Cheesy garlic bread recipe on a plant-based website, what? That’s right. This is actually a cheesy, cheese-less garlic bread recipe that is so good you will not miss the dairy. Before diving into the recipe, I’d like to clear the air as to why suddenly I have 50 recipes using Daiya dairy free cheese on my site. First and foremost the Daiya product is amazing and performs just like dairy cheese, which I have been deprived of most of my life due to severe lactose intolerance. Secondly, to pay the bills and to stay true to my goal of “plantifying” American menus, I recently took a full time position with Daiya as their North American Business Development Manager.
Fancy title, but really I am living out three of my passions 1.) Plant Based Advocacy 2.) Being a business woman 3.) Eating and discovering new tasty veggie foods across the continent. Now that we have that all cleared up here is a quick, easy and deliciously dairy free comfort recipe that will take you no more the 5 minutes to prep and 10 minutes to perfect.
- Preheat oven to 350
- Start with one loaf of crusty french bread or your favorite gluten free bread sliced into 4-5 inch pieces. Spread some Earth Balance or your preferred plant based buttery style spread onto the bread. Sprinkle a little garlic powder on the butter, add some sliced tomatoes and top with a generous portion of shredded Daiya Mozzarella style cheese and for an extra kick throw in some of the Daiya pepper jack or cheddar sylte shreds. Top with a sprinkle of chile flake and oregano
- Bake for 7 minutes
- Crank up your oven to broil. Broil the bread for another 2 minutes until crisp. This will give you a wonderful chewy garlicky, cheesy, margherita bread with the perfect crunch. Top with fresh sliced basil and a drizzle of olive oil