I couldn't find a way to mellow out the raw garlic taste without using a lot of oil, so I decided to roast the garlic first. The taste is remarkable, as well as lower in calories than the traditional garlic paste.
In a large pan on medium heat, add 2 tablespoons of olive oil. Add garlic cloves and heat, stirring frequently, until all the cloves are at least partly browned and softened.
Pour roasted garlic cloves and oil from the pan into a food processor. Add salt and process until finely chopped. Scrape down the sides using a spatula as needed.
While the food processor runs, drizzle in remaining olive oil. Stop to scrape down the sides using a spatula if needed throughout the process. Resume processing, this time gradually adding vegetable stock.
Gradually add the lemon juice while running the food processor. The mixture will start to turn white. Continue processing, scraping down the sides as needed, until the mixture has the consistency of whipped egg whites.