• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Earthly Provisions
  • Recipe Index
  • Meet Megan
  • Vegan Mother's Day Desserts
  • Work with Me
  • Subscribe
menu icon
go to homepage
  • Recipe Index
  • Meet Megan
  • Vegan Mother's Day Desserts
  • Work with Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Meet Megan
    • Vegan Mother's Day Desserts
    • Work with Me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
  • ×
    Home » Recipes » Easy Vegan Side Dish Recipes

    Vegan Garlic Knots

    Published: Aug 8, 2021 · Modified: Dec 1, 2023 by Megan Calipari · This post may contain affiliate links · Leave a Comment

    Tweet
    Share
    Share
    Pin94
    94 Shares
    Jump to Recipe Print Recipe

    This Vegan Garlic Knots recipe is perfect for beginners. The dough comes together easily and the garlic knots bake up soft, fluffy and full of garlic flavor.

    Garlic knots are the best kind of dinner rolls. Any time I make them people absolutely love them. And they are so simple to make! If you are a beginner with yeasted bread recipes, this is perfect for you.

    Close up of garlic knots on a plate
    These Vegan Garlic Knots are the PERFECT appetizer or side dish.

    What are Garlic Knots

    If you don't know what garlic knots are, or have never had them, you have been missing out. Garlic knots are a type of dinner roll where the dough is cut into strips, tied into a knot and brushed liberally with vegan garlic butter. They are soft, full of flavor and absolutely delicious. Especially if you love garlic. Which is everyone, right?

    They are amazing on their own or dunked into my Hearty Marinara Sauce. Or in my Vegan Scallion Parsley Pesto.

    Yeast and plant milk in a bowl
    Yeast blooming in a bowl
    Flour and seasonings in a bowl
    The dry ingredients

    Ingredients

    For my vegan garlic knots recipe, I like to enrich the dough for extra fluffiness and softness. Enriching dough simply means that there is fat and/or sugar added into the dough. This keeps the finished bread item super soft.

    Flour: I use all purpose flour here. My favorite brand is King Arthur!

    Non Dairy Milk: To hydrate the dough, use non dairy milk. I used So Delicious Plain Unsweetened Coconut Milk which I use in all of my recipes.

    Sugar: Just a little sugar helps to balance things out.

    Plant Butter: I tend to reach for Country Crock Plant Butter sticks for all savor recipes, but use whatever your favorite is, here! I love the flavor that the Country Crock gives the dough in this recipe.

    Yeast: I prefer active dry yeast. I buy it in a big jar and it keeps forever!

    Salt: Salt helps with the structure AND the flavor of the finished garlic knots.

    Spices: I used garlic powder and oregano in the dough for extra flavor throughout.

    Vegan Garlic Butter: This is for brushing onto the shaped knots. I used my recipe for Vegan Garlic butter. Its simple to make and absolutely delicious. The knots are brushed with garlic butter before they are placed into the oven and as soon as they are removed from the oven. The garlic butter gives them SO much flavor.

    I have linked the recipe and inserted the recipe card just below the knot recipe for you!

    Garlic knot dough in the process of being mixed
    Dough that is ready to knead
    Mixed Garlic knot dough
    Dough that is ready to rise

    How to Shape the Knots

    These Vegan Garlic Knots are pretty simple to shape.

    First, press the dough out into a rectangle that is 12 inches long by about 6 inches wide.

    Then, cut the rectangle into 8 even strips.

    Next, take a strip in one of your hands.

    Hold the strip at one end, and take the other end around your fingers and back through the loop that was created. And there you have a garlic knot!

    And thats it. Just lay them on a baking tray to rise.

    Vegan Garlic Knots on a baking tray
    These Knots are simple to make and come out so soft and full of flavor.

    Want More Yeasted Doughs to Try?

    Vegan Cinnamon Rolls with Cream Cheese Frosting

    Calzone and Pizza Dough

    Vegan Parker House Rolls

    📖 Recipe

    Vegan Garlic Knots on a baking tray

    Vegan Garlic Knots

    Megan Calipari
    This Vegan Garlic Knots recipe is perfect for beginners. The dough comes together easily and the garlic knots bake up soft, fluffy and full of garlic flavor.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 25 minutes mins
    Rise Time 2 hours hrs
    Total Time 2 hours hrs 55 minutes mins
    Course Appetizer, Side Dish
    Cuisine American, Italian
    Servings 8 Knots
    Calories 225 kcal

    Equipment

    • 1 Mixing Bowl
    • 1 Wooden Spoon
    • 1 Baking Tray
    • Measuring Cups and Spoons
    • Parchment Paper

    Ingredients
      

    • ¾ Cup Non-dairy Milk, Warm
    • 3 tablespoon Non-dairy Butter, cut into 3 pieces I used Country Crock Plant Butter Sticks
    • 2 tablespoon Granulated Sugar
    • 1 ¼ teaspoon Active Dry Yeast see note
    • 2 Cups All Purpose Flour
    • ½ teaspoon Kosher Salt ¼ teaspoon if using finer grain salt
    • ½ teaspoon Garlic Powder
    • ½ teaspoon Dried Oregano

    Garlic Butter For Brushing

    • 4 tablespoon Vegan Butter, room temperature
    • 2 Medium Cloves of Garlic, minced
    • 1 tablespoon Minced Chives Optional
    • Pinch Salt

    Instructions
     

    Mix the Dough

    • In a large bowl, pour the warm milk over the butter and allow the butter to melt.
      ¾ Cup Non-dairy Milk, Warm, 3 tablespoon Non-dairy Butter, cut into 3 pieces
    • Add the sugar and yeast to the milk mixture and stir. Allow to sit for 5 minutes or until the yeast is a little puffy.
      2 tablespoon Granulated Sugar, 1 ¼ teaspoon Active Dry Yeast
    • Add the flour, salt, garlic powder and oregano. Stir with a wooden spoon or with your hands until a shaggy dough forms.
      2 Cups All Purpose Flour, ½ teaspoon Kosher Salt, ½ teaspoon Garlic Powder, ½ teaspoon Dried Oregano
    • Lightly flour your work surface and scrape the dough onto the counter. Knead for 5 minutes or until the surface of the dough becomes smooth.
    • Lightly oil the bowl, return the dough to the bowl and cover with a damp dish towel. Allow to rise for 1 ½ hours or until the dough doubles in size.

    Make the Vegan Garlic Butter

    • In a small bowl, Mix together vegan butter, minced garlic, chives and salt. Stir well to combine. Set aside.
      4 tablespoon Vegan Butter, room temperature, 2 Medium Cloves of Garlic, minced, 1 tablespoon Minced Chives, Pinch Salt

    Shape and Bakethe Garlic Knots

    • Line a baking tray with parchment.
    • Lightly flour a work surface and turn the dough out onto it.
    • Press the dough out into a 12"x6" rectangle with the 12 inch side running parallel to the edge of the counter.
    • Cut the rectangle in to 8 strips. The strips will be about 1.5 inches wide by 6 inches long
    • Working one at a time, take a strip in your hand by one end. Take the other end and wrap it around your fingers and then back into the loop that was just creates, creating a knot. Place the knot onto the baking tray and repeat.
    • Cover the knots once more with the damp dish towel and allow them to proof for 30 minutes more.
    • Meanwhile, preheat the oven to 350* F and melt the vegan garlic butter. There should be garlic butter left to brush the knots with when they are done baking.
    • After 30 minutes have elapsed, brush each knot with melted garlic butter then bake in a 350* F oven for 24-26 minutes or until the knots are lightly golden brown.
    • While the knots are hot, brush them with the remaining garlic butter.
    • Allow to cool slightly and serve.
    • Store in an airtight container at room temperature for up to 3 days or place inot a bag and freeze for up to a month.

    Notes

    If you have instant yeast, use 1 ⅛ teaspoons. 

    Nutrition

    Serving: 1Garlic KnotCalories: 225kcalCarbohydrates: 28gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 2gSodium: 238mgPotassium: 77mgFiber: 1gSugar: 3gVitamin A: 87IUVitamin C: 2mgCalcium: 38mgIron: 2mg
    Tried this recipe?Let us know how it was!

    📖 Recipe

    Vegan Garlic Butter

    Megan Calipari
    This Vegan Garlic Butter is a simple and flavorful compound butter that uses dairy free butter, fresh garlic and herbs to create a delicious and versatile spread.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Time 15 minutes mins
    Course Dinner, Side Dish, Snack
    Cuisine American, Italian
    Servings 8 Servings
    Calories 102 kcal

    Equipment

    • Cutting Board
    • Chefs Knife
    • Small Bowl
    • Spatula
    • Parchment Paper

    Ingredients
      

    • 8 tablespoon Vegan Butter, room temp I used Country Crock Plant Butter (avocado oil variety)
    • 3 Medium Cloves of Garlic
    • 2 tablespoon Finely Chopped Chives optional
    • Pinch Kosher Salt
    • Black Pepper to Taste

    Instructions
     

    • First make the garlic paste. Peel the garlic cloves and smash them using the flat side of the chefs knife, then mince. Next, sprinkle the minced garlic with a pinch of salt. Then, using the side of the knife, press into the garlic and drag the knife towards you, using firm pressure. Repeat that action until the garlic is a a paste.
      3 Medium Cloves of Garlic
    • In a small bowl, combine vegan butter, garlic paste, chives and black pepper. Stir well with a spatula.
      8 tablespoon Vegan Butter, room temp, 2 tablespoon Finely Chopped Chives, Pinch Kosher Salt, Black Pepper to Taste
    • Transfer to a small bowl or container to refrigerate OR scrape mixture onto a piece of parchment paper and form into a log. Twist the ends to seal and refrigerate.
    • Use as desired.

    Notes

    Store in the refrigerator for up to a week.

    Nutrition

    Serving: 1ServingCalories: 102kcalCarbohydrates: 0.5gProtein: 0.1gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 2gSodium: 92mgPotassium: 7mgFiber: 0.02gSugar: 0.01gVitamin A: 0.1IUVitamin C: 0.4mgCalcium: 2mgIron: 0.04mg
    Tried this recipe?Let us know how it was!
    Tweet
    Share
    Share
    Pin94
    94 Shares

    More Easy Vegan Side Dish Recipes

    • Greek Village or Horiatiki Salad topped with feta cheese chunks on a small plate.
      Greek Village Salad (Horiatiki)
    • Green Bean Potato Salad in a white bowl.
      Green Bean Potato Salad
    • Mango Pico de Gallo in a bowl with a tortilla chip stuck into the salsa.
      Mango Pico de Gallo
    • Pineapple Pico de Gallo salsa in a white bowl.
      Pineapple Pico de Gallo

    Reader Interactions

    Comments

    No Comments

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Headshot of me in a white shirt

    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

    More about me →

    Mother's Day Recipes

    • Vegan Strawberry Shortcake Cake on a white cake stand. The cake is a two-layer cake with strawberries and whipped cream in between the layers and on top.
      Vegan Strawberry Shortcake Cake
    • Cinnamon Roll Focaccia drizzled with sweet vanilla glaze in a cast iron pan.
      Cinnamon Roll Focaccia
    • A slice of Cherry Crumb Cake with a bite taken out of it.
      Cherry Crumb Cake (Coffee Cake)
    • Vegan Fruit Tart topped with strawberries, blueberries and kiwi slices on a white cloth with strawberries in the foreground.
      Vegan Fruit Tart
    • Round Vegan Coconut Cake on a white cloth with a small bowl of coconut in the foreground.
      Vegan Coconut Cake
    • Close up of a strawberry and cream cupcake on a white cloth
      Vegan Strawberry Cupcakes

    Popular Recipes

    • Green Bean Potato Salad in a white bowl.
      Green Bean Potato Salad
    • Mango Pico de Gallo in a bowl with a tortilla chip stuck into the salsa.
      Mango Pico de Gallo
    • Mediterranean Chickpea Couscous Salad in a bowl.
      Mediterranean Couscous Salad
    • Two Pineapple Mojito Mocktails garnished with mint with limes and sliced pineapple on the table.
      Pineapple Mojito Mocktail
    • A gold spoon with Tahini Caesar Dressing on it.
      Tahini Caesar Dressing
    • A slice of vegan vanilla layer cake on a plate with a fork to the left and the rest of the cake in the background.
      Vegan Vanilla Cake

    Newsletter

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Recipe Index

    • Recipes

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Earthly Provisions

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.