Vegan Confit Garlic, Cumin & Dill Spread

Sometimes you need toast. Its fact, especially when its spread with a thick, creamy, garlic laden spread… this is too delicious.


1 Garlic Bulb

150ml Olive Oil

400g Vegan Cream Cheese

20g Fresh Dill, finely chopped

1 tsp Ground Cumin

1 tsp Lemon Juice

½ tsp Flaked Salt

Chopped Pistachios, Lemon Zest, Olive Oil & Copious wedges of bread to serve


1. Begin with the garlic. Peel the cloves and add to a small pan. Add enough oil to cover them completely.

2. Heat over a medium low heat until the oil reaches 90C. Allow to cook, maintaining this temperature for 30 minutes. If the oil bubbles, just reduce the heat and remove the pan for a minute before popping it back.

3. Once cooked, add the garlic cloves to a bowl of iced water, reserving the oil. Store in an airtight jar, submerged in their cooking oil.

4. When ready, take 5 cloves and mash with a fork, stir through the cream cheese with 2 tsp of the garlic oil. Taste and adjust the seasoning to your liking.

5. Spread onto toast, drizzle with a little more oil and enjoy