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CAVA Garlic Dressing Recipe

This creamy CAVA-inspired garlic dressing is bold, smooth, and perfectly drizzle-able. I make it with fresh garlic, lemon juice, aquafaba, and oil for that classic restaurant-style flavor that works on bowls, salads, wraps, and shawarma.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 People
Course: Dressing, Sauce
Cuisine: Lebanese, Mediterranean
Calories: 130
Ingredients Equipment Method Notes

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

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

Method
 

Step 1
  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.
    CAVA Garlic Dressing Recipe
Step 2
  1. 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.
    CAVA Garlic Dressing Recipe
Step 3
  1. 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.
    CAVA Garlic Dressing Recipe

Notes

I always recommend using the freshest garlic possible because it’s the main flavor here. If raw garlic feels too strong, blanch the cloves in boiling water for about 30 seconds before blending.
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.