Vegan Garlic Knots
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.
Servings: 20 knots
Calories: 135kcal
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
Serving: 1knot | Calories: 135kcal | Carbohydrates: 21g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 192mg | Potassium: 67mg | Fiber: 1g | Sugar: 3g | Vitamin A: 319IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg
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