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Vegan Cheesy Garlic Bread

YUM! This bread will blow your mind. It is the perfect balance of a fluffy, light herb bread with garlic deliciousness spread throughout, but once you get a bite with some gooey, crispy, parmesan? You'll never turn back. Best. Bread. Ever!


1 1/2 cups of oat milk (or other neutral non-dairy milk)

2 tablespoons of liquid sweetener (I used a manmade honey)

2 1/4 teaspoons of active dry yeast

4 1/2 cups + 1 teaspoon of all purpose flour

2 tablespoons of unflavored non-dairy yogurt

2 heaping tablespoons of fresh rosemary, chopped

2 heaping tablespoons of fresh parsley, chopped

3 cloves of garlic, finely diced or minced

1/2 cup of vegan butter, room temperature

1 teaspoon of sea salt

3 tablespoons of garlic spread*

1/3 cup vegan parmesan cheese**

1/4 cup vegan mozzarella cheese

In a small, microwave safe bowl, heat the oat milk for 1 minute in the microwave on medium heat. Stir in the sweetener and 1 teaspoon of flour. Then stir in the yeast. Cover with a thin towel and let rest for 10 minutes, or until the mixture is foamy and smells of yeast.

Transfer to a large bowl. Stir in the yogurt, rosemary, parsley, garlic, and remaining flour. Mix using a large spoon until a shaggy dough is formed. Then, knead for about 10 minutes (or use a stand mixer!)

Grease another large bowl with a light coat of olive oil. Form the dough into a ball, transfer the ball into the clean bowl, and place in a warm area. Cover the bread with a light towel and let rise for about an hour, or until the dough has doubled in size.

Once it has risen, knock the air out of it. Then lightly flour a surface and a rolling pin. Roll the bread into a rectangle about 18 by 12 inches. Spread the garlic spread onto the dough, covering the entire surface, using more if necessary. Use a pizza cutter to cut out 12 squares from the rectangle.

Starting with the larger squares, pick one and sprinkle some cheese on it (about 1 tablespoon), alternating between the two types of cheeses. Stack the next largest piece on top, continuing until you have a tower of the dough. Cut the stack down the center.

Transfer the dough into a lightly greased loaf pan, stacking the pieces vertically. Sprinkle remaining cheese on top of the dough.

Let the dough proof once more for thirty minutes. While it is setting, preheat the oven to 375 degrees F.

Bake the bread for 30-35 minutes, or until it is golden brown and cooked all the way through. Remove from the oven and allow to cool. Enjoy with more garlic spread, avocado, or have a piece straight up!

*garlic spread is available at most health food stores

**My favorite vegan parmesan is the Follow Your Heart brand


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