Vegan Garlic Knots

4.93 from 28 votes

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.

Prep Time25

Cook Time15

Rise Time1

Total Time1 40

Course: breads

Cuisine: American

Servings: knots

Calories: 135kcal

Author: Andrew Bernard

Ingredients

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

Instructions

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 11x17.
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.
Serve.

Video

Notes

*See post for notes about Top 8 Allergy Free variation

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.

Nutrition