Welcome! Today, I’m sharing my homemade CAVA garlic dressing recipe, which I honestly can’t stop making.
If you love that creamy white garlic sauce from CAVA—the one you drizzle all over bowls, shawarma, salads, and wraps—this one is for you.
Hi, my name is Dipendra Kumar. I like cooking food and making videos on social media for my recipes. My family and relatives call me a pro chef. I am a good-natured chef.
I tested this recipe many times in my own kitchen until it felt just right. It’s inspired by CAVA’s garlic dressing and traditional Lebanese toum, but slightly looser, drizzle-friendly, and super versatile.
Before we begin, here’s a quick overview of the recipe so you know what to expect.
- Cuisine: Mediterranean / Lebanese-inspired
- Prep Time: 10 minutes
- Cook Time: 0 minutes Servings: 4
CAVA Garlic Dressing Recipe
This creamy garlic dressing is bold, smooth, bright, and garlicky in the best way.
It’s vegan, dairy-free, egg-free, and made with just a handful of pantry ingredients. I use it as a sauce, a dressing, and sometimes even as a spread.
What Is CAVA Garlic Dressing?
CAVA garlic dressing is a creamy white garlic sauce served at the popular Mediterranean fast-casual restaurant, CAVA.
It’s rich but light, super garlicky, and designed to drizzle easily over grain bowls, greens, and grilled proteins.
Unlike thick mayo or traditional toum, this version is smooth and pourable.
Is CAVA Garlic Dressing the Same as Toum?
Not exactly, and this part matters. Traditional Lebanese toum is very thick, fluffy, and intense. CAVA garlic dressing is inspired by toum but loosened up.
It’s more sauce-like than spreadable, which makes it perfect for bowls and salads. I think of it as toum’s more relaxed cousin.
Why You’ll Love
I love this recipe because it’s incredibly simple but tastes restaurant-level good. It uses basic ingredients, no cooking, and comes together in minutes.
Plus, it’s vegan and naturally dairy-free, which makes it great for almost everyone at the table.
What Makes CAVA Garlic Sauce Different From Traditional Toum?
The biggest difference is texture. Traditional toum is thick and whipped, while CAVA garlic sauce is looser and glossier.
Another key difference is aquafaba, which helps emulsify the sauce while keeping it light and drizzle-ready.
This version feels creamy without being heavy, which I really appreciate.
Ingredients
Below is everything you need. Fresh ingredients matter here, especially the garlic.
They say the secret to a delicious dish lies in the ingredients; if the ingredients are proper, the dish becomes delicious.
| Amount | Unit | Name | Notes |
|---|---|---|---|
| 1/2 | cup | Fresh garlic cloves | Peeled, very fresh |
| 1/4 | cup | Lemon juice | Freshly squeezed |
| 1 | teaspoon | Kosher salt | Adjust to taste |
| 3 | tablespoons | Aquafaba | Liquid from canned chickpeas |
| 3/4 | cup | Canola oil | Or avocado oil |
Ingredient Substitutions
If you don’t have canola oil, avocado oil, or grapeseed oil work well.
I avoid olive oil here because the flavor is too strong. If you’re out of aquafaba, one egg white can work, but the sauce will no longer be vegan.
Equipment Needed
You don’t need anything fancy, just reliable tools.
| Amount | Name | Notes |
| 1 | Blender or food processor | High-speed works best |
| 1 | Measuring cups | For liquids |
| 1 | Measuring spoons | For salt |
| 1 | Spatula | To scrape sides |
| 1 | Glass jar | For storage |
How to Make CAVA Garlic Dressing at Home
This process is all about patience and slow blending. Don’t rush it, trust me.
Step 1: Blend Garlic, Lemon, Salt, and Aquafaba
Step 1: Add the garlic cloves, lemon juice, kosher salt, and aquafaba to your blender or food processor.
Blend until the mixture becomes smooth and slightly fluffy. I usually stop once or twice to scrape down the sides so everything blends evenly.
Step 2: Slowly Drizzle in Oil to Emulsify
Step 2: With the blender running on low, slowly drizzle in the oil. Go very slow, almost painfully slow.
This helps the sauce emulsify properly. I usually add about one tablespoon at a time. You’ll see the sauce turn bright white and glossy.
Step 3: Adjust Thickness and Taste
Step 3: Once all the oil is incorporated, taste the sauce. Add more salt or lemon juice if needed.
If it feels too thick, blend in a tablespoon of water or extra aquafaba until it’s perfectly pourable.
Tips for Perfect Emulsion
This sauce rewards patience. Always drizzle the oil slowly, and don’t rush blending.
If your garlic is too harsh, you can blanch it in boiling water for 30 seconds before blending. That softens the bite without losing flavor.
Common Mistakes
The biggest mistake I see is adding oil too fast. That breaks the emulsion. Another mistake is using old garlic, which can taste bitter. Fresh garlic makes a huge difference here.
How to Thin CAVA Garlic Dressing for Salads
If I’m using this as a salad dressing, I thin it with a little water or lemon juice. Just a tablespoon or two turns it into the perfect drizzle for greens.
How to Make CAVA Garlic Dressing Without Aquafaba
You can use one egg white instead of aquafaba. The method stays the same, but keep in mind it won’t be vegan anymore.
Is CAVA Garlic Dressing Vegan?
Yes, when made with aquafaba, this dressing is completely vegan and dairy-free. That’s one of the reasons I love it so much.
How Long Does Homemade CAVA Garlic Dressing Last?
Stored in an airtight container in the fridge, it lasts about 7 days. I always give it a quick stir before using.
Can You Freeze CAVA Garlic Dressing?
I don’t recommend freezing it. The texture changes once thawed, and it loses that creamy emulsion.
Serve
I honestly use this on everything. It’s amazing on shawarma, falafel, rice bowls, roasted veggies, wraps, and salads. I even spread it on sandwiches instead of mayo sometimes.
Nutrition Information
Here’s a general breakdown per serving.
Nutrition (Per Serving)
- Calories: approximately 130
- Fat: 14g
- Carbohydrates: 2g
- Protein: 0g
- Sodium: 195mg
Is CAVA Garlic Dressing Healthy?
In moderation, yes. It’s made with whole ingredients and healthy fats. A little goes a long way, which helps.
CAVA Garlic Dressing vs Traditional Lebanese Toum
Traditional toum is thicker, stronger, and more intense. This CAVA-style version is smoother, lighter, and easier to drizzle. I love both, but this one fits everyday meals better.
Recipe Tips
One tip I always follow is tasting as I go. Garlic strength can vary a lot. Also, don’t skip fresh lemon juice—it balances the garlic beautifully.
Nutrition Benefits
Garlic is known for its antioxidant and immune-supporting properties. Lemon juice adds vitamin C, and using neutral oils provides healthy fats that help with satiety.
Personal Tips
I like making this sauce a day ahead because the flavors mellow overnight.
Sometimes I add a tiny splash of ice water at the end for extra fluffiness. Not traditional, but it works really well for me.
CAVA Garlic Dressing Recipe
Equipment
- 1 Blender or food processor High-speed works best
- 1 Measuring cups For liquids
- 1 Measuring spoons For salt
- 1 Spatula To scrape sides
- 1 Glass jar Airtight, for storage
Ingredients
- 1/2 cup Garlic cloves Peeled very fresh
- 1/4 cup Lemon juice Freshly squeezed
- 1 teaspoon Kosher salt Adjust to taste
- 3 tablespoons Aquafaba Liquid from canned chickpeas
- 3/4 cup Canola oil Or avocado oil
Instructions
Step 1
- Add the garlic cloves, lemon juice, kosher salt, and aquafaba to a blender or food processor. Blend until the mixture looks smooth and slightly fluffy. I stop once or twice to scrape down the sides so everything blends evenly.
Step 2
- With the blender running on low speed, slowly drizzle in the oil. Go very slowly, about one tablespoon at a time, to help the sauce emulsify properly. Be patient here, this step really matters.
Step 3
- Once all the oil is added, check the texture. The sauce should look bright white and glossy. If it feels too thick, blend in one tablespoon of water or extra aquafaba at a time until it’s perfectly pourable.
Notes
This garlic dressing keeps well in the fridge for up to 7 days in an airtight container. I give it a quick stir before using since it can settle slightly.
FAQs:-
Is CAVA garlic dressing the same as toum?
Not exactly. It’s inspired by toum, but CAVA’s version is looser and more drizzle-friendly. I find it lighter and easier to use on bowls and salads.
Can I make CAVA garlic dressing without aquafaba?
Yes, you can use one egg white instead. I do this sometimes, but it won’t be vegan anymore.
Why does my garlic dressing taste too strong?
Raw garlic can be intense. I blanch the cloves for about 30 seconds if I want a softer garlic flavor.
How long does homemade CAVA garlic dressing last?
In my fridge, it stays good for about 7 days when stored in an airtight jar.
Can I use olive oil instead of canola oil?
I don’t recommend it. Olive oil changes the flavor a lot and makes it taste bitter sometimes, so I stick with neutral oils.
Final Thoughts
This homemade CAVA garlic dressing is one of those recipes I always keep in my fridge. It’s creamy, bold, and ridiculously versatile.
I hope you try it and love it as much as I do. Thanks for cooking with me today, and I’ll see you again soon with another cozy, flavor-packed recipe.
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