Cheesy Vegan Garlic Bread

Cheesy vegan garlic bread

Emily Hawkes for The Spruce

Prep: 15 mins
Cook: 12 mins
Total: 27 mins
Servings: 8 servings
Nutrition Facts (per serving)
179 Calories
16g Fat
5g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 179
% Daily Value*
Total Fat 16g 20%
Saturated Fat 5g 24%
Cholesterol 21mg 7%
Sodium 222mg 10%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Protein 5g
Calcium 134mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A cheesy vegan garlic bread recipe made with vegan soy cheese and vegan mayonnaise for a dairy-free but still traditional vegan garlic bread. Perfect for a vegan barbecue or cookout.

Cheesy vegan garlic bread recipe courtesy of Follow Your Heart Foods.


  • 1/2 cup vegan mayonnaise
  • 1 cup shredded cheddar or nacho flavored vegan cheese
  • 1 cup thinly sliced green onions, with tops
  • 3 cloves minced garlic
  • 1 loaf French bread, halved lengthwise
  • 1/3 cup minced fresh parsley (optional)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for vegan garlic bread
    Emily Hawkes for The Spruce
  2. Mix vegan mayo like Vegenaise, vegan cheese, onions, and garlic. Spread on bread halves. Sprinkle with parsley if desired.

    Put vegan mayo on bread
    Emily Hawkes for The Spruce
  3. Wrap each half in foil. Refrigerate 1 to 2 hours or freeze.

    Wrap bread in tinfoil
    Emily Hawkes for The Spruce
  4. Unwrap and place on a baking sheet. Bake at 400 F for 8 to 10 minutes (20 to 25 minutes if frozen) or until puffed but not brown. Cut into slices.

    Place on baking sheet
    Emily Hawkes for The Spruce
  5. Vegan garlic bread can also be wrapped in foil and placed on the grill, just like regular garlic bread, if you're having a barbecue.

    Vegan garlic bread
    Emily Hawkes for The Spruce