Step 1

Preheat the oven to 400 degrees. Cut the tops off of the garlic heads to expose the cloves. Place each head on it's own piece of foil. Drizzle the exposed garlic cloves with olive oil and wrap the foil up around it tightly. Place both bulbs on a baking sheet and roast for 30 minutes. Remove from the oven and allow to cool.

Step 2

Increase the oven heat to 425 degrees and line a baking sheet with parchment paper. Scrub the potatoes and cut any large ones in half. Spread out on the baking sheet and drizzle with 1 tablespoon of olive oil and pepper. Toss to coat and place in the oven. Roast for 30 minutes, flipping halfway. Remove from the oven.

Step 3

Meanwhile, squeeze out the cloves from one of the heads of garlic into a food processor. Add the drained vegan feta, lemon juice, olive oil and a splash of non-dairy milk. Blend until smooth - scraping down the sides as needed and adding more non-dairy milk until it is smooth and creamy. Taste and add salt if needed. Place in the fridge until ready to use.

Step 4

To a bowl add the cloves from the other head of garlic. Use a fork to smash the cloves into a paste. Add 3 tablespoons of olive oil, the chopped herbs & lemon juice and stir to combine. When the potatoes are done, add them to the herbs and toss to coat. Add salt to taste.

Step 5

To serve, spread out the whipped vegan feta on a serving platter. Top with the warm potatoes and serve.