Recipe + Photos by April Viar 

Oh my gosh, when I was younger, I totally remember getting so excited when my mom made garlic bread. That is all I wanted to eat, like the whole loaf. To be able to veganize this memory of one of my favorites is so special. That’s also when I discovered my love of garlic. I enjoy making garlic bread extra rich and full of lots of garlic. This recipe is really cool because you will have some garlic butter left over that you can use when cooking or baking.  

Servings: 8


  • 1 pack of 8 oz Salted Miyoko’s Butter, room temperature 
  • 8 cloves of garlic, crushed with garlic press 
  • 1 tbsp garlic powder
  • 2 tbsp chopped parsley 
  • 1 loaf french bread or baguette


  • Preheat the oven to 400 F. There are a couple different ways to make the garlic butter spread. I like to add all the ingredients to the food processor to blend everything together till fluffy. But you do not necessarily need to do that. Make sure the Salted Miyoko’s Butter is room temperature. Add the butter, crushed garlic, garlic powder and parsley to a large bowl. You will want to whip the butter to a creamy smooth consistency. Once you have the vegan garlic butter blended and ready to go, it is time to slice the bread. You will want to cut the bread in half lengthwise and liberally spread the vegan garlic butter on each half of the bread. Place both halves of the bread cut side up on a sheet pan and bake for 10 to 12 minutes till golden and crispy. Cut into slices and serve immediately while it’s still toasty.

You can keep your extra vegan garlic butter in an airtight container in the fridge for a week. Bonus tip – you can freeze it in an ice cube tray and pull out a cube at a time when needed for cooking. Also the garlic butter is perfect on top of a baked potato. Yum!