May 12, 2021
This garlic bread recipe is the vegan version of the classic that many of us remember and love. It's a sliced, pull-apart French baguette dressed with simple ingredients like grated garlic, chopped fresh parsley, and my vegan parmesan. You can also put some slices of vegan mozzarella between the bread slices for cheesy garlic bread.
Homemade garlic bread is a perfect accompaniment for soups, curries, Italian salad, lasagna, baked ziti, or ravioli. I often eat leftovers as a snack with spicy marinara dipping sauce or spinach & artichoke dip.
Grating the garlic for the vegan garlic butter produces a better texture than mincing it. I used a box grater to grate the garlic. Be careful not to cut your fingers, since garlic cloves are small. After the garlic is grated, I chop it again with a chef's knife just to make sure that none of the pieces are too large.
Is garlic bread vegan? Traditional garlic bread typically contains parmesan cheese and butter, which are not vegan. To make it vegan, we're replacing the butter with vegan butter (I used Earth Balance for this recipe, but if vegan butter is unavailable in your area, or unreasonably priced, try my homemade vegan butter recipe). We'll also use my vegan parmesan (made with almonds, nutritional yeast, garlic powder, and onion powder) as a replacement for the parmesan cheese. Traditional baguettes are vegan, but you may also want to check the ingredients before you buy one.
Do I need to wrap my garlic bread in foil before baking it? Wrapping your garlic bread in foil keeps it from getting too crunchy. I like my garlic bread just a little bit crunchy on the outside with a super soft, buttery, garlicky middle. To achieve that, I wrap the garlic bread in foil and bake for 15 minutes at 375°F. However, if you want crunchier garlic bread with a crispier crust, you can bake it for 10 minutes without the foil. You may also want to bake your bread without the foil if your baguette is very soft.
I don't like tearing bread apart at the dinner table. What can I do instead? After you take the bread out of the oven and let it cool for about 5 minutes, use a serrated knife to cut the slices completely.
How should I store and reheat leftovers? This bread is best fresh, but if you have leftovers you can keep them wrapped in the refrigerator for a few days. I wrap the bread back in the foil it was baked in. To reheat, wrap the portion you want to heat in foil, then bake at 350°F for 7-10 minutes.
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Preheat your oven to 375°F (190°C).
Use a serrated knife to slice your baguette into pieces about 1/2” wide (12 mm). Slice as close to the bottom of the baguette as you can while still leaving the bottom crust intact to keep the loaf together. You want to ensure you can pull the pieces far enough apart to spread garlic butter in between.
Cut a piece of aluminum foil longer than the baguette and place the baguette on top of the foil.
Add garlic butter ingredients (vegan butter, garlic, parsley, and vegan parmesan) to a small bowl and use a fork to mix everything well.
Spread a generous amount of garlic butter between each slice of bread, making sure to coat the bread as evenly as possible.
Spray a thin layer of olive oil on top of the baguette, then sprinkle additional vegan parmesan on top. (If you don’t have olive oil spray, you can use a pastry brush to spread a thin layer of olive oil on top of the baguette.) Wrap the baguette in foil and bake in the preheated oven for 15 minutes. You don’t need a baking sheet, you can put it directly on the oven rack.
Remove from the oven and cool for 5 minutes before serving.
For a cheesy variation, put slices of vegan mozzarella in between the slices of bread. (Link to mozzarella recipe in post above).
This bread is crunchy on the outside and soft in the middle; if you want crunchier bread, you can bake it without the foil for 10 minutes.
If you would rather not tear apart your bread with your hands, use a serrated knife to fully slice the bread after it comes out of the oven.
Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.
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