Cheesy Vegan Garlic Knots
Soft, pillowy garlic knots brushed with savory vegan garlic butter and topped with melty plant based mozzarella. These cheesy vegan garlic knots are an easy, crowd pleasing appetizer ready in about an hour, perfect for dipping in roasted tomato sauce or vegan ranch.
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
For best results, make sure your yeast is fresh and properly activated before mixing the dough. Brush the garlic butter on while the knots are still hot so it soaks in fully. Leftovers keep in an airtight container in the fridge for up to 5 days, or freeze baked or unbaked knots for up to 2 months. Reheat in a 350°F oven for 5 to 8 minutes to restore the texture.