Vegan Classic Cheesy Garlic Bread
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Learn more →Ingredients
6 servings
- 1 large baguette (about 18 inches), halved lengthwise
- 6 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 4 cloves garlic, minced
- ¼ tsp red pepper flakes (optional)
- ¼ tsp kosher salt
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 ½ cups shredded mozzarella cheese
Chef's tipIf the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese. - ¼ cup grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount.
Instructions
- 1
Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Line a baking sheet with foil and place the two baguette halves cut-side up on it.
- 2
Melt the butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring frequently, until fragrant and just beginning to turn golden at the edges, about 2 minutes. Watch closely — garlic can brown quickly. Remove from heat and stir in the kosher salt, red pepper flakes (if using), and parsley.
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