Lemon Roasted Garlic Sauce

This Lemon Roasted Garlic Sauce is so simple with only two ingredients. I made it to add depth to an upcoming vegan ‘chicken’ shwarma recipe but it’s really fantastic for all sorts of dishes. Add a bit of salt and this creamy oil-free sauce is super tasty for making garlic bread/toast, mixed into pasta or added into pizza sauce too!

Video Tutorial for Lemon Roasted Garlic Sauce

Why you’ll LOVE this Lemon Roasted Garlic Sauce

This Lemon Roasted Garlic sauce literally makes every savory food better. Add it to your vegan shawarma wraps, spread it on toast before adding your avocado, mix it with pasta noodles and nooch, mix it in to hummus to kick it up a notch. You’ll also love this sauce because it’s:
  • super easy to make, only 5 minutes of active time
  • affordable using only garlic and lemon
  • flavourful even without any extra seasonings but totally customizable to your taste


How to Make Lemon Roasted Garlic Sauce

First step is to roast three bulbs of garlic. I like to peel the cloves and simply wrap them up in a parchment paper bundle. This save you the hassle of squeezing out the garlic from the peels later. Then pop the packet of garlic cloves in an oven heated to 400°F and bake for 40 minutes. Afterwards, you should have about 1/2 cup of soft, roasted garlic cloves.

Then blend the roasted garlic with the juice from one large lemon (about 1/4 cup or 60ml) until the sauce is completely smooth. That’s it! Add salt if you like. However, I like to keep it plain so it’s more versatile and I can add it to anything without the chance of making things too salty.

Please let me know what you’d use this Lemon Roasted Garlic Sauce for in the comments! And if you try this recipe, please leave a review. It really helps so much!

Printable recipe for Lemon Roasted Garlic Sauce

Yield: 1/2 cup

Lemon Roasted Garlic Sauce

Lemon Roasted Garlic Sauce

Lemon Roasted Garlic Sauce is awesome to have on hand for making garlic bread or toast, mixed into pasta, or added to pizza sauce. Use it in my vegan shawarma recipe for added depth in place of fresh garlic. With only two ingredients, it's super simple to make.

Prep Time 5 minutes
Bake Time 40 minutes
Blend Time 1 minute
Total Time 46 minutes


  • 3 bulbs garlic
  • juice from one large lemon (about 1/4 cup or 60ml)


  1. Wrap garlic in parchment paper and bake @ 400°F (205°C) for 40 minutes. Turn off heat and let garlic sit for another half hour. You should have about 100ml (almost 1/2 cup) of roasted garlic.
  2. Blend roasted garlic with lemon juice until smooth.
  3. Add salt to taste if desired.


Feel free to multiply this recipe with additional bulbs of garlic and lemon.

Nutrition Information:



Serving Size:

1 tablespoon

Amount Per Serving: Calories: 21Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 18mgCarbohydrates: 5gFiber: 0gSugar: 4gProtein: 0g

Nutritional Information automatically calculated by a plugin and may not be correct.

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Showing 10 comments
  • jill

    Now I can make garlic toast!Is it 3-bulbs or is 3-whole heads of garlic? Thanks!

    • Mary

      Bulbs are the same as heads of garlic. Each separated piece is called a clove of garlic Enjoy! 🙂

  • Erika

    I liked. Can i make it on stove? if i smash the garlic with a little salt than put on stove , Do you think it works ?


  • Dave

    Roasting unpeeled cloves in a skillet over medium heat, the way Mexican cooks do, is much quicker and cooler in the summer. A 10-12 ” pan should do it, and only takes about 10 minutes.
    Thanks for another great recipe Mary.

    • Mary

      Thanks for the tip! I’ll give it a try. May I ask, are they dry roasted or is oil involved?

      • Dave

        Dry roasted skins left on to protect the cloves. A dark black spot is a good indication that side is done. They will be as soft as oven roasted when finished. I usually pick one up with a wooden spoon and squish it. I have all-so learned not to leave the kitchen after five minutes. Use a cover to speed things up.

        • Mary

          That’s brilliant. Thanks for your tips. I will try this soon! 🙂

  • Freya

    Lovely! How long does it keep? I assume you store it in the fridge? Can you freeze it?
    (Sorry, a lot of questions)

    • Mary

      Thanks for your question, Freya. Yes! Store it in the fridge for up to 3 days. I’ve stored it for longer (about a week) but for anything this liquidy, without strong preservatives (more acid or more salt), I don’t like to recommend anyone taking chances. You can freeze it too 🙂

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  • […] add garlic, lemon, and spices. I really like using my Lemon Roasted Garlic Sauce for this as it adds an extra dimension to the flavours but you can also just use fresh garlic and […]

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