Rosemary Aioli
Adapted from The Voluptuous Vegan
Makes about 2 cups

For this recipe, you will need the vacuum packed silken tofu you find on the shelf in the Asian section, not the refrigerated kind. I usually buy extra-firm, but I don’t think it matters all that much. This recipe keeps for a couple of days, although you will need to stir it before you use it. Add the rosemary right before using because I find that if it sits too long, it becomes really pine-y – not in a good way.

1 head garlic
Olive oil
1 box silken tofu
1 1/2 tsp. mustard powder
Juice of 1/2 a lemon
1 tsp. salt
1 tbsp. finely chopped fresh rosemary

Preheat the oven to 375 degrees. Remove the papery outer skin of the garlic and cut off the top fifth. Place the garlic on aluminum foil and drizzle it with olive oil. Wrap the garlic completely in the foil and place on an oven rack to roast for about 30 minutes, or until soft. Allow to cool enough to handle. Squeeze the softened garlic cloves out of their skins.

In a food processor fitted with a metal blade, combine the garlic, two tablespoons of olive oil, the tofu, the mustartd powder, lemon juice, and salt. Process until smooth. Add the rosemary and pulse to combine. Pour into a bowl and let sit about 20 minutes before using.