Garlic bread lovers, we have a surprise for you: The BEST Vegan Garlic Bread is here! We took all our knowledge of garlic bread and gave it the vegan twist. It has all the addictive deliciousness you know and love but without the dairy!
It’s buttery, savory, brimming with garlicky goodness, and can be made gluten-free, too! With just 7 ingredients and 25 minutes required, all your garlic bread dreams are about to come true. Let’s do this!
Who Invented Garlic Bread?
Garlic bread (also called garlic toast) is one of the most delicious things ever created. It’s a strong claim, but one we stand behind! So who is to thank for this delicious creation? Garlic bread’s roots go back as far as ancient Rome and may also be inspired by bruschetta, invented in Italy around the 15th century (source).
Versions of garlic bread are popular throughout North America and Europe. The following is our dairy-free take on the toasty, garlicky, buttery dish!
How to Make Vegan Garlic Bread
This vegan garlic bread starts with a buttery spread made with your favorite dairy-free butter (we like Miyoko’s), chopped garlic, fresh parsley, and salt and pepper. It’s perfectly garlicky, herby, salty, and creamy!
After mixing it together, the spread becomes slightly softened and perfect for lathering on your favorite bread. We tested with sourdough, gluten-free, and whole wheat sandwich bread as well as a baguette, and all worked incredibly well!
The last steps are to sprinkle with vegan parmesan cheese and bake to golden perfection!
We hope you LOVE this garlic bread! It’s:
Buttery
Savory
Toasty
Easy to make
Perfectly garlicky
& Incredibly delicious!
What To Serve with Garlic Bread
It’s the perfect side for soups, pasta, pizza night, and beyond! Try it paired with our Easy 1-Pot Tomato Soup, 1-Pot Vegan White Bean Soup, Easy Penne Arrabbiata, Easy Vegan Lasagna, or Chickpea Caesar Salad (30 Minutes!).
More Comfort Food Sides
- Perfect Vegan Cornbread
- Instant Pot Mashed Potatoes (No Drain, 20 Minutes!)
- Perfect Roasted Potatoes
- Fluffy Vegan Spelt Rolls
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
The BEST Vegan Garlic Bread
Ingredients
- 8-10 slices bread of choice (ensure vegan as needed // sourdough, sandwich, and gluten-free bread all work wonderfully! // or use one large halved baguette)
- 1/2 cup unsalted vegan butter (Miyoko's for best flavor)
- 2 Tbsp finely minced garlic (4 large cloves garlic yield ~2 Tbsp // or sub 2 tsp garlic powder)
- 2 Tbsp freshly chopped parsley
- 1/2 tsp sea salt
- 1 pinch black pepper
- 3-7 Tbsp vegan parmesan cheese (or store-bought)
Instructions
- Preheat the oven to 375 F (190 C).
- In a small mixing bowl, combine the vegan butter, garlic, parsley, salt, and pepper. Mix well until the parsley and garlic are evenly distributed and the butter is slightly softened and spreadable.
- Place ~1 Tbsp of butter mixture on each slice of bread, spreading it evenly, reaching all the way to the edges of the bread. Be generous! Place the bread in a single layer on a large bare baking sheet (for larger bread you may need 2 sheets) — it’s okay if the bread is very close together or touching as long as it’s not overlapping.
- Evenly sprinkle ~1-2 tsp of vegan parmesan cheese on each slice of bread.
- Place the bread in the oven for 12-15 minutes, or until the edges are just turning golden and the vegan parmesan is looking lightly toasty.
- Remove the bread from the oven and let it cool for 2-3 minutes before serving! It's delicious paired with our Easy 1-Pot Tomato Soup, 1-Pot Vegan White Bean Soup, Easy Penne Arrabbiata, Easy Vegan Lasagna, or Chickpea Caesar Salad (30 Minutes!). Enjoy!
- Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days or in the freezer for up to 1 month. Reheat in the oven at 350 F (176 C) until warmed through, ~5-10 minutes.
Sandra says
Yum!
xoxo!
DANIELLE LOVE says
This was delicious! I used a sourdough loaf and Follow Your Heart parmesan cheese. I made half with the parmesan cheese and half without. Both were amazing!
We’re so glad you enjoyed both versions, Danielle! Thank you for sharing! xo
Kerreena says
My whole family loved this. Thank you
We’re so glad you and your family enjoyed it, Kerreena! Thanks so much for the lovely review. xo
Sj says
Can I freeze the left over butter? I’d hate for it to go to waste. It’s too good 👍 😉
Hi! The parsley won’t be as vibrant in color after freezing, but otherwise it would work!
Michelle Johnson-Weider says
Incredibly delicious garlic bread! We used a sourdough loaf as the base. Amazing.
We’re so glad you enjoyed it, Michelle. Thanks so much for the lovely review! xo
Shannon says
This was DELICIOUS!!! I haven’t had garlic bread since becoming vegan and I have never had non-vegan garlic bread that was this good!! Absolutely making again and again. Thanks again for another great recipe!!
Woohoo! Thanks so much for the great review, Shannon!
Dee-Anna says
I’m not a fan of parsley do you have any suggestions for a substitution?
Hi Dee-Anna, it will still be delicious is you leave it out!
Samantha says
Do you think I can sub the parmesan cheese with nutritional yeast? Hoping to try today without having go to the store.
Hi Samantha, that could work, it won’t taste quite the same so you may want an extra pinch of salt, too!
Lily says
Do you think I could make this with half butter and half olive oil? Thanks in advance!
Hi Lily, It won’t be quite as rich, but we do think it would work! Let us know how it goes!
PamD says
yum! Now to use this to make a sandwich!
Yum! That would be extra delicious =)
VICKY says
Made this with sour dough bread and it was a hit! Can’t wait to try it with a baguette too! Do you think this could work well with olive oil instead of butter? Thank you!
Woohoo! Thanks so much for the great review, Vicky. We haven’t tried this with olive oil but we think it would work, you might want to use slightly less than the butter amount, though! Let us know how it goes!
Autumn says
This garlic bread is the BEST recipe I’ve ever had! So delicious and indulging. Will absolutely be making this again and again and again!
Aw, this is SO great to hear, Autumn! Thank you for the lovely review! xo