If you’re looking for a quick and easy plant-based appetizer to make, try this Vegan Garlic Bread with olive oil and herbs! It takes less than 30 minutes to make and is entirely dairy-free!
I hate having to use store-bought vegan dairy products because they always seem to disappoint me. I feel like most of them taste nothing like the real thing, and even if they do, they are super processed and not good for you!
One passable store-bought vegan dairy product is vegan butter. It does usually taste like butter, but like I said, it’s processed, so why not use something else? That’s why in my Vegan Garlic Bread recipe, I decided to use olive oil instead of plant-based butter! And trust me, you won’t be able to taste the difference.
Olive oil can be pricy, so if you want a cheaper alternative, try another type of oil, like canola! I haven’t tried it personally, but it should come out very similar.
- French bread loaf
- Olive oil (or a cheaper alternative)
- dried oregano
- fresh parsley
- garlic cloves
Making this garlic bread is very quick! Before you even start making the garlic-oil spread, preheat the oven to 350°F.
For this plant-based garlic bread recipe, I recommend using a small food processor. Butter is often used to make garlic bread, and it is easier to spread because it is thicker than oil. With a food processor, you can blend the garlic and oil together to get a thicker consistency that is easier to spread over the bread.
In a small food processor, blend together the oil, garlic cloves, dried oregano, salt, and pepper. After that is blended, add in the fresh parsley and pulse to combine. You don’t want the parsley to be blended, but you want it finely chopped.
You should be left with a semi-thick oil mixture. Before you start topping the bread, you have to decide how you want to cut it. I prefer to cut 1-1/2″ thick slices, but you can really cut it however you want. You can even slice the bread lengthwise, top the two large pieces, and cut it into smaller pieces once it’s done baking!
After you slice your bread, spread some of the oil mixture over each piece. Be careful not to go overboard with the toppings or you won’t have enough for the whole thing! I recommend putting a little on each piece at a time until you finish it.
When all of the bread has been topped, let it bake in the oven for 10–15 minutes. The cook time will vary depending on how you choose to slice your bread. Remove the bread from the oven when the crusts are crispy but before the bread burns.
You can either serve the bread as is, or you can serve it with a marinara sauce — my personal favorite 😍!
How to Store Vegan Garlic Bread
The great thing about this garlic bread recipe is that you can keep it in the refrigerator and heat it up for a few days! Store it in an airtight container for up to 3 days. When you want to heat it up, bake it in the oven at 300°F for about 10 minutes.
Vegan Garlic Bread with Olive Oil
- small food processor
- 1 loaf French bread
- ½ cup olive oil (or similar oil)
- ½ tsp dried oregano
- 7 tsp garlic (about 5 cloves)
- ¼ cup fresh parsley (lightly packed)
- ¼ tsp salt
- ⅛ tsp pepper (or to taste)
- Preheat oven to 350°F
- In a small food processor, blend together garlic, olive oil, oregano, salt, and pepper.
- Add fresh parsley to the food processor and pulse to combine. Make sure the parsley is finely chopped, but not blended.
- Cut the French bread as desired, and top with the oil-garlic-herb mixture.
- Bake the garlic bread slices in the oven for 10–15 minutes. They are done baking when the crusts are crispy but not burnt.
- Serve with marinara sauce