This delicious dairy free garlic bread is crunchy on the outside with a soft buttery garlic & parsley centre. Ready in under 20 minutes it's a perfect accompaniment to a midweek meal. The whole family will love this!
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Hands up if you can’t resist a crunchy baguette with crispy edges, fresh from the oven, dripping in garlic butter? Me neither!
If you cannot tolerate a lot of the shop bought versions as they contain dairy, then I have the answer for you with this homemade dairy free garlic bread. It’s so tasty that I’m sure you will never buy store bought again!
Dripping in garlic butter (dairy free of course!) it really is the ultimate comfort food and is also suitable for vegans.
I use part baked baguettes, as they last for ages in the cupboard. They normally come in a pack of two, so if you are only making one loaf, simply pop the other baguette in the freezer until you are ready to use.
You can adjust the “garlicky” flavour and have it as strong or as mild as you like.
This vegan garlic bread recipe makes the perfect side dish to any pasta bowl like this Dairy & Egg Free Carbonara or Creamy Vegan Broccoli Pasta.
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🥘 Ingredients & Notes
This is such an easy recipe to make using simple ingredients most people will have at home!
- Bread - For ease and quickness, I always have a couple of part baked baguettes in the cupboard as they keep for so much longer than fresh bread, however the fresher the bread the better, so I would recommend a nice fresh baguette or ciabatta.
- Fresh Garlic Cloves - Mince these with a garlic press so you don’t get big chunks of garlic.
- Dairy Free Butter - I love Flora Plant Butter and have used the unsalted version. If you use the salted version you will not need to season the butter mix.
- Fresh Parsley - Fresh is always best and I wouldn’t recommend using dried parsley as the flavour is totally different.
- Onion Granules - I use these to add extra flavour to the garlic bread.
✋ Be sure to double check all packaging for allergens. ✋
✏️How to Make This Recipe
Start by mincing the garlic with a garlic press. You can chop it but I prefer to use a garlic press as I don’t like big chunks of garlic.
Chop the fresh parsley, including stalks, very finely with a sharp knife.
Add the garlic to a small bowl along with the vegan butter, parsley & onion granules. Season with sea salt and black pepper to your taste preference.
Stir quite vigorously with a spoon until the butter begins to soften and all the ingredients are nicely mixed together.
With a bread knife cut the baguette into slices around 1-2cm thick, but only cut about ¾ of the way through, you want to leave the baguette in tact at the bottom.
Spread the garlic butter mixture into each slice, making sure you get into all the little crevices.
Wrap tightly in aluminium foil.(This helps to keep all the delicious buttery mixture in the bread and not seep out) and then bake for 20 minutes in a hot pre-heated oven.
Remove the foil and return to the oven to bake for a further 5 minutes to allow the outside of the garlic bread to become crisp and golden brown.
💡 Tips & Tricks
- Grow some fresh herbs in a pot, so you will always have some on hand for when you need them.
- Spread the mixture right to the edges and make sure you have fully covered each piece. You don’t want to leave any part of the bread untouched - it sucks to get the dry bit of garlic bread doesn’t it!
⚡ Substitutions & Variations
- Bread - You can use a French stick, ciabatta or even spread the garlic mixture over fresh sourdough slices. For a gluten free garlic bread, just substitute the baguette for a gluten free baguette like this one.
- Vegan Butter - If you don’t have any dairy-free butter you can mix olive oil with the garlic and parsley instead and then spread this on the bread. If you do not require the recipe to be dairy free you can use regular butter.
- Cheese - To make this extra naughty and even more tasty, you could add some vegan parmesan cheese or grated DF cheddar to the slices with the garlic mixture or even add a tablespoon of nutritional yeast to the butter mix to enhance the cheesy flavour.
- Garlic - In this instance fresh is best, but if you don’t have any garlic in, you can used jarred garlic or even a couple of teaspoons of garlic powder, however you will not achieve the same flavour as using fresh garlic.
🔪 Equipment
🥡 Storage Instructions
In The Fridge
This dairy free garlic bread really is best eaten warm from the oven however once cooled, you can store it in an airtight container in the fridge for up to 3 days. When ready to eat simply pop in the oven at 180˚C for 5 minutes to warm through.
In The Freezer
You can freeze this garlic bread for up to 3 months, so why not make two, cook one and pop the other in the freezer. You can cook straight from frozen, just add another 5-10 minutes to the cooking time. You can also freeze them uncooked. Allow the garlic bread to cool to room temperature and store in a freezer bag or suitable container.
You can also make up a portion of the vegan garlic butter separately and store it in some cling film, in the freezer. Defrost on the side when ready to use.
🍴 Serving Suggestions
This dairy free garlic bread pairs brilliantly with
Dairy Free Creamy Bacon & Mushroom Pasta Bake
💬 Recipe FAQ
Yes simply follow the recipe until step 7 in the recipe card, then wrap in foil and store for up to 24 hours in the fridge before cooking.
Love this recipe? It would be great if you could leave a 5 ⭐ rating and comment below! Thanks x
📖 Recipe
Dairy Free Garlic Bread
Equipment
Ingredients
- 1 baguette Part baked or fresh (can be substituted for gluten free)
- 4 cloves garlic minced
- 50 g dairy free butter I used Flora plant butter - unsalted
- 1 handful fresh parsley finely chopped including stalks
- ½ teaspoon onion granules
- salt & pepper to taste
Instructions
- Pre-heat oven to 200˚ C Fan / 390 F.
- Mince the garlic with a garlic press.
- Chop the fresh parsley, including stalks, very finely with a sharp knife.
- Add the garlic to a small bowl along with the vegan butter, parsley & onion granules. Season with sea salt and black pepper to your taste preference.
- Stir quite vigorously with a spoon until the butter begins to soften and all the ingredients are nicely mixed together.
- With a bread knife cut the baguette into slices around 1-2cm thick, but only cut about ¾ of the way through, you want to leave the baguette in tact at the bottom.
- Spread the garlic butter mixture into each slice.
- Wrap tightly in aluminium foil and then bake for 20 minutes in the pre- heated oven.
- Remove the foil and return to the oven to bake for a further 5 minutes to allow the outside of the garlic bread to become crisp and golden brown.
- Serve immediately whilst still warm.
Notes
- Bread - You can use a French stick, ciabatta or even spread the garlic mixture over fresh sourdough slices. For a gluten free garlic bread, just substitute the baguette for a gluten free baguette like this one.
- Vegan Butter - If you don’t have any dairy-free butter you can mix olive oil with the garlic and parsley instead and then spread this on the bread. If you do not require the recipe to be dairy free you can use regular butter.
- Cheese - To make this extra naughty and even more tasty, you could add some vegan parmesan cheese or grated DF cheddar to the slices with the garlic mixture or even add a tablespoon of nutritional yeast to the butter mix to enhance the cheesy flavour.
- Garlic - In this instance fresh is best, but if you don’t have any garlic in, you can used jarred garlic or even a couple of teaspoons of garlic powder, however you will not achieve the same flavour as using fresh garlic.
- Grow some fresh herbs in a pot, so you will always have some on hand for when you need them.
- Spread the mixture right to the edges and make sure you have fully covered each piece. You don’t want to leave any part of the bread untouched - it sucks to get the dry bit of garlic bread doesn’t it!
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