A 'buttery' and totally delicious homemade vegan garlic bread recipe. Perfect for BBQs, buffets or with your favourite crowd-pleasing meal.
🍴Why you will love this recipe
No summertime BBQ is complete without homemade garlic bread, served fresh from the oven - a bit too hot to tear a slice off, but just too tempting to wait until it has cooled.
This vegan garlic bread probably isn't one for health-food vegans - crusty white bread dripping in garlic 'butter', (or for anyone on a first date for that matter, as the garlic needs to really pack a punch).
It is so easy to vegan-ise, using dairy-free margarine and, if you like, a little vegan cheese to add to the creamy garlic butter.
📝 What you need
Baguette or ciabatta loaf The better the loaf, the better the garlic bread so do look out for a really good quality baguette or ciabatta if you can. Sourdough would make it extra-special!
Garlic obviously! If you're in a rush, a jar or tube of ready-chopped garlic or garlic purée would be a shortcut, but the flavour of freshly crushed garlic can't be matched so do go to the extra trouble if you can.
Dairy-free margarine I use a block vegan 'butter' rather than a tub of spread - the water content is much lower so it works much better in this recipe. My current favourites are Flora Plant Butter (block) and Naturli Block.
Vegan cheese This is optional but does give your garlic bread that extra wow-factor. If you're not a fan of vegan cheeses in general, do give vegan parmesan a try - it is very different, with none of the stinky-socks smell often associated with cheap dairy-free cheeses! My go-to is Violife's Prosociano, available in many supermarkets.
👩🏽🍳 How to make your vegan garlic bread
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.
Slice the baguette diagonally into slices around 1-2cm thick. Mix the vegan butter, crushed garlic cloves, finely chopped parsley and oregano, along with the grated vegan cheese (if using).
Spread both sides of each slice of baguette with the garlic butter. Wrap the loaf in foil and bake for 20 minutes, then open up the foil and bake for a further 5 minutes.
🔪 Top Tips & FAQs
Cut the slices of bread fairly thinly - around 1-2cm thick is spot on for maximum buttery slices.
Spread the garlic butter generously over both sides of each slice, right to the edges - dry patches of bread are always a disappointment!
Frequently Asked Questions
Yes! I do this often - sometimes making up a whole baguette then just baking a small section and portioning off and freezing the rest for another time. It must be frozen before cooking, however - once it is baked you really need to eat it there and then.
Follow all the instructions up to step 4, then just put your loaf wrapped in foil straight into the freezer.
You can also just freeze the garlic butter on its own, as that is the most time-consuming bit. Roll it into a log shape and wrap in baking paper and then tin foil, then just defrost and soften as much as you need whenever you need it.
Let's face it, there aren't a lot of meals that wouldn't be enhanced by a slice or two of 'buttery' garlic bread, but I particularly love to serve it alongside:
- Kate's Easy Aubergine Meatballs from Veggie Desserts
- Camilla's Slow Cooker Vegan Stew from Fab Food 4 All
- Chloe's Creamy Mushroom Pasta from Forkful of Plants
- My Ultimate Vegan Moussaka, or
- Vegan Chilli con Carne
The foil traps the steam, which keeps the bread soft whilst the herby garlic butter melts and infuses into the bread.
This works really well with a large crusty baguette, but is also delicious made with a ciabatta loaf. Any long, thin loaf with a nice crispy crust is ideal, so that it can be cut into fairly small slices.
⭐️ Reader Testimonials
⭐️⭐️⭐️⭐️⭐️ "I made this alongside your one pot sausage pasta dish and it was 100% the best garlic bread ever. I can’t bring myself to buy ready made ever again. Delicious 👌" @jkccw
Vegan Garlic Bread
- 1 baguette or ciabatta loaf
- 100 g dairy-free margarine
- 4 cloves garlic (peeled and crushed)
- handful fresh parsley
- 1 tablespoon dried oregano
- 4 tablespoon vegan cheese (optional)
- Preheat the oven to 220°C (fan)/ 420°F / Gas Mark 8.
- Cut the baguette or ciabatta into slices about 1-2cm thick, but don't cut right through to the bottom - leave the loaf in tact at the bottom.
- In a bowl, mix together the dairy-free margarine, garlic, parsley, oregano and vegan cheese (if using).
- Place the sliced loaf on a large sheet of foil, and spread the garlic margarine over both sides of each slice of bread. Wrap it tightly in the foil and place on a baking tray.
- Bake for 20 minutes, then unwrap the foil and bake uncovered for a further 5 minutes until golden brown and crispy on top. Serve immediately.
Free 4-Week Vegan Meal Plan
Have you got your hands on a copy of my meal plan yet? If not CLICK here to download a copy of my FREE 4 Week Vegan Meal Plan today!
Please note that all recipes and images on The Veg Space are copyright protected. If you would like to share the recipe, please use the share buttons provided. Do not screenshot or copy and paste the recipe, (even if credited to The Veg Space). Many thanks for your understanding