Substitute for Minced Garlic: The Simple

Chef-Approved Swap

Why look beyond minced garlic?

Peeling, chopping and cleaning boards takes time; and raw garlic can burn quickly in hot pans. If you cook on busy weeknights, you need flavour that’s fast and consistent.

Meet spred: ready when you are

spred blends cold-stoneground garlic with natural oils for a smooth, spoonable texture that melts evenly into heat. It’s vegan, dairy-free and free from preservatives and artificial colours.

How to swap spred for minced garlic

• Rule of thumb: 1 teaspoon spred 60% ≈ 1 medium clove.
• Add directly to hot pans for stir-fries, sauces and sautés.
• Stir through cooked pasta or mash for instant garlic richness.
• Use 40% for balanced flavour; 20% for gentle dishes.

Ideas beyond garlic bread

• Creamy garlic pasta: toss hot pasta with 2–3 tsp spred and a splash of pasta water.
• Roast veg glaze: melt spred over carrots, mushrooms or courgettes before roasting.
• Quick marinades: whisk spred with lemon juice and herbs for tofu, mushrooms or potatoes.
• Garlic drizzle: blend spred 20% with olive oil for a mild finishing sauce.

Why home cooks are switching

No peeling, no waste and no lingering chopping-board smell - just reliable flavour straight from the fridge. Pair with our refill system to cut plastic and keep your favourite strength on hand.

FAQs

Does spred burn like raw garlic?
It’s more forgiving than raw garlic — the oils help distribute heat and flavour evenly.

How should I store it?
Keep chilled at 0–8°C and enjoy within 28 days after opening.