Step 1

Preheat the oven to 400 F.

Step 2

Leaving the head intact with all of the garlic cloves attached, peel off as much of the outer loose layers of the garlic head.

Step 3

Trim off the top of the garlic head, making sure to expose as many garlic cloves as possible.

Step 4

Wrap each garlic head in a small amount of foil and bake on a baking sheet for 35-40 minutes until the exposed garlic looks slightly browned and is completely soft. If needed, you can check this by using a knife to pierce through.

Step 5

Once the garlic is roasted, remove from the oven and let them cool until easy to handle. Open the foil and remove all the roasted garlic cloves with a knife or with your hand.

Step 6

In a blender, such as a Vitamix, combine the roasted garlic, vegan mayo, silken soft tofu, salt, and fresh lemon juice (start lower and add more as needed).

Step 7

Blend until completely pureed into a thick and creamy aioli. Pour the aioli into a bowl.

Step 8

Add more lemon juice and/or salt to taste and whisk. I always recommend starting off with less lemon juice. Depending on how sour your lemons are, you can easily add more to taste.

Step 9

Add the white truffle oil and completely whisk into the aioli. The amount of the truffle oil depends on the amount of truffle flavor you prefer.

Step 10

Add and combine some freshly ground black pepper and minced fresh parsley.

Step 11

Chill in the fridge and use as a spread for sandwiches or wraps, or as a dipping sauce!