We have a special treat for all garlic bread fans: the BEST Vegan garlic bread is now available! We have taken all of our garlic bread knowledge and given it a vegan twist. This vegan version has all the delicious, addictive goodness that you love but without the dairy.
This garlic bread is buttery and savory. It can also be made gluten-free! All your garlic bread fantasies are about to become a reality with just seven ingredients and twenty-five minutes. Let’s get started!
Who invented garlic bread?
Garlic toast (also known as garlic bread) is among the most delicious foods ever invented. We stand by this claim! Who is responsible for this tasty creation? The origins of garlic bread can be traced back to ancient Rome. It may have also been inspired by bruschetta, which was invented in Italy around the 15th century.
Garlic bread is popular in North America and Europe. This is our dairy-free version of the buttery, toasty, garlicky dish!
How to make vegan garlic bread
This vegan garlic toast starts with a buttery spread that’s made from your favorite dairy-free (we love Miyoko’s) butter, chopped garlic, parsley, salt, and black pepper. This vegan garlic bread is perfectly garlicky. Herbaceous. Salted. And creamy.
The spread will become slightly softer after mixing and is perfect for spreading on your favorite bread. All of our breads worked great, including sourdough sandwiches, gluten-free, and whole wheat sandwiches.
The last step is to sprinkle with vegan Parmesan cheese and bake until golden perfection.
Ingredients
- Bread of your choice (8-10 slices) (sourdough bread, sandwich bread, and Gluten-free bread work beautifully! // or one large baguette halved)
- Half a cup of vegan butter without salt (Miyoko for the best taste)
- Use 2 Tbsp of finely minced or crushed garlic (four large cloves of garlic will yield about 2 Tbsp, or use 2 tsp of garlic powder).
- Freshly chopped parsley, 2 Tbsp
- Half a teaspoon of sea salt
- Black pepper, one pinch
- 3-7 Tbsp vegan parmesan cheese (or store-bought)
Instructions
- Preheat the oven to 375 F.
- Combine the vegan butter with garlic, parsley, and salt in a small bowl. Mix until parsley and garlic are evenly distributed and butter becomes slightly softened.
- Spread the butter mixture evenly on each piece of bread. Make sure to reach the edges. Be generous! Place the bread on a large baking sheet. (For larger bread, you may need two sheets.) It’s fine if it is close together or touch each other as long as they are not overlapping.
- Sprinkle 1-2 tsp vegan Parmesan Cheese evenly on each slice.
- Bake the bread for 12-15 mins, or until it is golden brown and the vegan cheese looks lightly toasted.
- Let the bread cool down for 2-3 minutes in the oven before serving. This bread is delicious with Easy 1-pot Tomato Soup or Easy Vegan Lasagna. Enjoy!
- In the fridge, leftovers can be kept for 2-3 days. They can also be frozen for up to 1 month. Reheat the pieces in an oven at 350 F until they are warm, about 5-10 minutes.