Right off the bat, I have to admit this isn't my recipe; I'm still a vampire and incapable of consuming garlic myself, but my wife Meghan loves the stuff, and apparently so do our friends - we made this recipe for a number of holiday parties this winter, and the guests went nuts for it! They enjoyed it so much that they've been asking for the recipe ever since... To that end, I put to paper (or rather website) Meghan's ingredients and method so that we could share this crowd-pleaser of an appetizer. Enjoy!
1 boule or loaf bread (Italian/French/sourdough all work well)
1 C. dairy-free butter
⅓ C. cashew cream
1 T. minced garlic
1 T. nutritional yeast
1 T. vegan mayo (we use Vegenaise)
¼ t. dried parsley flakes
1 pinch dried thyme
1 pinch dried oregano
1 pinch dried basil
½ t. onion powder
½ t. garlic powder
¼ C. vegan parmesan (the Follow Your Heart parm shreds are perfect)
Prep time: 15-20 min
Cook time: 5-10 min
Yield: 20-32 slices, approximately
-Soften butter in a medium-sized bowl, either by letting it warm while making the cashew cream, or by microwaving it for 15-20 sec.
-Follow the directions to make the cashew cream, set aside.
-Preheat oven to 350 F.
-Add all ingredients to the butter, including the ⅓ C. cashew cream, and combine with a whisk or spatula.
-Using a sharp serrated knife, cut the bread horizontally the whole way through, making 2 equal halves. Line up both halves cut side up on a cutting board and score deeply as if into equal pieces, but leaving ~½ in. uncut.
-Spread the garlic sauce equally on both sections of bread, making sure to get sauce into the scores.
-Reassemble loaf; if using a boule/round loaf, make one complete cut down the middle.
-Wrap loaf fully in aluminum foil and bake for 5-10 min, or until the parm shreds have melted and the inner slices are hot.
-Remove from oven, plate and serve!