8-10slicesbread of choice(ensure vegan as needed // sourdough, sandwich, and gluten-free bread all work wonderfully! // or use one large halved baguette)
1/2cupunsalted vegan butter(Miyoko's for best flavor)
2Tbspfinely minced garlic (4 large cloves garlic yield ~2 Tbsp // or sub 2 tsp garlic powder)
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.
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.
Video
Notes
*Nutrition information is a rough estimate calculated with Dave’s Killer Bread (21 Whole Grains), Miyoko's vegan butter, and the lesser amount of vegan parmesan cheese.