Completely from scratch vegan garlic knots will have you the talk of the dinner party. Easy to make and brushed with a delicious vegan garlic butter sauce.
If you are looking for a completely foolproof bread dish for your next dinner, then these vegan garlic knots are it.
Garlic knots are essential in pizzerias throughout New York City and New Jersey with almost every single place claiming stake to be the creator.
What’s for certain is that they are absolutely delicious with any type of pasta dish, soup, or just by themselves. And yes, even as a side to pizza.
Because carbs are love.
We are making these completely from scratch for an even better taste and you will be amazed at how well they come together. You really can’t mess this up.
We’ll be making the dough with our vegan everything dough recipe that is quintessential in any vegan kitchen, but if you don’t like to handle dough, check out the post and I’ll give you a little cheater tip too (but trust us, it’s not as good!)
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What ingredients do you need to make vegan garlic knots?
This recipe starts off with our vegan everything dough. You can use it to make anything from bread like this to cinnamon rolls, pretzel bites and more. Get more tips and recipes with our dough by clicking here.
Almost all of the ingredients to make these dairy free garlic knots are herbs, which means that it is so easy to make. The ingredients that you need are:
- instant yeast
- dairy free milk (we like oat – can use any non-strongly flavored dairy free milk)
- maple syrup (see below for other sugar source options)
- vegan butter
- vegan parmesan cheese
- Italian seasoning
- garlic powder
Full amounts listed in the printable recipe card below.
WHAT IS THE BEST TYPE OF SUGAR SOURCE FOR THIS VEGAN DOUGH RECIPE?
As we wrote the recipe, we used maple syrup. However, that is not the only source of sugar that you could use.
Regular vegan cane sugar could also be used, as well as agave.
No matter which type of sugar that you use, you don’t need to adjust any other ingredient amounts.
How do you make vegan garlic knots?
In a large bowl, whisk together the flour, yeast, and salt. Then, add in the dairy free milk and maple syrup.
Using a spatula, fold until mostly combined. Sprinkle a little more flour if you need to not be sticky and form a ball.
Once your ball is formed, you will want to grease the same bowl you mixed in and place the dough ball back into the bowl.
Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place.
While dough is rising, whisk all the ingredients for the garlic butter together. Set aside.
Once the dough has doubled in size, preheat oven to 400 degrees F.
Lightly flour a surface and roll the dough out to be a rectangle. About 11×17. It doesn’t have to be perfect so no worries if it’s not.
Cut the dough in half lengthwise and then into 2 inch strips vertically. You should be left with about 20 pieces of dough.
Take a piece and roll it into a rope shape about 5 inches long and then tie into a simple knot. If the rope got too long just double knot it. Tuck the ends under the knot and place it on a parchment lined baking sheet.
Repeat with remaining dough.Brush half the butter mixture across the knots.
Bake for 15-18 minutes or until golden brown
Remove from oven and brush with the remaining butter mixture. Serve.
If you aren’t sure how to make a simple knot – roll the dough into a rope shape. Then hold each end in one hand so you have a “U” shape. Make an “X” with the ends and then you should have a hole at the bottom. Place one end through the hole and pull to knot.
Can I use store bought dough instead?
There are some premade store bought dough that are vegan. Ensure the ingredients are vegan. Usually Pillsbury Pizza Dough is one. Roll out and follow the steps directed above. We have not personally tried this method but it should work.
Can I prep these vegan garlic knots ahead of time?
Once the garlic knots are made they can be stored in an air tight container for up to a week. Just reheat them before serving.
Are these vegan garlic knots also Top 8 Allergen Free?
Use soy free vegan butter to ensure the recipe is soy free.
Use a safe dairy free milk, (like we said Oat is our favorite) then you will be all set.
The only other Top 8 Allergen is wheat.
Unfortunately, at the time, we cannot recommend using a gluten free flour with this recipe. Please know that we are working on a gluten free dough, but it’s just not quite there yet.
What are some other vegan side dishes that I should try?
- The Best Vegan Mac and Cheese
- Garlic Turmeric Rice (pictured above)
- Vegan Cornbread
- Easy Vegan Mashed Potatoes (4 Ways)
- Vegan Green Bean Casserole
- Italian Vegan Pasta Salad
- Vegan Potato Salad
- Vegan Green Bean Salad
- The Best Vegan Baked Beans
- Vegan Glazed Carrots
- Vegan Scalloped Potatoes
Pin these vegan garlic knots for later:
Vegan Garlic Knots
For the Dough
- 3 ½ – 4 cups flour (we prefer bread, can use all-purpose or whole wheat – see post for details)
- 1 package instant yeast
- 1 teaspoon salt
- 1 ½ cups dairy free milk (we like oat – can use any non-strongly flavored dairy free milk)
- ¼ cup maple syrup (see post about other sugar source options)
For the Garlic Butter
- ½ cup vegan butter, melted
- 6 cloves garlic, minced finely
- ¼ cup vegan parmesan cheese
- 2 tablespoon fresh parsley chopped small
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ tsp pepper
For the Dough
- In a large bowl, whisk together 3 ½ cups flour, yeast, and salt.
- Then, add in the dairy free milk and maple syrup.
- Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball.
- Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. *If you are oil free, then just make sure sides of bowl are floured, or use a silicone bowl to easily get it out
- Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
- Once doubled in size, use the dough to make a variety of different sweet and savory dishes. See post for more options.
For the Garlic Butter
- Make while dough is rising. Whisk together all ingredients into a bowl. Set aside.
Making the Knots Once Dough Has Risen
- Preheat oven to 400 degrees F.
- Lightly flour a surface and roll the dough out to be a rectangle. About 11×17.
- Cut the dough in half lengthwise and then into 2 in strips vertically. You should be left with about 20 pieces of dough.
- Take a piece and roll it into a rope shape about 5 inches long and then tie into a simple knot. If the rope got to long just double knot it.
- Tuck the ends under the knot and place it on a parchment lined baking sheet.
- Repeat with remaining dough.
- Brush half the butter mixture across the knots.
- Bake for 15-18 minutes or until golden brown
- Remove from oven and brush with the remaining butter mixture.
Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!
Made these the other night – DELICIOUS. New favorite recipe!
This was very easy to follow and it was absolutely delicious. I think adding some sourdough will give it a extra tangy flavour. Thanks again for the recipe!!!
So glad that you enjoyed the recipe!
Made these tonight and they were absolutely delicious. The recipe is really easy to follow.
My question is, can the dough be frozen or refrigerated for use later?
Yes it can be! Glad you liked them
I absolutely cannot wait to make this!! What brand of vegan butter do you guys prefer for a recipe like this?
Our go tos are Flora or Earth Balance
So…where to begin…
THERE IS NO CRITIQUING PERFECTION!!!!!
I have made these so many times and the only problem I have is that I eat them way to fast!!!
Don’t take my word for it though try it yourself and be prepared for the ultimate flavor!!!!
Happy you’re enjoying!
I just have a bag of instant yeast. How many spoons would that be?
2 1/4 tsp
Thanks so much! So glad to hear that
At what step are they best frozen? After knotting before brushing or after brushing before baking, or after baking?
After baking completely would be best, but you could also do before brushing
Made these to go with their red pepper pasta (also recommend) and loved them so much! Will be making them again for Thanksgiving!
We’re so happy to hear you liked them! Thanks for taking time out of your day to leave a review. We really appreciate it.
If using dry active yeast, what is the best way to activate the yeast?
You don’t need to do anything differently, it just may take longer to rise from our experience. Just wait until it doubles before moving on.
I did a batch without activating the yeast (forgot!) Then did a repeat with it activated in warmed PB milk and maple. Big difference. Both rose but only the activated dough doubled. Both tasted excellent. Love these knots and made the carrot and ginger soup… wicked!
Glad you’re enjoying the recipes!
I used dry active yeast and heated the milk a bit in the microwave until it was warm to the touch then mixed the milk, maple syrup and yeast in a separate bowl and let it sit for 5ish minutes until it started to foam a bit, then added that mixture to the flour/salt mixture.
Thank you for this AMAZING recipe. I made it yesterday for my roommates, and they are now insisting I make them every night lol! Instead of maple I used honey and I added a tablespoon of olive oil into the mix as well. Again, thank you for taking the time to share these yum balls of joy!!!!!
So glad to hear that they were a hit, enjoy!
These were AMAZING! I can’t wait to try your other recipes 🤩
We’re so happy to hear that you liked it! Thanks for taking the time to leave a review, we appreciate it so much. Have a great day!
Oh my goodness. I can’t say enough good things about these garlic knots. They are pretty simple to make and taste AMAZING! The garlic butter is pretty much the best thing I’ve ever tasted, I almost licked the pot afterwards. Definitely will be making these again.
That sounds like perfection! Anything worth licking the pot is a winner LOL. Thanks so much for your review, we love hearing about success stories!
Just made these and WOW! As a non bread maker, this was easy and recipe is forgiving. I didn’t have instant yeast so used dry active yeast instead. One question… what should the consistency of the dough be in the rising stage? My dough was very sticky and was kind of tricky to roll it out but I made it work. Great recipe! Delicious and vegan! Thank you!
This one shouldn’t be too sticky. As the dough rises it will become more sticky but you can sprinkle some more flour to make it to so sticky and easier to roll out. Hope that helps
These are absolutely delicious!
So glad you think so! Thank you for taking the time to leave a review, we appreciate it! Have a great day!