Some days, you just need some buttery, garlic laden, soft, decadent bread. For those days, there’s this easy recipe for vegan cheesy garlic rolls.
Click here to skip the pics and go straight to the recipe.
These rolls are best right out of the oven, but will keep for a few days on the counter, and can be frozen for a quick dinner side later.

Just look at that soft, airy bread-y goodness!
The key is to be generous with the garlicky Earth Balance buttery spread (or your fav vegan spread), you could use coconut oil for this too, but chill it first!

Don’t be stingy with the garlic spread!
Printable recipe for Vegan Garlic Cheesy Buns
Vegan Cheesy Garlic Rolls

Soft fluffy buns rolled up with vegan garlicky butter, vegan parmesan cheese, and meltable vegan cheese shreds. Super easy to make and even easier to eat!
Ingredients
For Dough
- 2 1/2 cups all-purpose flour (more if needed)
- ¾ cup nutritional yeast
- 1 cup very warm water
- ¼ cup light tasting vegetable oil, such as sunflower oil
- 4 tablespoons cloves of garlic, minced
- 2 tablespoons sugar
- 2 tablespoon flaxseed meal (optional, for the Omega's!)
- 2 ¼ teaspoons of traditional, dry yeast
- 1 pinch salt
- ½ cup Daiya cheddar-style shreds (optional)
Buttery Garlic Spread
- 3 tablespoons Earth Balance Buttery Spread
- 4 tablespoons garlic, minced
- ½ cup vegan parmesan
Instructions
- Preheat oven to 400 Fahrenheit (200 Celsius)
For Buttery Garlic Spread
- Combine Earth Balance and 4 tablespoons of minced garlic. Set aside.
For Dough
- In a large mixing bowl, dissolve the sugar into the warm water and add yeast. Set aside for 10 minutes or until all the yeast blooms.
- Add the oil, nutritional yeast, 4 tablespoons of minced garlic, salt, Daiya shreds and flax seed (if using) and mix well.
- Add the flour, a half cup at a time, until the mixture forms into a dough ball.
- Knead the dough on a floured surface for about 5 minutes or until the dough is smooth.
- Roll the dough out to a rectangle. Spread the garlic butter mixture evenly on the dough, leaving two inches at the end away from you unbuttered. Sprinkle ¼ cup of vegan parm over the dough. Starting at the end closest to you, roll the dough up into a log shape. Pinch the unbuttered end into the roll.
- Using a sharp knife, cut the roll up into 2 inches pieces and place the pieces on to a parchment lined baking sheet. Sprinkle the remaining vegan parm on the top of the rolls.
- Cover with a wet cloth and let rise in a warm place for 20 minutes or until the rolls have puffed up to about double in size.
- Carefully remove the cloth and bake for 15 - 20 minutes or until tops are golden.
Notes
For the best results, after forming the dough, you can cover and let rise for an hour. Then punch it down and continue the recipe. This will result in a lighter bread but to be honest, most of the time I skip that step and it ends up pretty good anyway.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 263Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 9mgSodium: 157mgCarbohydrates: 29gFiber: 4gSugar: 2gProtein: 10g
Nutritional Information automatically calculated by a plugin and may not be correct.
[…] Make easy vegan parmesan with just four ingredients. Five, if you want to make it smoky. Click here to skip the ramble, pics and go right to the recipe. I use it on everything from mac and “cheese” to these vegan garlic cheesy rolls. […]
[…] are based on my original vegan Garlic Cheesy Bun recipe, but this one skips on the store-bought vegan cheese and just loads up on the garlic, nooch, and […]
[…] started the recipe off using the same dough as my other roll recipes (Tomato Garlic Cheesy Buns and Original Garlic Cheesy Buns), nixing any savoury […]
[…] up for this and keeps the bread soft and moist. The cinnamon bun recipe is actually a take from my Garlic Cheesy Buns recipe; the bread in both recipes starts out the same. Once you get comfortable making bread, you […]
This website contains affiliate links. This means when you click on the link, then buy something from that website, I’ll get a small commission. This helps with the costs of running this website. So thanks, friend!
In particular, we are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Some links on this site may lead to Amazon.com or other Amazon sites.
Hit me up on social media!
I’m Mary Lin, vegan recipe developer, YouTuber, and cat person. Chinese Canadian, born & raised in Vancouver, BC (currently in Calgary, Alberta) on a mission to veganize all my favourite comfort foods from Canadian, Cantonese and other Asian cuisines! And make them easy without sacrificing flavour. What should I veganize next?