There’s a lot to love about garlic bread. It’s crunchy on the outside, fluffy on the outside, and covered in buttery, garlicky goodness. Moreover, it’s extremely easy to make a vegan version at home, thanks to this easy recipe.
To make vegan garlic bread, you’ll need plant-based butter, fresh garlic, and of course…bread! You can also use any type of bread that your heart (and stomach) desires. This includes gluten-free varieties.
Plus, since garlic bread is extremely versatile, you can serve this recipe as a side dish for your favorite entrees. Personally, we love pairing it with our Vegan Eggplant Parmesan or Spring Minestrone Soup. Enjoy!
- Bread. Italian and French bread are classic choices, but you can use any type you’d like. This includes whole wheat or gluten-free bread, too.
- Vegan Parmesan cheese. We used our easy vegan Parmesan cheese for this recipe. However, you can use your favorite store-bought version as well.
- Plant-based butter. For this recipe, we used Country Crock’s olive oil plant butter.
- Garlic. Freshly minced garlic will always taste best, but minced garlic from a jar works fine. To achieve next-level flavor, try growing your own garlic and storing fresh cloves in a garlic keeper.
How to Make Vegan Garlic Bread
Whether you’re making a large batch or preparing a few pieces, this vegan garlic bread will hit the spot. The recipe, which can be easily adapted according to your taste buds, takes about 15 minutes to prepare.
1. Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with a silicone mat or parchment paper. (You might need more than one baking sheet, depending on how much garlic bread you’re making.)
Place the sliced bread on the baking sheet.
2. In a small bowl, combine the melted butter and minced garlic. Mix well.
3. Liberally brush the garlic butter onto the bread.
4. In another bowl, combine the vegan Parmesan cheese and chopped parsley. You can also add salt and pepper, if you’d like.
5. Sprinkle the mixture onto the bread.
6. Bake for 8 to 12 minutes until toasted. (Keep in mind that every oven is different, so watch your bread closely. The best baking time depends on the thickness of your bread and your specific oven.)
Recipe Tips, Variations, and Substitutions
- Use your favorite bread. This recipe can be easily adapted for your favorite bread, whether that’s standard sliced bread or gluten-free bread. Anything goes!
- Add more garlic. For a stronger garlic flavor, add even more minced garlic (or garlic powder) than the recipe calls for.
- Switch up the herbs. Try using fresh basil instead (or with) parsley.
- Top with vegan cheese. Craving cheesy garlic bread? Sprinkle shredded plant-based mozzarella on the bread before baking.
- Drizzle with olive oil. Just before serving the bread, add a drizzle of high-quality extra-virgin olive oil.
- Try adding artichokes. If you like this recipe, you might also like our Roasted Artichoke & Garlic Spread.
How to Store Leftovers
Garlic bread is best enjoyed the same day. However, if you must store it, you can do so on the countertop. Let the garlic bread cool completely, then wrap it aluminum foil. Eat it within 3 days.
Although you can store vegan garlic bread in the refrigerator, this method usually isn’t recommended. That’s because garlic bread can quickly dry out in the refrigerator. Instead, consider storing it in the freezer. Wrap the cooled garlic bread in aluminum foil and place it in a freezer-safe bag for up to 3 months.
To reheat frozen vegan garlic bread, place it in the oven for 10 to 15 minutes at 350 degrees Fahrenheit. The best time frame depends on the thickness of your bread, so be sure to keep an eye on it.
- Vegan Eggplant Parmesan — Garlic bread is the perfect partner for vegan eggplant Parmesan.
- Creamy Pumpkin Soup — Perfectly creamy and smooth, this soup tastes delicious with bread.
- Vegan Vodka Sauce — Dip your garlic bread in this vodka sauce or serve it with vegan penne alla vodka.
Easy Vegan Garlic Bread
- 1 loaf sliced bread Italian or your bread of choice
- ⅓ cup unsalted butter melted
- 4 garlic cloves finely minced
- 6 tablespoons vegan cheese Parmesan
- 2 tablespoons fresh parsley chopped
- ½ teaspoon salt optional
- ¼ teaspoon ground black pepper optional
- Preheat the oven to 350 degrees Fahrenheit.
- Line a large baking sheet with a silicone mat or parchment paper. You might need more than one baking sheet, depending on how much garlic bread you’re making.
- Place the sliced bread on the baking sheet.
- In a small bowl, combine the melted butter and minced garlic. Mix well.
- Liberally brush the garlic butter onto the bread.
- In another bowl, combine the vegan Parmesan cheese and chopped parsley. You can also add salt and pepper, if you’d like.
- Sprinkle the mixture onto the bread.
- Bake for 8 to 12 minutes until toasted.
- This recipe can be easily adapted for your favorite bread, whether that’s standard sliced bread or gluten-free bread. Anything goes!
- For a stronger garlic flavor, add even more minced garlic (or garlic powder) than the recipe calls for.
- You can also use softened butter. If so, mix the butter and garlic with a spoon and spread it on the bread with a butter knife.
- Keep in mind that every oven is different, so watch your bread closely. The best baking time depends on the thickness of your bread and your specific oven.
- Just before serving the bread, try adding a drizzle of high-quality extra-virgin olive oil.
- Store cooled garlic bread on the countertop. Wrap it in aluminum foil and eat it within 3 days.
- It’s not recommended to store garlic bread in the refrigerator. That’s because it can quickly dry out the bread. Instead, wrap it in aluminum foil and place in the freezer. When stored in this way, it will last up to 3 months.
About the Author
Kirsten Nunez is a journalist who focuses on healthy food and cooking. Her vegan and plant-based recipes have appeared on VegNews, eHow, Shape, and more. When she’s not creating vegan recipes for Clean Green Simple, you can find her experimenting in the kitchen and sharing plant-based meals with friends and family. More articles by Kirsten.