Delicious, easy vegan garlic bread made from scratch and all you need is 4 ingredients and 20 minutes. It’s crispy on the edges, soft on the inside, and filled with irresistible garlic flavour. Make the quick, 3-ingredient dairy-free homemade garlic butter and spread it on either regular or gluten-free bread. Serve it alongside pasta, casseroles, soups, and salads, or just enjoy it on its own.
½cup (113g)vegan margarine or vegan butter(see note below)
3-4cloves (12g-16g)fresh garlic cloves(pressed or very finely chopped, see note below)
1tablespoonfresh parsley(finely chopped, see note below)
1loafFrench bread OR Italian bread OR bread of choice(sliced into 12 slices, see note below)
Instructions
Preheat oven to 350°F (177°C).
Line a baking sheet with parchment paper, and set aside.
Add the vegan margarine (or vegan butter), chopped parsley, and pressed garlic to a small bowl. Mix until everything has been combined.
Spread the vegan garlic butter evenly and generously onto the bread slices.
Place bread slices on the prepared baking sheet and bake for 10 minutes or until the bread is light brown and crispy around the edges.
Remove from the oven, and cool slightly before serving.
Notes
Please read through all the info and tips above before making this recipe.
This recipe makes 12 slices of garlic bread. Feel free to halve or double the recipe based on how much you need.
Any type of bread, regular or gluten-free, can be used for this recipe. If you don't have a French or Italian loaf, you can use a baguette, a sourdough loaf, rolls or buns that have been split in half, regular or thick sliced bread, or even burger or hot dog buns.
Rather than slicing the bread into individual slices, you can also slice the whole loaf lengthwise and spread the garlic butter evenly on both sides of the loaf, then slice the bread into fingers or squares after it has been heated in the oven. If you are doing it this way you will have to heat it for a few minutes longer.
Either vegan margarine in a container or salted vegan butter that comes in stick form will work. If using vegan stick butter, let it sit at room temperature to soften before using since it is quite hard straight from the refrigerator. If it's unsalted, add a pinch of salt to the mixture with the other ingredients before combining.
A range for the garlic is given in the recipe, but use an amount to suit your taste, the higher range is for those who love extra garlic.
If you don't have fresh parsley, use 2 teaspoons of dried parsley flakes instead.
To save time, the vegan garlic butter spread can be pre-made and stored in an airtight container in the refrigerator for up to 1 week.
If you want a crispier top, set the oven to broil for the last 2 minutes of baking time, but keep a close eye on it so it doesn't get too brown or burn.
Nutrition info is based on 1 of 12 slices using the recipe as written, made with an Italian loaf. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.