Vegan Garlic Dough Balls
Soft, fluffy vegan garlic dough balls brushed with plant-based butter and herbs. Perfect as a side, snack, or appetizer — totally dairy-free and irresistible!
Equipment
- Mixing Bowl
- Baking Tray
- Whisk
- Pastry brush
- Measuring cups and spoons
Ingredients
Dough
- 2 ¼ tsp active dry yeast (1 packet)
- 1 cup warm almond milk about 110°F (43°C)
- 1 Tbsp organic sugar
- 2 ½ cups all-purpose flour plus more for kneading
- 1 tsp salt
- 2 Tbsp olive oil plus extra for brushing
Garlic Butter Glaze
- 3 Tbsp vegan butter melted
- 3 cloves garlic minced
- 1 Tbsp fresh parsley chopped
- ¼ tsp sea salt
Instructions
- In a large bowl, whisk together warm almond milk, sugar, and yeast. Let sit for 5–10 minutes until frothy.
- Add olive oil, salt, and flour. Mix until a dough forms, then knead for 6–8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 45–60 minutes until doubled in size.
- Punch down the dough and divide into 12 equal pieces. Shape each into a small ball and place on a lined baking tray.
- Cover and let rest for 15–20 minutes while preheating oven to 375°F (190°C).
- Bake for 18–20 minutes, or until golden brown and fluffy.
- In a small saucepan, melt vegan butter with garlic and salt. Stir in parsley.
- Brush the warm dough balls generously with garlic butter. Serve immediately — soft, fragrant, and plant-based delicious!
Notes
These vegan garlic dough balls are best served fresh out of the oven. You can also freeze them after baking and reheat before serving. Perfect with marinara, vegan cheese dip, or soups!