Recipe + Photo by April Viar 

This ones for the real garlic lovers out there. Raw garlic blended with olive oil, Truff Certified Vegan Black Truffle Oil and a dash of fresh squeezed lemon juice. This sauce is perfect for drizzling over vegetables or tofu, serving as a dip, or enhancing your go-to dishes with that extra garlic kick. This simple and versatile sauce is sure to become your new culinary obsession. 

Servings: 16

Garlic Truff Sauce


  • 1/4 tsp salt
  • 1 cup olive oil 
  • 2 bulbs of garlic, peeled
  • 2 tbsp fresh squeezed lemon juice 
  • 4 tbsp Truff’s Certified Vegan Black Truffle Oil 


  • Add the garlic, lemon, and salt to a food processor. Process until the garlic is minced, scraping down the sides as needed.
  • While blending, slowly pour in the olive oil until the mixture emulsifies and becomes smooth.
  • Continue and carefully drizzle in the Truff Certified Vegan Black Truffle Oil. 
  • Once blended, taste and add more salt if needed.


  • I like to pour the sauce into a canning jar with a tight lid and keep it in the refrigerator for 7 to 10 days.