Dairy-Free Cheesy Garlic Bread
Dairy-free cheesy garlic bread with crisp buttery edges, a garlic-herb spread, and a melty layer of dairy-free mozzarella on top.
Recipe by Andrew Tibbs, the Non Dairy Dude in Dairy-Free Side Dishes
Published
This is the garlic bread I make when there's a pot of something on the stove that needs a side. Crisp edges, melty top, garlic in every bite. The spread is dairy-free butter worked with garlic, parsley, and oregano, then a layer of dairy-free mozzarella shreds goes over the top before it hits the oven. I keep the cheese light on purpose so the bread doesn't turn soggy.
I usually put this out with dairy-free lasagna, spaghetti and meatballs, or whenever it's slice night with dairy-free cheese pizza. Pick a mozzarella that actually melts. Violife and Follow Your Heart both brown up nicely instead of sitting there like rubber. And don't skip the olive oil drizzle right before it goes in. That's what gets you the crisp edges.
Ingredients
Bread
- 1 loafItalian bread or French bread
Garlic Butter
- 6 tbspDairy-free butter, softened
- 1 tbspExtra-virgin olive oil
- 4 clovesGarlic cloves, finely grated or minced
- 3 tbspFresh parsley, finely chopped
- ½ tspDried oregano
- ½ tspFine salt
- ¼ tspRed pepper flakes, optional
Cheesy Topping
- 1 cupDairy-free mozzarella-style shreds
- 2 tbspDairy-free Parmesan-style topping, optional
- 1 tspOlive oil, for drizzling over cheese
Finish
- 1 tbspFresh basil or extra parsley, optional for serving
Instructions
- 1
Heat the oven to 400 F. Line a rimmed baking sheet with parchment paper.
- 2
Slice the bread in half lengthwise. If the loaf is very thick, gently press down on the cut sides or pull out a small amount of the soft interior so the garlic butter and cheese sit evenly.
- 3
In a bowl, stir together the dairy-free butter, olive oil, garlic, parsley, oregano, salt, and red pepper flakes if using until smooth.
- 4
Spread the garlic butter evenly over the cut sides of the bread, going all the way to the edges so they crisp and season properly.
- 5
Place the bread cut-side up on the baking sheet. Bake for 8 to 10 minutes, until the butter is melted, the garlic smells mellow, and the edges are just starting to crisp.
- 6
Remove the bread from the oven. Sprinkle the dairy-free mozzarella-style shreds in a light, even layer. Add dairy-free Parmesan-style topping if using, then drizzle lightly with olive oil.
- 7
Return to the oven for 4 to 6 minutes, until the shreds soften and look glossy.
- 8
For more browning, switch to the broiler for 30 to 90 seconds, watching constantly. Stop as soon as the cheese has a few browned spots and the bread edges look crisp.
- 9
Let the bread rest for 2 minutes, then finish with basil or extra parsley if using. Slice crosswise and serve warm.
How we make it dairy-free
- Butter → Dairy-free butter for the garlic spread. It creams with the garlic and herbs the same way regular butter does.
- Mozzarella → Dairy-free mozzarella-style shreds on top. Go with a brand that's known for melting, not just for looking like cheese.
- Parmesan → Dairy-free Parmesan-style topping, optional, for a salty finish if you want it.
- Extra browning → A plain olive oil drizzle over the cheese before baking. It's what crisps the edges since there's no dairy fat doing that work.
Tips & Variations
Check the bread label: Many Italian and French loaves are dairy-free, but enriched breads can contain milk, butter, whey, or cheese. Read the label if you need it strictly dairy-free.
Use softened butter: Soft dairy-free butter mixes evenly with the garlic and herbs. Melted butter can soak too deeply into the bread and make it greasy.
Use less cheese than dairy garlic bread: Dairy-free shreds melt better in a lighter layer. Too much can turn pasty before it browns.
Pre-bake before adding cheese: Heating the garlic butter first mellows the raw garlic and starts crisping the bread before the cheese goes on.
Drizzle the shreds lightly: A tiny bit of olive oil helps dairy-free cheese look glossy and brown more naturally.
Broil carefully: Dairy-free cheese can brown suddenly, and bread edges burn fast. Stay at the oven while broiling.
For extra garlic punch: Add 1/4 teaspoon garlic powder to the butter along with the fresh garlic. Fresh garlic gives aroma; garlic powder gives deeper background flavor.
Serve right away: Cheesy garlic bread is best while the edges are crisp and the top is hot. If reheating, use the oven or toaster oven, not the microwave.
Frequently asked questions
Can I use a different dairy-free cheese?⌄
Yes, as long as it's a shred or block style made for melting. Some dairy-free cheeses just soften instead of going gooey, and you'll end up with a drier top. I've had the best luck with Violife and Follow Your Heart.
Can I make this ahead?⌄
You can mix the garlic-herb spread and butter it onto the bread a few hours ahead, then cover and hold it in the fridge. Add the cheese right before baking so it doesn't get gummy sitting around.
How do I store and reheat leftovers?⌄
Wrap leftover pieces in foil and keep them in the fridge for up to 2 days. Reheat in a 350°F oven for about 8 minutes so the edges crisp back up. The microwave will get it hot but the bread turns soft.
Is this nut-free?⌄
Check your dairy-free butter and cheese brands, since some use cashew or almond bases. Plenty of mainstream dairy-free butters and a few mozzarella shreds are coconut or oil based instead, so read the label if nuts are a concern.
Dairy-Free Cheesy Garlic Bread · https://nondairydude.com/recipes/dairy-free-cheesy-garlic-bread
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