Indulge in the ultimate comfort food with this Vegan Cheese Bread recipe. This homemade cheesy bread is soft and fluffy and infused with the irresistible flavors and aromas of garlic, vegan butter, and swirls of gooey vegan cheese. Perfect for snacking or serving as a side dish with your favorite soup.
When I started making this recipe, I knew it was going to be great when the kitchen started filling up with the warm aroma of freshly baked bread, garlic, butter, and cheesy goodness. But I had no idea it would taste this good: each bite reveals swirls of melted dairy-free cheese, surrounded by fluffy, tender, buttery bread. Trust me when I say, that you will be reaching for seconds (and thirds). I’ll admit that my husband and I managed to polish off the entire loaf of this vegan cheese bread in a single day. Hehe, oops. (It’s that good)!
This cheesy garlic pull-apart bread is an amazing snack all on its own, or serve it alongside a hot bowl of vegan soup or pasta for a cozy night in, or pair it with a crisp salad for a satisfying lunch. Try pairing it with a piping hot bowl of my Vegan Alphabet Soup, Smoky Tofu & Bean Soup, or a heaping bowl of Vegan Chili! Once you try this vegan cheesy garlic bread, you’ll wonder how you ever lived without it. Prepare to elevate your snacking game to new heights!
Fun tip:
If you manage to have leftover vegan cheese bread, I like to use it to make cheesy croutons! Just chop bread slices into small cubes and then toast them gently in the oven at 350°F (175°C) for 7 – 15 minutes or until lightly golden. Serve the croutons over the salad to take it to the next level!!
Ingredients:
Plant-based Milk: such as oat or soy milk. When baking my preference is generally to use soy milk as it has a similar fat and protein to cows milk, so it often gets the best results, however any plant-based milk option will work. Oat, cashews, almond, whatever you have on hand.
White Sugar: this helps activate the yeast. You could alternatively use agave, or maple syrup here if you prefer.
Instant Yeast: make sure your yeast is fresh so the bread rises properly.
Vegan Butter: my go-to is always Earth Balance Buttery Spread original, but any vegan butter or margarine alternative should work here.
Garlic Powder: for a touch of garlicky deliciousness.
Bread Flour: bread flour is slightly higher in protein than regular all-purpose. This helps it hold together a bit better. if you do not have bread flour, you can easily make your own. Measure out 3 cups of all-purpose flour, then remove 1 ½ tablespoons of the all-purpose flour and replace it with 1 ½ tablespoons of vital wheat gluten.
Vegan Cheese Shreds: I used Violife brand, but you can use any brand of vegan cheese shreds you can get your hands on.
Fresh Parsley: for garnish. If you do not have parsley on hand, chives, cilantro, or basil would also be nice options.
How to Make Vegan Cheese Bread:
Activate the yeast: Mix the plant-based milk and water together and heat in the microwave for about 60 seconds until warm- think bath water temperature (110℉ if using a thermometer). Pour the warmed milk and water mixture into a large mixing bowl or the bowl of a stand mixer and add the sugar and yeast and mix. Cover with a clean dish towel and set it aside for about 5 – 10 minutes. After resting it should be very foamy. Continue to the next step.
Make the dough: Add the melted vegan butter, garlic powder, salt, and 1 cup of bread flour to the yeast mixture and stir. Now add the remaining 2 cups of bread flour andmix to make a shaggy dough. Turn the dough onto a clean work surface, and knead for 5 – 6 minutes until the dough is smooth and elastic. Alternatively do this in a stand mixer with a dough hook, or in a bread machine on the dough setting.
1st rise: Lightly grease a large clean mixing bowl with a bit of oil or more melted vegan butter. Drop the dough ball into the ball and turn it a few times to coat the ball in the oil. Cover it with a clean dish towel and set it somewhere warm to rise for about 1 hour until it has doubled in size. The oven with just the oven light turned on is a great place.
Shape the loaf: Once the dough has risen it should be about double the size. Punch the dough down. Lightly flour a clean work surface, then roll the dough and stretch it so that it is a rectangle that is about 8″ x 15″. Sprinkle 1 ¾ cups of the vegan cheese shreds evenly over the dough.
Starting from the shorter side of the rectangle, roll the dough up into a log (this creates the swirl in the bread). Line a 4″ x 8″ loaf pan with parchment paper and place the rolled-up dough inside. Use a sharp knife to score the top of the vegan cheese bread a few times about 1 inch deep.
2nd rise: Cover with a clean dish towel and again, set somewhere warm to rise for 30 minutes.
Top the bread: Once the dough has risen the second time, preheat your oven to 350℉ (180℃). For the topping: Mix the melted butter, parsley, and garlic powder. Remove the dishtowel and gently brush the butter mixture all over the top of the loaf. Finally, sprinkle ¼ cup of vegan cheese shreds over top making sure they fall into the slits you’ve created on the top of the bread loaf.
Bake the bread: Bake the dough in the loaf pan uncovered for about 40 minutes until the dough becomes a dark, golden brown on top. Take out of the oven and then allow the bread to cool in the pan for at least 20 minutes before carefully transferring it to a wire rack to finish cooling. Once the Vegan Cheese Bread has cooled, slice it using a serrated bread knife and a gentle sawing motion. The bread is very soft, so be careful not to crush it when slicing. Store the cooled bread wrapped in the fridge for 5 – 7 days, or you can freeze it for up to 2 – 3 months.
This Vegan Cheese Bread Recipe is…
- Soft & Fluffy
- Ooey Gooey Cheesy
- Garlicky and Buttery
- Savoury & Delicious
- Warming & Comforting
- Full of Flavor
More Vegan Cheesy & Bready Recipes to Try:
Best Vegan Sandwich Bread
The Best Vegan Bagels
Homemade Vegan Pretzel Buns
Easy Vegan Mozzarella
Cheesy Vegan Garlic Bread
If you try this vegan cheese bread recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Cheese Bread
Indulge in the ultimate comfort food with this Vegan Cheese Bread recipe. This homemade cheesy bread is soft and fluffy and infused with the irresistible flavors and aromas of garlic, vegan butter, and swirls of gooey vegan cheese. Perfect for snacking or serving as a side dish with your favorite soup.
Servings: loaf (about 12 thick slices)
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Instructions
-
Activate the yeast: mix the plant-based milk and water together and heat in the microwave for about 60 seconds until warm- think bath water temperature. (110℉ if using a thermometer). Pour the warmed milk/water into a large mixing bowl or the bowl of a stand mixer, and add the sugar and yeast, and mix. Cover with a clean dish towel and set aside for 5 – 10 minutes. After resting it should be very foamy, continue to the next step.
-
Make the dough: add the melted vegan butter, garlic powder, salt, and 1 cup of bread flour to the yeast mixture and stir. Now add the remaining 2 cups of bread flour andmix to make a shaggy dough. Turn the dough onto a clean work surface, and knead for 5 – 6 minutes until the dough is smooth and elastic. Alternatively do this in a stand mixer with a dough hook, or in a bread machine on the dough setting.
-
1st rise: lightly grease a large clean mixing bowl with a bit of oil or more melted vegan butter. Drop the dough ball into the ball and turn it a few times to coat the ball in the oil. Cover with a clean dish towel and set somewhere warm to rise for about 1 hour until doubled in size. The oven with just the oven light turned on is a great place.
-
Shape the loaf: once the dough has risen it should be about double the size. Punch the dough down. Lightly flour a clean work surface, then roll the dough and stretch it so that it is a rectangle that is about 8″ x 15″. Sprinkle 1 ¾ cups of the cheese evenly over the dough.
-
Starting from the shorter side of the rectangle, roll the dough up into a log (this creates the swirl in the bread). Line a 4″ x 8″ loaf pan with parchment paper and place the rolled-up dough inside. Use a sharp knife to score the top of the bread a few times about 1 inch deep.
-
2nd rise: cover with a clean dish towel and again, set somewhere warm to rise for 30 minutes.
-
Top the bread: Once the dough has risen the second time, preheat your oven to 350℉ (180℃). For the topping, mix the melted butter, parsley, and garlic powder. Remove the dishtowel and gently brush the butter mixture all over the top of the loaf. Sprinkle ¼ cup of cheese over top.
-
Bake the bread: Bake the dough in the loaf pan uncovered for about 40 minutes until dark golden brown on top. Allow it to cool in the pan for at least 20 minutes before carefully transferring it to a wire rack to finish cooling. When cooled, slice the bread using a serrated bread knife and a gentle sawing motion. The bread is very soft, so be careful not to crush it when slicing. Store the cooled bread wrapped in the fridge for 5 – 7 days, or you can freeze it for up to 2 – 3 months.
Notes
Bread flour recipe: if you do not have bread flour, you can easily make your own. Measure out 3 cups of all-purpose flour, then remove 1 ½ tablespoons of the all-purpose flour and replace it with 1 ½ tablespoons of vital wheat gluten.
Nutrition
Serving: 1 slice (recipe makes about 12 slices) | Calories: 260kcal | Carbohydrates: 31g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 352mg | Potassium: 71mg | Fiber: 2g | Sugar: 2g | Vitamin A: 41IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
