PREP TIME15 mins

COOK TIME15 mins


COURSEAppetizer, Side Dish

CUISINEItalian American

SERVINGS8 servings


  • 1 large loaf Italian bread
  • 1 cup (112g) vegan mozzarella
  • ½ cup (120ml) nondairy milk, unsweetened and unflavored
  • 1 medium-sized head of garlic finely chopped (about 1 ounce/30g)
  • 10 leaves fresh parsley finely chopped (about 1 ¼ tablespoon/6g)
  • 3 tablespoons (45ml) olive oil, light preferred
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt


  • Preheat oven to 350°F (176°C).
  • Add the vegan mozzarella and nondairy milk to a small pot. Cook over medium heat stirring continuously until a thick sauce has been made. Then remove from the heat.
  • In a medium bowl add the chopped garlic, three quarters of the chopped parsley (save some for garnish), and the seasonings. Mix together with a whisk or spoon.
  • Cut the bread in half crosswise, then cut that in half lengthwise to reveal the inside of the bread leaving you with 4 pieces.
  • Evenly distribute the garlic oil across the 4 pieces of bread, I like to do this with a silicone brush. Then spread the vegan cheese sauce over top of all 4 of them.
  • Bake in oven for 15 minutes until bread has turned golden and crispy. If desired, broil on high for 2 to 3 minutes to get the top a little golden. Please watch the bread carefully if you do this so it doesn’t burn.
  • When it is done sprinkle the rest of the parsley over top. Cut into 16 pieces (each piece of bread into 4) and enjoy.


  • If you have any leftovers (highly doubt it though!) you can either refrigerate for up to 2 days or freeze it and reheat when ready to enjoy.