This rich, deeply flavorful vegan garlic bread will absolutely blow your mind. Garlicky and made with 8 ingredients, it makes the best snack!
Oh, this vegan garlic bread! I URGE you to try it because it is so good it needs to be shared. It is SO deep in flavor, excellently balanced, and totally melts in your mouth. Truly something else!
This wonderful and easy dairy-free recipe only requires 8 simple and affordable ingredients that you probably have in your pantry already. Please try it and let me know how you like it!
Ingredient notes
- Loaf of Italian or French bread: this vegan garlic bread recipe will work with any type of bread, such as baguette.
- Vegan butter: use a store-bought one or make your own version at home following our recipe! You could also use extra virgin olive oil, but vegan butter is my favorite choice.
- Fresh parsley: fresh basil is also delicious!
Dietary variations
- Make it gluten-free: use gluten-free bread instead.
- Make it soy-free: use soy-free vegan butter or make it at home following our simple recipe. You can also use oil instead.
- Make it oil-free: try our delicious oil-free garlic bread recipe where we use tahini instead of oil.
How to make vegan garlic bread
- Preheat the oven to 400ºF or 200ºC.
- Cut the loaf in half. Then cut the bread almost all the way through into thick slices.
- In a bowl, combine the vegan butter, garlic, parsley, and salt until fluffy.
- Spread inside the cut loaf on both sides of the bread and add the remaining butter to the tops of the loaves of bread.
- Wrap each bread in foil.
- Bake for 15 minutes.
- Serve your vegan garlic bread immediately.
How to store
- Fridge: best when fresh, keep the leftovers in an airtight container in the fridge for 4-5 days.
- Freezer: after the bread has cooled, place in a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge. I suggest slicing before serving.
- Reheat: if you keep it in the fridge, you can reheat it or enjoy it cold, it’s up to you! If you freeze it, when ready to serve, heat an oven or a toaster oven to 425°F or 220ºC, then place the frozen bread slices, butter-side up, on a baking sheet, and bake for about 5 minutes or until the vegan butter melts and the edges are golden brown.
Is garlic bread vegan?
The original garlic bread recipe is not vegan, as it is made with regular butter and sometimes cheese. But this recipe is SO tasty that even non-vegans will be asking for more!
Serving suggestions
Feel free to serve your vegan garlic bread with some tomato soup, vegan chili, tofu scramble... And plenty of other recipes! It also goes very well as a side dish for any kind of pasta dish.
Looking for more vegan bread recipes?
Did you make this vegan garlic bread recipe?
Please leave a comment and rate it below. We’d love to hear from you!
Vegan Garlic Bread
Ingredients
- 1 pound loaf of Italian or French bread
- ½ cup vegan butter, softened
- 4 cloves of garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- ¼ teaspoon salt
Instructions
- Preheat the oven to 400ºF or 200ºC.
- Cut the loaf in half. Then cut the bread almost all the way through into thick slices.
- Combine the vegan butter, garlic, parsley, and salt until fluffy.
- Spread inside the cut loaf on both sides of the bread and add the remaining butter to the tops of the loaves of bread.
- Wrap each bread in foil.
- Bake for 15 minutes or until golden and toasted.
- Serve your vegan garlic bread immediately with some tomato soup, vegan chili, tofu scramble... And plenty of other recipes!
- Keep the leftovers covered in the fridge for 4-5 days. Best when fresh, you can reheat it or enjoy it cold. If you want to freeze it, after the bread has cooled, place in a freezer bag and freeze for up to 3 months.
Notes
- Italian or French bread are my favorite kinds of bread to prepare this vegan garlic bread recipe, but any type of bread will do.
- Use store-bought vegan butter or make your own version at home following our recipe! You could also use extra virgin olive oil, but vegan butter is my favorite choice.
- Fresh basil can be used instead of parsley.
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