Best Cheesy Vegan Garlic Knots Recipe (Easy & Ready in 35 Minutes)
There’s something almost magical about a tray of warm, garlicky knots coming out of the oven, pillowy soft on the inside, golden and glossy on the outside, and finished with just enough melty plant based cheese to make your whole kitchen smell like an Italian bakery. This Vegan Garlic Knots Recipe takes everything you love about the classic pizzeria side dish and reimagines it as a fully plant based snack, without losing a single bit of that buttery, garlic forward flavor everyone craves.
Whether you’re hosting a casual get together, need a fast appetizer for a potluck, or simply want one of those Quick Vegan Snacks that vanishes within minutes of hitting the table, these knots check every box. They’re simple enough for a weeknight craving and impressive enough to serve guests, and once you taste that first cheesy, garlicky pull, you’ll understand why this has become one of our favorite Vegan Snack Recipes to make on repeat.
Why You’ll Love This Recipe
- Truly cheesy without dairy: A combination of nutritional yeast and melty vegan mozzarella gives these knots a rich, savory flavor that rivals the traditional version.
- Faster than a delivery order: From mixing the dough to pulling golden knots out of the oven, this recipe comes together in well under an hour of active time.
- Endlessly customizable: This dough is a blank canvas, so you can dial up the garlic, swap herbs, or stuff the knots with extra cheese depending on your mood.
- A guaranteed crowd pleaser: These knots disappear fast at parties, game nights, and family dinners, even with guests who aren’t vegan.
Having the right tools on hand makes this dough come together with very little fuss. A sturdy stand mixer takes the guesswork out of kneading, fresh instant or active dry yeast guarantees a good rise, and a heavy duty baking sheet helps every knot bake up evenly golden on the bottom.
Key Ingredients
- Active dry yeast: This is what gives the knots their soft, pillowy texture, so make sure it’s fresh and not expired.
- Warm water: Around 110°F is ideal to activate the yeast without killing it.
- All-purpose flour: The backbone of the dough, giving the knots structure while staying tender inside.
- Granulated sugar: A small amount feeds the yeast and helps the dough rise beautifully.
- Olive oil: Adds richness to the dough and helps create that soft, slightly chewy texture.
- Vegan butter: Melted and brushed over the knots both before and after baking for maximum flavor.
- Fresh garlic: The star of the show, minced finely so it infuses every bite with bold, savory flavor.
- Nutritional yeast: A staple ingredient in many Recipes Using Nutritional Yeast, it brings a cheesy, slightly nutty depth that makes these knots taste indulgent.
- Vegan mozzarella shreds: Melts beautifully over the warm knots for that irresistible cheese pull.
- Fresh parsley: Chopped and sprinkled on top for color and a fresh, herby finish.
- Salt: Both in the dough and as a finishing touch, it balances all the other flavors.
Here’s the complete recipe:
Cheesy Vegan Garlic Knots
Equipment
- Stand mixer or large mixing bowl
- Baking sheet
- Parchment paper
- Small saucepan
- Pastry brush
Ingredients
- 2 1/4 teaspoons active dry yeast one packet
- 1 cup warm water about 110°F
- 1 tablespoon granulated sugar
- 3 cups all-purpose flour plus more for kneading
- 1 teaspoon salt
- 2 tablespoons olive oil
- 4 tablespoons vegan butter melted, divided
- 6 cloves garlic minced
- 2 tablespoons nutritional yeast
- 1 cup vegan mozzarella shreds
- 2 tablespoons fresh parsley chopped
- 1/4 teaspoon flaky sea salt optional, for topping
Instructions
- Whisk the warm water, sugar, and active dry yeast together in a large bowl. Let it sit for 5 to 10 minutes until foamy and fragrant.
- Add the flour and salt to the yeast mixture along with the olive oil. Mix until a shaggy dough forms.
- Knead the dough by hand or with a stand mixer fitted with a dough hook for 8 to 10 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a towel, and let rise in a warm spot for about 1 hour, until doubled in size.
- Punch down the dough and divide into 12 equal pieces. Roll each piece into an 8 inch rope and tie into a simple knot, tucking the ends underneath.
- Arrange the knots on a parchment lined baking sheet, spaced apart, and let rest for 20 to 30 minutes while preheating the oven to 400°F (200°C).
- Bake the knots for 12 to 15 minutes, until puffed and golden brown on top.
- While the knots bake, melt the vegan butter in a small saucepan and stir in the minced garlic, nutritional yeast, and a pinch of salt.
- Brush the warm knots generously with the garlic butter, sprinkle with vegan mozzarella, and return to the oven for 2 to 3 minutes until melted.
- Finish with chopped fresh parsley and a pinch of flaky sea salt, then serve warm.
Notes
Try These Variations
- Spicy garlic knots: Add a pinch of red pepper flakes to the garlic butter for a gentle kick of heat.
- Herb garden knots: Mix in chopped fresh rosemary or thyme along with the parsley for an earthier flavor.
- Stuffed cheesy knots: Tuck a small cube of vegan mozzarella into the center of each rope before tying it into a knot for a melty surprise.
- Gluten free option: Swap the all-purpose flour for a 1:1 gluten free baking blend to make this Garlic Knots Recipe accessible to more eaters.
How to Make Cheesy Vegan Garlic Knots
- Activate the yeast: Whisk warm water, sugar, and yeast together in a bowl and let it sit for 5 to 10 minutes until it turns foamy and fragrant.
- Mix the dough: Combine flour and salt in a large bowl, then add the yeast mixture and olive oil. Mix until a shaggy dough forms.
- Knead until smooth: Knead the dough by hand or with a stand mixer for 8 to 10 minutes, until it becomes smooth, elastic, and slightly tacky.
- Let it rise: Place the dough in a lightly oiled bowl, cover with a towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
- Shape the knots: Punch down the dough, divide it into 12 equal pieces, roll each into a rope about 8 inches long, and tie into a simple knot, tucking the ends underneath.
- Second rise: Arrange the knots on a parchment lined baking sheet and let them rest for 20 to 30 minutes while you preheat the oven to 400°F.
- Bake until golden: Bake the knots for 12 to 15 minutes, until they’re puffed and golden brown on top.
- Make the garlic butter: While the knots bake, melt vegan butter in a small saucepan, then stir in minced garlic, nutritional yeast, and a pinch of salt.
- Brush, top, and finish: Brush the warm knots generously with garlic butter, sprinkle with vegan mozzarella, and return to the oven for 2 to 3 minutes until melted. Finish with fresh parsley before serving.
Tips for Best Results
- Always test your yeast first: Skipping the foam test is one of the most common mistakes, and using yeast that doesn’t bubble will leave you with dense, flat knots.
- Knead until truly elastic: Underkneaded dough won’t trap enough air to rise properly, so look for a smooth, springy texture before stopping.
Chef’s tip: Brush the garlic butter on while the knots are still hot from the oven. The warmth helps the butter soak in rather than just sitting on top, giving every bite deeper flavor.
- Find a genuinely warm spot to rise: A slightly warm oven with the light on or a sunny countertop works well if your kitchen runs cool.
- Don’t overload the second rise: Letting the shaped knots over-proof can cause them to deflate slightly in the oven, so keep an eye on the clock.
Serving Suggestions
- Serve warm alongside a bowl of homemade Roasted Tomato Sauce for dipping, which pairs beautifully with the garlicky, cheesy flavor.
- Offer a side of cool, herby Vegan Ranch for guests who love a creamy contrast to the warm bread.
- Add them to a spread of Vegetarian Snacks for a party platter alongside hummus, olives, and roasted vegetables.
- Pair with a simple green salad or a bowl of soup to round out a cozy weeknight meal.
- Garnish with extra parsley and a light dusting of nutritional yeast for a beautiful, restaurant style finish.
Storage Instructions
- Room temperature: Store leftover knots in an airtight container for up to 2 days, though they’re always best enjoyed fresh and warm.
- Refrigerator: Keep them in a sealed container in the fridge for up to 4 to 5 days.
- Freezer: Freeze baked knots in a freezer safe bag for up to 2 months, or freeze the shaped, unbaked dough knots and bake straight from frozen, adding a few extra minutes to the bake time.
- Reheating: Warm knots in a 350°F oven for 5 to 8 minutes to revive their texture, or microwave individual knots for about 20 seconds if you’re short on time.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the dough through the first rise, then cover tightly and refrigerate overnight. Let it come to room temperature before shaping the knots.
Can I freeze garlic knots?
Absolutely. Both baked and unbaked knots freeze well, making this a great make ahead option for busy weeks or last minute gatherings.
What’s the best vegan cheese for this recipe?
A good melting vegan mozzarella shred works best for that classic cheese pull, while nutritional yeast adds the savory, cheesy backbone to the dough and topping.
Are vegan garlic knots actually vegetarian friendly too?
Yes, since there’s no dairy, egg, or animal product involved, this recipe fits comfortably into both vegan and vegetarian diets without any extra substitutions needed.
Final Thoughts
These cheesy vegan garlic knots prove that plant based baking can be just as comforting, cheesy, and crave worthy as anything from your favorite pizzeria. Once you’ve mastered the simple dough and garlicky butter topping, you’ll find yourself reaching for this recipe again and again, whether it’s for a casual weeknight snack or the star appetizer at your next gathering.
