This easy Vegan Garlic Bread recipe is the ultimate in buttery, garlicky, bread to serve with your favorite vegan dinners and lunches. You’ll love this toasted bread infused with garlic and herbs.
I love making vegan garlic toast for special occasions, but it’s also perfect for a weeknight dinner as well. Are you into meal prepping like me? I love making a batch of this bread on a Sunday afternoon. Then all I have to do is reheat a slice or two in the toaster oven to serve with meals throughout the week.
Cut your slices nice and thick to make this just like Vegan Texas Toast.
Why This Recipe is a Winner
- Raw garlic is cooked briefly to tame the strong flavor it can imbue when raw
- Adding chilled butter to the cooked garlic butter mixture creates a spread. That’s because a vegan garlic bread spread goes more evenly across the top of the bread slices. Whereas melted butter is too easily absorbed by the bread slices.
- The perfect blend of herbs makes this bread both tasty and colorful!
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Lemon — We’ll use both the zest and the juice of the lemon.
- Oats — I used rolled oats for this recipe, but you can substitute instant oats.
- Chia — We’ll add some ground chia seeds to create a thicker texture. You can use whole chia seeds; I just prefer ground because it creates a smoother finished texture.
- Syrup — I used maple syrup, but you can substitute agave nectar.
- Milk — We’ll use almond milk for the best overnight oats! Substitute your favorite plant-based milk.
- Yogurt — I love adding some plant-based yogurt (plain, unsweetened) for an even more tangy flavor.
- Protein Powder — I add some vanilla protein powder for increased flavor and nutrients. If your protein powder is not sweetened, you may want to add an extra teaspoon or two of sweetener.
- Cornstarch — We’ll use cornstarch to thicken the lemon curd topping.
- Turmeric — A pinch of turmeric makes that lemon curd sunny yellow.
- Baguette — I used 2 whole-grain baguettes (the whole-grain baguettes are more petite, so 2 equaled the size of one regular baguette)
- Vegan butter — Any spreadable vegan butter or margarine works, or you can make your own dairy-free butter.
- Garlic — You’ll need 2 to 3 cloves of fresh garlic or use several tender cloves from garlic confit.
- Vegan parmesan — Go Veggie Parmesan or Daiya grated Vegan Parmesan are brands of plant-based parmesan. You can find these at health food stores or sometimes the health food aisle of local grocery stores. Or you can make homemade vegan parmesan.
- Herbs — You’ll need some dried oregano and parsley. Use either fresh or dried parsley.
- Salt — A little bit of salt makes a big impact on the flavor of this bread.
What Bread is Best for Garlic Toast?
Baguettes are best for vegan garlic bread because they are most often made without animal products. You can buy baguettes of varying sizes and lengths. You can even find whole-grain baguettes which are much healthier thanks to their added fiber. Select baguettes that are the right thickness for your tastes. I prefer thick baguettes that leave plenty of space for smearing vegan garlic butter on top!
How to Make Vegan Garlic Bread
So, let’s get to how to prepare this best vegan garlic bread. It’s really a very easy process that will have you enjoying this bread very soon.
- Cook vegan butter and minced garlic in a microwave.
- Add the remaining butter, vegan parmesan, oregano, salt, and chopped parsley and stir to combine.
- Spread the butter mixture over the top of each baguette slice.
- Place buttered slices on a prepared pan.
- Bake until the bread is toasted.
- Remove the pan from the oven and allow the toast to cool slightly. Serve warm.
Be sure to keep your eye on the toast as it cooks. The goal is to get the bread toasted a nice, golden brown.
Remove from the oven and allow the toast to cool slightly. Serve warm.
How to Make Garlic Bread Without Butter
You can make garlic-infused bread without butter by substituting olive oil for vegan butter. Simply use a pastry brush to brush the olive oil mixture evenly across each slice of bread. Then follow the instructions in this recipe to toast the bread.
Garlic bread with olive oil is delicious served beside a favorite salad, such as this Vegan Cobb Salad.
Are baguettes vegan?
Most French Loaves, bagels, baguettes, and even whole grain baguettes are made without dairy and eggs. This is great news! You can serve whole-grain baguettes with your favorite recipes.
Is garlic bread vegan?
Most garlic bread you see in a store is not vegan. In fact, I did some research and couldn’t find a store-bought garlic bread that was dairy-free. This is because they’re made with cow milk-based butter and cheeses. That’s why it’s good to have this vegan Italian bread recipe so you can make your own.
What goes best with garlic bread?
Is garlic vegan?
Garlic is vegan because it’s entirely plant-based. In fact, I love cooking with garlic because it adds lots of delicious flavors to my vegan recipes.
If you love this vegan garlic toast, here are some vegan Mediterranean dishes you can serve it with.
Vegan Garlic Toast
- Preheat oven to 350°F/175°C. Place a sheet of parchment paper over a large baking pan. Cut loaf into 16 slices.
- In a small, microwave-safe bowl add 1 tablespoon butter and minced garlic. Microwave for 30 seconds to soften the garlic. Allow to cool slightly, then add remaining butter, vegan parmesan, oregano, salt, and chopped parsley. Stir to combine.
- Spread butter mixture over the top of each slice. Place buttered slices on prepared pan.
- Bake on center rack for 8 minutes. Turn on the broiler and move the pan up to the top rack and cook for 1 to 3 minutes, until the bread is toasted.
- Remove from the oven and allow the toast to cool slightly. Serve warm.
(The products above contain sponsored links to products we use and recommend)
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.