This Vegan Garlic Bread is the best of both worlds – crispy edges and tops with soft, fluffy middles. Every bite is rich and buttery with lots of garlic and herbs. It’s an easy side dish that goes with just about everything and it’s ready in under 30 minutes!
You only need 6 simple ingredients and about 25 minutes to create the most wonderful toasty, buttery, garlicky goodness!
No, it’s not low-fat. It’s garlic bread that’s meant to taste decadent like you’d expect from a restaurant. You may reduce the amount of butter used by a bit, if you prefer, but garlic bread is just never going to be a health food.
Pair it with pasta and veggies, vegetable soup, or a salad to create a well-balanced meal and enjoy!
It is, however, completely dairy-free and can be made gluten-free, too.
Ingredients you need
Ingredient notes and substitutions
Bread ~ I like a fluffy French loaf for this vegan garlic bread. An Italian loaf or a crusty baguette will also work. Gluten-free is totally fine.
Butter ~ There are plenty of options these days for vegan stick butter. Grab your favorite. I tend to go for Earth Balance, Miyoko’s, or Country Crock Plant Butter.
You’ll need about ½ cup, but I have reduced this to ⅓ cup with success as well.
Garlic ~ This recipe uses a combination of fresh garlic and garlic powder. You can’t beat the flavor of fresh garlic, but the garlic powder ensures there is garlic flavor in every single nook and cranny of the bread.
Herbs ~ Dried oregano is our favorite herb to pair with the garlicky, buttery bread. My kids will tell you that more is better.
I also like to sprinkle chopped fresh parsley all over the top before serving.
Variations ~ Kick it up the heat by adding a sprinkle of crushed red pepper flakes.
Make it cheesy by adding some vegan cheese, like shredded vegan mozzarella, nutritional yeast, or vegan parmesan cheese.
Add extra herbs, like basil or chives, for an extra pop of flavor.
I find most vegan butter adds enough salt on its own, but if yours is unsalted, you may want to add a pinch of salt to the butter mixture.
How to make the recipe
Please scroll down to the recipe card for exact ingredient measurements and instructions.
Cut the loaf in half horizontally. Then cut each portion in half again lengthwise on its side to separate the top from the bottom. Lay the quarters out open face on a rimmed baking sheet.
In a small bowl, add the vegan butter, fresh garlic, garlic powder, and dried oregano.
Mix it well until smooth and the ingredients are distributed evenly throughout to make a compound butter.
Spread the compound butter evenly over each quarter of the loaf. Grind some freshly cracked black pepper evenly over the top.
Place the tops back on the bottoms and wrap each half tightly in aluminum foil.
Bake for 15 to 20 minutes.
Unwrap the bread and lay out each quarter open face on the baking sheet again. Place under the broiler for about 1 minute until the edges and tops are golden brown and crispy.
This step produces the most amazing vegan garlic bread that’s crunchy on the top and edges, yet still soft, moist, and fluffy on the inside. It’s so good!
Be sure to watch the bread closely when its under the broiler as it can go from crisp to burnt in a matter of seconds!
Note: If you like garlic bread to be soft on all sides, you may skip the broiler step.
Garlic bread is a side dish that goes with just about everything. If you need some ideas to get you started, here are some of our favorites.
Soups and stews. The soup and sandwich combo might be the most popular, but soup and garlic bread is just as delicious!
Dips. This vegan garlic bread is also worthy of standing alone as a shareable appetizer or snack.
Storage and freezing
Counter: Store completely cooled leftovers in an air-tight container or zip-top plastic bag on the counter for up to 3 days.
Fridge: The compound butter can be made ahead and stored in an air-tight container in the fridge for 1 to 2 weeks.
I do not recommend storing leftover garlic bread in the fridge.
Freezer: You may freeze the vegan garlic bread before or after baking. It should keep well for up to 6 months.
Before baking: Assemble the garlic bread as instructed through step 5, wrapping in foil. I suggest double wrapping in foil or wrapping in one layer of foil and then transferring to a freezer-safe plastic bag. (Thaw in the fridge over-night before baking as directed.)
After baking: Let it cool completely before wrapping tightly in foil and then placing in a freezer-safe plastic bag.
Reheat: Leftover individual slices can be reheated gently in a microwave and eaten immediately. Do not let microwaved slices sit for very long, however, as they will get tough and hard as they cool.
If frozen, let thaw in the fridge over night. Bake as directed in foil.
Pro tips and tricks
~ Choose a thick, wide French or Italian loaf for the best ratio of crisp edges to fluffy middle.
~ If your butter is unsalted, you may want to add a pinch of salt to the compound butter mixture.
~ Use a combination of fresh minced garlic and garlic powder for the best overall garlic flavor.
~ Wrap the vegan garlic bread in foil to keep the insides soft, fluffy, and moist. Then unwrap it and put it under the broiler for a minute to crisp up the top and edges. The best texture combination!
~ To make this recipe gluten-free, choose a gluten-free bread loaf.
Any kind of baguette is best for garlic bread. Look for one that is about 12 to 16 ounces. A French or Italian loaf works great. As does sourdough or ciabatta. You could even make the vegan garlic butter mixture on slices of sandwich bread, burger buns, pita rounds, or naan! Gluten-free varieties of any of those will work great, too.
Bread that does not contain any animal products, like eggs, dairy, or honey, is considered vegan. Most of my local grocery and big box stores have bakery bread that is vegan. Just be sure to read labels to confirm.
Yes! This vegan garlic bread can easily be made gluten-free by choosing gluten-free bread. The rest of the ingredients are naturally gluten-free.
It sure can! Assemble the garlic bread as instructed through step 5, wrapping in foil. For freezing, I suggest double wrapping in foil or wrapping in one layer of foil and then transferring to a freezer-safe plastic bag. It should keep well for up to 6 months.
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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Vegan Garlic Bread
- Preheat the oven to 400°F.
- Cut the baguette in half horizontally. Cut each half open and lay the 4 quarters open face on a rimmed baking sheet. Set aside.
- Add the vegan butter, minced garlic, oregano, and garlic powder in a small bowl. Mix together well until the butter is smooth and creamy and the garlic and oregano are evenly distributed throughout.
- Spread 2 tablespoons of the butter mixture onto each quarter of the bread. Grind some freshly cracked black pepper evenly over the top.
- Place the top halves back on the bottom halves of the loaf so the butter coated sides are facing each other. Wrap each half loaf in aluminum foil and place back on the baking sheet.
- Bake for 15 to 20 minutes until hot and soft.
- Unwrap the foil, lay the quarters out butter side up, and broil for 1 to 2 minutes until the edges are browned and crispy. Watch this closely as the garlic bread can go from done to burnt in a matter of seconds.
- Slice each quarter into 4 slices. Sprinkle with fresh chopped parsley, if desired. Serve warm.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.