The best vegan garlic bread for all of your holiday tables this year. It’s stuffed with homemade vegan mozzarella cheese and vegan garlic butter and served as a fun, pull apart cheesy bread! Guaranteed to impress. Have this bread ready in less than an hour!
I had first seen this idea when Nagi from Recipe Tin Eats shared her Cheese and Garlic Crack Bread. I thought it was genius and wanted to recreate it completely vegan.
Vegans shouldn’t have to miss out on cheesy garlic bread! And with the use of my homemade vegan mozzarella this bread is easily vegan and very, very delicious. I won’t say it’s healthy, but the cheese isn’t the worst for you.
Are Baguettes Vegan?
Most of the time, yes! Most baguettes, including sourdough and regularly loaves of bread are vegan. They are usually made with just flour, water, yeast, and salt.
Some breads contain egg, but I would say it is rare.
And then of course asiago or cheesy breads are not vegan, but if you’re at a local supermarket shopping for bread, the regular plain flavored breads should almost always be vegan!
I used a large round sourdough loaf for this cheesy garlic bread and would recommend it.
Slicing the Bread
Slicing this bread is very easy, but there are a couple of tips to make it even easier.
- Use a long, thin serrated knife. You want the knife to be long enough where you can saw across the entire bread at once. And the serrated blade will help you cut through the bread without any pressure.
- Don’t use a lot of pressure!! When I first tested this recipe, I was using a lot of pressure to slice through the bread and it was both flattening my sourdough loaf and breaking off pieces of the cubed sourdough. I realized I was pushing far too hard. Let the knife do all the work. Gently saw back and forth through the bread and it will be much easier.
I recommend slicing the bread into 1 inch thin slices all the way across and then twisting the bread, and slicing the bread again into 1 inch slices to create cubes.
Be careful to slice just to the bottom of the bread and NOT THROUGH IT! We want this loaf to stay together!
If you do end up accidentally slicing through the bread at points, you may be able to try and glue it back together with the mozzarella, but no promises!
This homemade vegan mozzarella is made with only 5 ingredients.
- plant-based milk
- lemon juice
- tapioca flour
- sea salt
The tapioca flour is the most important ingredient and cannot be substituted. It’s what gives it that stretchy, thick texture.
Preparing it is very simple! First soak the cashews, then add all the ingredients to a high speed blender and blend until completely smooth. It will still be a thin, watery texture at this point.
Transfer it to a small sauce pan over medium heat and whisk it frequently for 4-5 minutes.
It will seem like nothing is happening and it is not thickening, but after 4 minutes, the texture will begin changing immensely. Once it is thick and stretchy, remove from heat and set aside to cool!
Stuffing the Sourdough
First, brush inside the bread with the vegan garlic butter. I find this easiest to do with a pastry brush. Be sure to get every nook and cranny! We don’t want any sad pieces of plain bread.
Then add in the mozzarella cheese. I find this easiest to do with a reusable piping bag. Those bags are a little thicker so the heat from the cheese won’t hurt your hands and you can very cleanly stuff the bread with the cheese. If you don’t have a reusable piping bag, you can use a large ziplock bag with corner snipped off.
Just be sure you don’t burn your hands.
Finally wrap the bread tightly in foil and bake it for 15-20 minutes to allow the cheese to get nice and gooey between every bite! Yum!
Then for the last 10 minutes, remove foil and allow the outsides to get a nice brown color.
Top with parsley and serve immediately!
I can’t wait for you guys to try this one! It is the perfect holiday side to go alongside your vegan meal this holiday season.
Ideas for what to serve this bread with
- Vegan Lentil and Carrot Meatloaf
- 1 Pot Vegan Pumpkin Soup
- Vegan Roasted Red Pepper and Tomato Soup
- Roasted Brussel, Apple, and Beet Salad with Mustard Ale Sauce
Did you try this recipe? Please leave a star rating in the recipe card right below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
Please also stay in touch with me in our Facebook group, on Pinterest or follow me on Instagram! Sign up for my email list, too! I send my email subscribers exclusive email-only recipes!
Vegan Cheesy Garlic Bread (Pull Apart Bread!)
- 1 large round loaf of sourdough bread
- 1 stick vegan butter melted (½ cup)
- 3 cloves garlic minced
- 3 tablespoons parsley minced (plus more for topping)
- Preheat the oven to 350 degrees, Fahrenheit.
- Soak the cashews in boiling hot water for 5-10 minutes.
- Using a long, thin serrated knife, slice the sour dough bread into 1 inch slices down to the bottom of the bread. Be careful not to slice through the bottom crust - we want the bread to stay intact.
- Turn the bread and make slices down to the bottom of the bread again to make about 1 inch cubes. Again, slice just to the bottom, but not through it!
- Drain the soaked cashews and add them to a high speed blender along with the plant-based milk, tapioca flour, lemon juice and sea salt. Blend until completely smooth, 2-4 minutes. Make sure there are no gritty pieces of cashew. When finished blending it should be very smooth, but still watery in texture.
- Pour the mozzarella mixture into a small saucepan over medium heat.
- Whisk the mixture almost constantly for 4-5 minutes. After 4 minutes, it should thicken greatly into a stretchy vegan mozzarella. See photos in post for reference. Once thick and stretchy, remove from heat and set aside to cool.
- In a small bowl, mix together the melted vegan butter, minced garlic, and minced fresh parsley.
- Using a pastry brush, liberally brush the vegan garlic butter between all the slices of bread.
- Next, when mozzarella cheese is cool enough to handle (but still very warm), transfer it to a reusable decorating piping bag or a large gallon ziplock with corner snipped off and pipe the mozzarella cheese in between all the slices of bread. See photos for reference.
- Finally, wrap loaf in tin foil and place on baking sheet. Bake for 15-20 minutes wrapped in foil. Then bake an additional 10 minutes without foil.
- Top with fresh parsley and serve immediately.
- There is no substitute for the tapioca flour in the mozzarella cheese recipe.
- If you find you have leftover cheese, it makes a good grilled cheese or use it for anything you'd use mozzarella in.
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.