Quick and easy, this Vegan Garlic Bread is super delicious and flavorful. Make this cozy classic side dish in just 20 minutes with only 5 ingredients including the bread!
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Hey Internet, I’m excited to share with you today a quick and easy side / snack my husband and I have been enjoying lately: vegan garlic bread!
This classic side is PERFECT to serve with pasta, salad, and more. The other night we had it alongside our Italian Salad and Vegan Ragu and it was so good.
The best thing about this bread is that it is super duper easy to make, but its other best quality is that it’s really fast!
You can make this side dish in just 20 minutes, and it’s easy enough to prepare and pop in the oven while you’re cooking other things.
Or just dip these in marinara sauce and call that your dinner, no judgement.
You also only need 5 ingredients to make this and that includes the bread! I didn’t make my own because I am WAY too lazy for that, but you could and that’d be delicious.
This recipe uses a little vegan parmesan, but you could add some vegan mozzarella or another cheese to make this a super cheesy garlic bread--yum!
But let’s just get into this super simple recipe so you can get to noshing!
What You’ll Need
- Bread: I used a long (about 2 feet) loaf of French bread for this recipe. Any French, Ciabatta, Italian, or Vienna loaf should work quite well in this recipe. I reckon it'd be great with sourdough too! I recommend you get a loaf you can slice yourself (not pre-sliced) so you can use the hasselback method described below, which helps keep the fillings in the bread.
- Garlic: You can use as much or as little garlic as you'd like! We used about 7 cloves, but I've also done it with a whole head and it's quite delicious. If you want to be a bit more conservative with your garlic, try 3 or 4 cloves.
- Vegan butter: So... vegan butter contains oil--and yes I am a mostly oil-free food blogger. But I still use oil on rare occasion and I think it's worth it for this recipe. You can use any vegan butter you'd like--I used Miyoko's vegan butter and it was delicious. HOWEVER I have definitely tested this with canned coconut milk and it absolutely works. You might want to add a pinch of salt and turmeric to the coconut milk or cream and then spread it into the bread.
- Vegan Parmesan cheese: While not a necessity, this adds a lot of delicious flavor and gooeyness to the vegan garlic bread. Highly recommend. I love Violife Vegan Parmesan for this, but Follow Your Heart is quite good too--those are the only brands I've personally tried.
- Parsley: Fresh herbs are delicious in garlic bread. I used flat leaf parsley, but you could also try basil, chives, or anything you like.
- Freshly cracked black pepper, optional: Pre-ground pepper will become a thing of the past in your household once you get used to the deliciousness of freshly cracked black peppercorns. I recommend a little of that in the garlic butter mixture, but it's optional.
- Sea salt, optional: If your vegan butter is unsalted, or you're using coconut milk, add a pinch of salt to the mixture. If using salted vegan butter, there's really no need for this.
- Aluminum foil: You'll need a very large sheet of aluminum foil to properly wrap the garlic bread for this recipe. I highly recommend using heavy duty aluminum foil. If you don't like aluminum foil to touch your food, then wrap the loaf in parchment paper and then in the foil.
How to Make Vegan Garlic Bread
- This recipe comes together quite quickly, so preheat your oven to 375 degrees Fahrenheit (or 190 degrees Celsius) before you begin.
- I highly recommend using a microplane to grate your garlic (or the fine side of a box grater), but you can also mince it. Grating it turns the garlic almost into a paste, which helps it blend well with the other ingredients and coat the bread more evenly.
- Grate the vegan Parmesan cheese if not already grated (some comes that way).
- Melt the butter in a medium bowl. If using coconut milk, you want the white part of the canned coconut milk, not the clear stuff at the bottom.
- Mix together the melted vegan butter (or coconut milk), garlic, vegan Parmesan, herbs, and salt/pepper (if desired).
- Using a serrated knife, slice the bread in 1-inch sections, but don't cut all the way through. Think of it like a hasselback potato. Slice it most of the way down. This will help the butter from seeping out during the baking process, and keep all that delicious flavor inside the vegan garlic bread. Place the loaf on a very large sheet of heavy duty aluminum foil (use enough to wrap the entire baguette).
- Using a small spatula or spoon, add a generous amount of the mixture into each crevice of the bread, spreading it around the inside walls of each slice. It may help for someone else to hold open each piece, but it can be done alone too. If you have any leftover butter mixture, use your hands or a basting brush to rub it all over the outside of the bread.
- Wrap the bread up completely, place on a large tray (diagonally if you have to) and bake in a 375 F (or 190 C) oven for 5 minutes covered. Then remove the tray, carefully unwrap the edges, and bake for 5 minutes or until crispy to your liking. We like our garlic bread on the softer side.
- For really crispy garlic bread, try broiling these for a minute or two--follow the directions that came with your oven and make sure to use a pan meant for broiling.
- Serve and enjoy!
What to Serve with Garlic Bread
You can eat anything with garlic bread or just eat it by itself. We like to dunk it in marinara or our vegan vodka sauce. It's also really good with our cashew pesto.
It goes great with salads like this Italian salad or this creamy avocado salad.
It also goes really well with pasta, like this Vegan Ragu, American Goulash, Pasta Puttanesca, Lemon Ricotta Pasta, or Chickpea Florentine.
Really love garlic? Try serving it with my vegan garlic noodles!
More Vegan Appetizers
Love appetizers? Me too. My family actually used to make a night of just appetizers for New Year’s Eve when I grew up. It was really fun.
Try some of these awesome vegan sides and apps:
- Seitan Chicken Nuggets
- Vegan Stuffed Mushrooms
- Vegan Pierogi
- Teriyaki Cauliflower Wings
- Vegan Brie
- Vegan Crab Rangoon
- Potato Nachos
- Mushroom Pate
- Kale Artichoke Dip
- Mushroom Lentil Pate
Anything Else?
As always, I hope you love this recipe--I know I do, and Mr. Zardyplants does too. We ate the whole batch in one night, hah.
This Vegan Garlic Bread is:
- Garlicky (I’d hope!)
- Buttery
- Herby
- Cozy
- Fresh
- Satisfying
- And oh so delicious!
Let me know in the comments below if you make this recipe or tag me @Zardyplants on Instagram so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
Also, one quick request: if you love how this recipe looks or tastes, please leave me a 5-star rating and a nice comment–ratings help more people find my recipes which helps me keep providing them! Thank you!
<3 Liz
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Vegan Garlic Bread
- Total Time: 20 minutes
- Yield: 22 slices 1x
- Diet: Vegan
Description
Quick and easy, this Vegan Garlic Bread is super delicious and flavorful. Make this classic side dish in 20 minutes with only 5 ingredients!
Ingredients
- 2 foot baguette (use less of the other ingredients if shorter) (see note 1)
- ½ cup melted vegan butter or canned coconut milk (see note 2)
- 7-8 cloves garlic, grated (use as much or as little as desired)
- â…“ cup vegan Parmesan cheese, grated (see note 3)
- ÂĽ cup flat leaf parsley, chopped finely (or any herbs)
- Freshly cracked black pepper, to taste, optional
- Pinch of sea salt, optional (see note 4)
Instructions
- Prep the oven: This recipe comes together quite quickly, so preheat your oven to 375 degrees Fahrenheit (or 190 degrees Celsius) before you begin.
- Grate the garlic: I highly recommend using a microplane to grate your garlic (or the fine side of a box grater), but you can also mince it. Grating it turns the garlic almost into a paste, which helps it blend well with the other ingredients and coat the bread more evenly.
- Grate the cheese: Grate the vegan Parmesan cheese if not already grated (some comes that way).
- Melt the butter: Melt the butter in a medium bowl. If using coconut milk, you want the white part of the canned coconut milk, not the clear stuff at the bottom.
- Mix it up: Mix together the melted vegan butter (or coconut milk), garlic, vegan Parmesan, herbs, and salt/pepper (if desired).
- Slice the bread: Using a serrated knife, slice the bread in 1-inch sections, but don't cut all the way through. Think of it like a hasselback potato. Slice it most of the way down. This will help the butter from seeping out during the baking process, and keep all that delicious flavor inside the vegan garlic bread. Place the loaf on a very large sheet of heavy duty aluminum foil (use enough to wrap the entire baguette).
- Add the butter mixture: Using a small spatula or spoon, add a generous amount of the mixture into each crevice of the bread, spreading it around the inside walls of each slice. It may help for someone else to hold open each piece, but it can be done alone too. If you have any leftover butter mixture, use your hands or a basting brush to rub it all over the outside of the bread.
- Bake: Wrap the bread up completely, place on a large tray (diagonally if you have to) and bake in a 375 F (or 190 C) oven for 5 minutes covered. Then remove the tray, carefully unwrap the edges, and bake for 5 minutes or until crispy to your liking. We like our garlic bread on the softer side.
- Like it crispy? For really crispy garlic bread, try broiling these for a minute or two--follow the directions that came with your oven and make sure to use a pan meant for broiling.
- Eat: Serve and enjoy!
- Store: Refrigerate leftover garlic bread in an airtight container (or you can wrap it in the foil it was baked in) for up to 3 days. Reheat in an oven or toaster oven.
Notes
- Note 1: Use gluten-free bread if needed. It is my opinion that the best garlic bread is made from French bread, but you could also try sourdough, multigrain, ciabatta, or anything you like!
- Note 2:Â So... vegan butter contains oil--and yes I am a mostly oil-free food blogger. But I still use oil on rare occasion and I think it's worth it for this recipe. You can use any vegan butter you'd like--I used Miyoko's vegan butter and it was delicious. HOWEVER I have definitely tested this with canned coconut milk and it absolutely works. You might want to add a pinch of salt and turmeric to the coconut milk or cream and then spread it into the bread.
- Note 3:Â While not a necessity, this adds a lot of delicious flavor and gooeyness to the vegan garlic bread. Highly recommend. I love Violife Vegan Parmesan for this, but Follow Your Heart is quite good too--those are the only brands I've personally tried.
- Note 4:Â If your vegan butter is unsalted, or you're using coconut milk, add a pinch of salt to the mixture. If using salted vegan butter, there's really no need for this.
- Note 5:Â You'll need a very large sheet of aluminum foil to properly wrap the garlic bread for this recipe. I highly recommend using heavy duty aluminum foil. If you don't like aluminum foil to touch your food, then wrap the loaf in parchment paper and then in the foil.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Bread, Baking
- Method: Baking
- Cuisine: American, Italian
Keywords: Vegan, Nut-Free, Can Be Soy-Free, Can Be Gluten-Free, Vegan Garlic Bread
Kelly S.
YUM! All I had to buy was the bread, had everything else on hand and this seriously only takes like 5 mins to be ready for the oven! Better than any store bought garlic bread we've had. So good, thank you! <3
★★★★★