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–+ servings
Two loaves of garlic bread with text overlay that reads vegan garlic bread.
5 from 23 votes

Vegan Garlic Bread

This vegan garlic bread is crispy on the edges, soft and fluffy inside, and packed with bold garlicky flavor. It’s easy to make with simple ingredients and can be enjoyed as-is or upgraded to cheesy garlic bread with your favorite vegan cheese.
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 6 - 8
Author: Sam Turnbull

Ingredients

  • 1 loaf French bread or baguette cut in half lengthwise
  • ½ cup vegan butter softened if needed (not melted)
  • 4 - 5 cloves garlic finely minced or pressed
  • 1 tablespoon fresh parsley finely chopped
  • Salt & pepper to taste

For cheesy garlic bread (optional):

  • 1 cup vegan mozzarella homemade or store-bought
US Customary - Metric

Instructions

Oven Method:

  • Preheat the oven to 425°F (220°C).
  • Make the garlic butter: In a small bowl, mix together the vegan butter, garlic, parsley, and season with salt and pepper to taste.
    Garlic butter in bowl with spoon.
  • Assemble: Place the bread cut-side up on a large baking sheet. Spread the garlic butter evenly over the surface, right to the edges.
    Spreading garlic butter onto bread in pan.
  • Bake the garlic bread: Bake for 8–12 minutes, until warmed through and lightly golden around the edges. If adding cheese, add it during the last 2–3 minutes of baking (see Notes for cheese melting tips).
    Two loaves of vegan garlic bread in pan.

Air Fryer Method:

  • Preheat the air fryer to 375°F (190°C). Prepare and assemble the garlic bread as directed above. Air fry for 4–6 minutes, until heated through and lightly golden. If adding cheese, sprinkle it on and air fry 1–2 minutes more, watching closely to prevent over-browning.

Notes

Cheese Melting Tips:

  • Using store-bought vegan cheese: For best results, buy a block and grate it yourself (pre-shredded cheese doesn’t melt as well). Store-bought vegan cheese melts more slowly and can dry out or brown before it fully melts. To help it melt evenly, add the cheese during the last 2–3 minutes of baking and loosely tent the bread with foil to trap heat and steam. Once melted, remove the foil and bake for 1–2 minutes more to lightly crisp the top.
  • Using homemade melty vegan cheese (my preference): If the cheese sauce is thick, gently reheat it and whisk in a little water until easily spreadable. Spread over the partially baked garlic bread, then return to the oven or place under the broiler for 1–3 minutes, just until melty and lightly golden in spots.

Storage & Freezing

  • Storage: Garlic bread is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven or air fryer.
  • Freezing: Assemble the garlic bread (without baking), wrap tightly, and freeze for up to 2 months. Bake from frozen, adding a few extra minutes to the bake time.

Nutrition

Serving: 1 serving without cheese (recipe makes 6 servings) | Calories: 311kcal | Carbohydrates: 35g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 3g | Sodium: 518mg | Potassium: 93mg | Fiber: 2g | Sugar: 3g | Vitamin A: 56IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 3mg

Find it online:

https://itdoesnttastelikechicken.com/cheesy-vegan-garlic-bread/

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