Quick and easy, this Vegan Garlic Bread is super delicious and flavorful. Make this classic side dish in 20 minutes with only 5 ingredients!
- 3 foot baguette (use less of the other ingredients if shorter)
- 1/2 cup coconut milk or melted vegan butter
- 3-4 cloves garlic, minced (use as much or as little as desired)
- 2 tbsp fresh herbs, chopped finely (we used basil and chives)
- Pinch of salt, optional
- Pinch of turmeric for color, optional
- Prep: Preheat your oven to 375 F (or 190 C) and line a baking tray with a silicone baking mat or parchment paper or foil.
- Mix: Mix together the coconut milk or vegan butter with the herbs. Add salt and turmeric if you wish.
- Coat: There are two ways to coat the garlic bread--dip them in the mixture or ladle it on with a spoon. If you’re slicing your bread down the middle instead of in smaller slices, you’ll need to use a spoon. I only coated one side of the bread--if you choose to coat the other side you may need more mixture.
- Cover: Cover the pan of bread with aluminum foil. If you don’t want aluminum foil to touch your food, you can use parchment paper, I recommend putting foil on top of that. It still won’t touch your food but it will do a good job of keeping the heat in so your garlic bread won’t dry out.
- Bake: Bake for 10 minutes with the cover on and 5 minutes with it off for garlic bread that is crispy on the edges and soft in the middle. Modify these times based on personal preference; bake it uncovered longer if for crispier or take them out sooner after uncovering them for softer. 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.
- Store: Garlic bread is best the first night, but if you store it, refrigerate in an airtight container for up to 5 days and reheat in an oven or toaster oven. Freeze wrapped tightly in plastic wrap and freezer paper for up to 3 months, reheat the same way.
- Note 1: Use gluten-free bread if needed
- Note 2: 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! And, you can slice the bread any way you like. We almost split this down the center and baked it like that, but thought that slicing it in rounds might look prettier in the pictures.
- Note 3: Use fresh garlic if you can. Garlic powder will work but it’s quite potent and doesn’t have the exact same flavor as fresh. You can use jarred minced garlic as a shortcut, but it isn’t as flavorful as freshly cut garlic cloves. If mincing your own garlic, you want the garlic to be cut pretty fine so it spreads easier. Use a garlic press if you prefer. Use as much or as little as you like!
- Note 4: You can use either canned coconut milk or vegan butter for this recipe. We used coconut milk and it was *chef’s kiss* delicious, but vegan butter would work just as well. If you use vegan butter I’d skip the salt. If you’re watching your fat intake, you could use regular carton non-dairy milk for this too, but I’d bake the garlic bread longer with the cover off just so you can be sure the bread isn’t soaked. You can also try thickening the mixture with a little nutritional yeast--yum!
- Category: Bread, Baking
- Method: Baking
- Cuisine: American, Italian
Keywords: Vegan, Oil-Free, Nut-Free, Soy-Free, Sugar-Free, Can Be Gluten-Free, Vegan Garlic Bread