Cheesy garlic bread is the perfect side dish for the holidays. This cheesy garlic bread is of course made with vegan cheese, it comes out so delicious and tastes incredible! A necessity for any dinner table.
When I was younger, my family and I would go to this restaurant and order the garlic bread. A huge patter of cheesy garlic bread came out and it was incredible. There were probably at least 16 pieces on there and it was just amazing. I knew I wanted to recreate something similar because it is easy to make and something must people enjoy. This recipe uses fresh minced garlic, parsley, and I am showing you to how to make the vegan cheese look ooey, gooey and melty on top!
Vegan Cheese Trick
Here is the thing unfortunately we all know vegan cheese doesn’t melt very beautifully. While I think the taste in a lot of vegan cheeses has come a very long way we do still have to some melting issues to fix. So, my favorite way to make vegan cheese look really good is by mixing it with a bit of non dairy milk on the stove ahead of time. Let it melt down completely to make a thick “cheese” sauce and then I spread it on top of whatever I am baking. You can use this for anything – pizza, baked pastas, enchiladas, anywhere you want a really good looking melted vegan cheese. It works with any vegan cheese, for this recipe I used Violife vegan mozzarella shreds. Oh yeah, and this was totally non-vegan approved!
Bread Choice
Ultimately, this just comes down to preference. I went with a fresh loaf of Italian seeded bread. But you can use any bread you like and if you are gluten free feel free to use a gluten free bread. Bread is usually vegan but just check the ingredients I have seen lard used in some bread and sometimes they put an egg wash. But otherwise the choice really is yours.
Fresh Garlic
Typically, I am a garlic powder girl. We do actually still use some garlic powder in this recipe just to give extra garlicky flavor. However, there is a time and place for fresh garlic and this is one of those instances. It just tastes so good. If you don’t feel like chopping up lots of fresh garlic because it can be a bit of a pain you definitely can get away with using all garlic powder. You will just have to triple the amount of garlic powder used in the recipe.
Making Ahead of Time
If you want to make this ahead of time I would chop up all the garlic, parsley, and add it to the oil with the seasonings. You can then store it on the counter covered. You can also make the “cheese” sauce ahead of time and store it in the fridge. When you want to use it on the bread you can just melt it down again in the microwave or even just spread it over the bread later. I would just wait to cut the bread right before you make it. You can also prepare it ahead of time and bake it within an hour.
ORDER MY COOKBOOK
Looking for more delicious vegan comfort recipes? Order my cookbook Plantiful: Over 75 Vibrant Vegan Comfort Foods! Filled with all types of recipe from bites, breakfast, brunch, lunch, dinner, desserts and more! Available on Barnes and Noble, Amazon, IndieBound, Walmart, also available in stores.
Sharing direct links to recipes and pictures is highly encouraged, please do not copy and paste my recipes or share my pictures without permission. I work very hard on my blog and don’t want to see my recipes popping up anywhere. Thank you so much.
Vegan Cheesy Garlic Bread
Ingredients
- 1 large loaf Italian bread
- 1 cup (112g) vegan mozzarella
- ½ cup (120ml) nondairy milk, unsweetened and unflavored
- 1 medium-sized head of garlic finely chopped (about 1 ounce/30g)
- 10 leaves fresh parsley finely chopped (about 1 ¼ tablespoon/6g)
- 3 tablespoons (45ml) olive oil, light preferred
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (176°C).
- Add the vegan mozzarella and nondairy milk to a small pot. Cook over medium heat stirring continuously until a thick sauce has been made. Then remove from the heat.
- In a medium bowl add the chopped garlic, three quarters of the chopped parsley (save some for garnish), and the seasonings. Mix together with a whisk or spoon.
- Cut the bread in half crosswise, then cut that in half lengthwise to reveal the inside of the bread leaving you with 4 pieces.
- Evenly distribute the garlic oil across the 4 pieces of bread, I like to do this with a silicone brush. Then spread the vegan cheese sauce over top of all 4 of them.
- Bake in oven for 15 minutes until bread has turned golden and crispy. If desired, broil on high for 2 to 3 minutes to get the top a little golden. Please watch the bread carefully if you do this so it doesn’t burn.
- When it is done sprinkle the rest of the parsley over top. Cut into 16 pieces (each piece of bread into 4) and enjoy.
Video
Notes
- If you have any leftovers (highly doubt it though!) you can either refrigerate for up to 2 days or freeze it and reheat when ready to enjoy.
Plantifully Based® is part of the Amazon Affiliate Partner Program. Links on here may be from Amazon or other affiliate programs. If you decide to purchase through a link I will receive a small commission. This helps to run the blog and make more recipes.
If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
Leave a Reply