roasted Garlic

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • First, you simply remove the outer skins (just the outer ones).
    Collage of two photos showing a whole head of roasted garlic and then it's outer skin cut off.
    • Then use a knife to chop off the tops. Place the whole head of garlic on top of some foil.
    Two photo collage showing a head of garlic and then in tinfoil.
    • Now pour over 1 tsp of olive oil and massage it into the garlic with your fingers.
    Two photo collage showing olive oil pouring over head of garlic and then massaged in with fingers.
    • Wrap it up in the foil and bake it at 430°F for 35-40 minutes until beautifully roasted.
    Head of garlic wrapped in tinfoil and then freshly roasted from the oven.
    • Once it’s roasted it is the easiest thing to pop the garlic cloves out of their skins. Then you can easily mash it with a fork or use the roasted cloves however you like.
    Collage of two photos showing freshly roasted head of garlic and then cloves pressed out onto a plate.

    Recipe FAQ

    How to serve roasted garlic?

    You can add roasted garlic to pretty much any sauce or spread or mash it with your vegan mashed potatoes or put it into your hummus! It’s also delicious on pizza, or spread on toast or crackers.

    How to store roasted garlic?

    It’s simply divine eaten right away, warm and toasty from the oven! You can also add the cloves to a glass jar, top up with olive oil so that the cloves are covered, and then store it in the fridge for up to 2 weeks.

    Can you freeze it?

    You can absolutely freeze the roasted cloves of garlic if you want to store them for a longer time. Pop the roasted cloves out, let them cool completely and then lay them flat on a baking sheet. Freeze until frozen and then you can transfer the frozen cloves to a freezer bag or container. Let them thaw in the fridge and then use as you like.

    Roasted garlic spread on toasted bread.

    More Easy Vegan Recipes

    1. Homemade Vegan Butter
    2. Vegan Sour Cream
    3. Vegan Mayo
    4. Vegan Aioli
    5. Vegan Parmesan
    6. Cashew Butter
    Roasted garlic spread on toast.

    Did you make this recipe? Be sure to leave a comment and rating below!

    A clove of roast garlic on a slice of toast.

    Roasted Garlic

    Easy step-by-step guide to making roasted garlic. Ideal for use in mashed potatoes, sauces and spreads. Or just pop out a clove of warm toasted garlic and spread it on toast. Smells sensational when roasting.
    5 from 3 votes
    Print Pin Rate
    Course: How To, Vegan
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 5 minutes
    Cook Time: 35 minutes
    Total Time: 40 minutes
    Servings: 1 Head
    Calories: 84kcal
    Author: Alison Andrews

    Ingredients

    • 1 Head Garlic
    • 1 tsp Olive Oil
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 430°F (220°C)
    • Remove just the outer flaky layers of the head of garlic, leaving the inner skins intact.
    • Using a knife chop off just the tips of each clove.
    • Place in tinfoil and pour over 1 tsp of olive oil and rub it around the sides so that the garlic is covered with the oil.
    • Wrap it up in the tinfoil and bake in the oven for 35-40 minutes.
    • When cooked, remove from the tinfoil, allow to cool for a few minutes and then pop out the cloves with your fingers.

    Notes

    1. Storing: It’s simply divine eaten right away, warm and toasty from the oven! But if you do have leftovers you can add the cloves to a glass jar, top up with olive oil so that the cloves are covered, and then store it in the fridge for up to 2 weeks.
    2. Freezing: Pop the roasted cloves out, let them cool completely and then lay them flat on a baking sheet. Freeze until frozen and then transfer the frozen cloves to a freezer bag or container. Let them thaw in the fridge and use as you like. 
    3. This recipe was first published in April 2016. It has been updated with new photos and tips. 

    Nutrition

    Serving: 1Whole Head of Garlic | Calories: 84kcal | Carbohydrates: 9.9g | Protein: 1.9g | Fat: 4.6g | Saturated Fat: 0.6g | Sodium: 5mg | Fiber: 0.6g | Sugar: 0.3g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. barbara Carroll says

      February 19, 2021 at 5:38 pm

      Yum, yum, and more yum! Eyes are rolling in the back of my head as I eat this!! Thank you Alison.5 stars

      Reply
      • Alison Andrews says

        February 19, 2021 at 6:07 pm

        It’s SO delicious! So glad you’re enjoying it Barbara. Thanks for the awesome review.

        Reply
    2. Joann Lakes says

      February 19, 2021 at 5:32 pm

      I just wrap and throw into the air fryer for 25-35 minutes @ 375F. I usually plan to make the roasted garlic and make 6-10 garlic heads (individually wrapped) at a time then freeze5 stars

      Reply
      • Alison Andrews says

        February 19, 2021 at 6:07 pm

        That sounds great! Thanks for sharing Joann!

        Reply
    3. Sherri Zimmerman says

      February 19, 2021 at 5:14 pm

      HI Allison
      Just wanted to say that I love your site!
      I did try making the Sliceable cashew cheese a few months back, but it didn’t turn out at all like yours… LOL
      I have never worked with Agar Agar before and think that is where I messed up. I would love to make it like I see here in the photo! I love how easy your website works…. so many great recipes! There is one that I cannot stop making… its the Apple Banana Bread (which I make muffins instead). I do add some dark cocoa chips though. It is so addicting! thanks… for these great ideas…

      Reply
      • Alison Andrews says

        February 19, 2021 at 6:08 pm

        Thanks Sherri, so glad to hear you like the site. 🙂

        Reply
    4. Dianne says

      October 25, 2019 at 9:19 pm

      Is there a reason for cutting off the tips rather than the bottom? The recipe I had years ago said to cut off the bottom and didnt use foil. Yours sounds less messy

      Reply
      • Alison Andrews says

        October 28, 2019 at 9:56 am

        Hi Dianne, it just works well as you can pop out the cloves once cooked.

        Reply
    5. Sophy says

      December 24, 2018 at 1:33 pm

      …Trying it with canola instead of olive because it’s December 24th and I’m nooot going to the store on Christmas Eve for oil hahaha… Wish me luck !

      Reply
      • Alison Andrews says

        December 27, 2018 at 10:33 am

        Hope it was good! I’m sure canola oil would’ve been fine. 🙂

        Reply
    6. Charlotte in Brussels says

      March 21, 2017 at 4:08 pm

      I just made this and my whole apartment smells like heaven ! I’m going to use it in your Baba Ganoush recipe. Thanks for this recipe 🙂

      Reply
      • Alison Andrews says

        March 22, 2017 at 1:45 pm

        It smells soooo delicious! Enjoy the baba ganoush! 🙂

        Reply
    7. Isabela says

      October 13, 2016 at 5:06 pm

      I love this recipe! I like to pour over some salt and black pepper with the olive oil!

      Reply
      • Alison Andrews says

        October 14, 2016 at 11:40 am

        Yum! That sounds great!

        Reply

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