Vegan Garlic Bread (Dairy-Free, 20 Minutes!)

This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.

My dairy-free garlic bread recipe needs just 4 ingredients and bakes in 10 minutes for a side dish that tastes like the store-bought version I grew up eating. I spread vegan butter mixed with fresh garlic and herbs on French baguette halves, then bake at 350°F until the edges turn crispy and golden. It’s ready in 20 minutes and is under 200 calories per serving!

I started making garlic bread at home because the store-bought and restaurant versions are loaded with regular butter and often have unnecessary additives. I wanted to make a healthier version that still delivered the buttery, garlicky flavor I remembered from childhood. The first time I tried making it with vegan butter instead of dairy butter, I wasn’t sure if it would taste the same, but thanks to a bit of trial and error and some flavor packed additions – my recipe tastes just like regular garlic bread!

The key I discovered is using fresh minced garlic instead of jarred, dried, or powdered versions, because it’s so much more flavorful. I mix the minced garlic with softened vegan butter and fresh parsley, then spread it generously over baguette halves. Baking at 350°F for 10 minutes creates edges that get crispy while the center stays soft and absorbs all the garlic butter.

This recipe has become my standard side dish for pasta nights, soup dinners, and pizza parties. My family went back for seconds the first time I served it, and guests who aren’t vegan have asked for the recipe because they couldn’t tell it was dairy-free. The 20-minute timeline from start to finish means I can throw it together even on weeknights when I’m short on time!

Latest Recipe Video!

🥘 Ingredients

Here are the 4-5 ingredients I use to make this dairy-free garlic bread!

French Baguettes: I use French baguettes because they have the classic soft interior and develop the perfect crispy crust. Whole wheat bread or any hearty loaf works too.

Vegan Butter: I use softened vegan butter for the best spreading consistency. Any brand works, though I prefer Country Crock Plant Butter or Earth Balance.

Fresh Garlic Cloves & Fresh Parsley: I mince fresh garlic cloves for the most aromatic flavor, and add fresh parsley for herby notes. Dried parsley / garlic works in a pinch but doesn’t have the same intensity.

Substitutions

Vegan Butter Substitute: I recommend trying olive oil (2 tablespoons) mixed with the garlic and herbs for an oil-based version instead of butter.

Fresh Garlic Substitute: I have used jarred minced garlic (2 teaspoons) or garlic powder (1 teaspoon) if fresh garlic isn’t available, though fresh gives the best flavor.

Fresh Parsley Substitute: I can use fresh basil (2 tablespoons chopped), fresh thyme (1 tablespoon chopped), or dried Italian seasoning (1 teaspoon) instead.

French Baguette Substitute: I have used all types of bread for this recipe! Some of my favorite substitutions include: ciabatta bread, sourdough bread, whole wheat bread, or gluten-free bread (any hearty loaf) instead.

🔪 How To Make

This recipe couldn’t be easier! Here’s how I make this vegan garlic bread step by step:

Preheat & Prep The Slices Of Bread: I preheat the oven to 350°F. I cut the French baguettes in half lengthwise.

Make Garlic Butter: In a small bowl, I mix the softened vegan butter, minced garlic, and chopped parsley until thoroughly combined.

Spread On Bread: I spread the garlic butter mixture evenly over the cut sides of the baguette halves, making sure to cover all the way to the edges.

Bake: I place the bread cut-side up on a baking sheet and bake for 10 minutes until the edges are crispy and golden brown.

Cool And Serve: I remove the bread from the oven and let it cool for 1-2 minutes. I cut into 1-inch slices and serve warm topped with a pinch of salt and fresh herbs.

📖 Variations

My recipe is so easy to adapt, I’ll often switch things up! Here are some of my favorite alternative flavor combinations:

Make It Cheesy: I sprinkle vegan parmesan or vegan mozzarella shreds on top for the last 2-3 minutes of baking for a cheesy garlic bread version.

Roasted Garlic: Instead of regular minced garlic, I roast a whole garlic bulb, mash the soft cloves into a spread, and mix them into the butter for a sweeter, mellower garlic flavor.

Herb Blend: I replace the parsley with a combination of fresh rosemary and thyme, or add Italian seasoning and red pepper flakes for Italian-style bread.

Add Pesto: I spread vegan pesto on the bread before adding the garlic butter for an extra layer of flavor.

Gluten-Free: I use my favorite gluten-free baguette or bread instead of regular French bread.

Air Fryer Version: I preheat the air fryer to 350°F and cook for 8-10 minutes instead of using the oven. This works well for smaller batches.

🍽 Serving Suggestions

I serve this garlic bread with pasta dishes like my vegan pasta primavera or this vegan broccoli pesto pasta. It pairs well with my vegan minestrone soup or vegan tomato soup for dipping. I also serve it plain with this healthy marinara sauce on the side as an appetizer.

🧊 Storage Directions

Storing: I wrap leftover garlic bread tightly in aluminum foil or place in an airtight container at room temperature for up to 1-2 days. I avoid refrigerating because it dries out the bread quickly.

Freezing: I arrange baked garlic bread slices on a baking sheet and freeze for 1 hour until solid, then transfer to a freezer bag for up to 3 months. I remove as much air as possible from the bag.

Reheating: I reheat at room temperature for a few hours to thaw, then warm in a 350°F oven for 4-6 minutes until crispy again. I can also reheat frozen slices directly in a 350°F oven for 8-10 minutes.

❓Recipe FAQs

📋 Recipe Card