Vegan Garlic Parmesan Knots

It’s indulgence season and these vegan parmesan garlic knots are the perfect addition to your holiday table. These are an amazing twist to my traditional dinner rolls. They are buttery, herb-y, garlic-y and even parmesan-y. Oh and did I mention they are extremely soft and outrageously decadent ?

You don’t need to be a professional baker to make these, but trust me when I say EVERYONE who have the privilege to try these garlic knots, would think you went to a prestigious culinary school in Paris!!! Yes, I said it 🙂 Ok, enough goofing, now let’s get onto the recipe.

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The Dough

To begin, you need warm water in a bowl. Regular hot water from the faucet might do, but it’s important that you use a kitchen thermometer to assess the temperature. The water should be between 105 and 110 degrees Fahrenheit (or between 40 and 43 degrees Celsius). Anything above that will kill your yeast, and anything below that will prevent your yeast from activating. Once the water is at the right temperature, add in some sugar (or any sweetener of choice, I’ve used maple syrup before and it worked). To the sugared water, add the instant yeast. Give it a mix so the yeast doesn’t just sit on the surface, then set it aside for 7 to 10 minutes

On a large mixing bowl, add in the butter, coconut milk, salt, garlic powder, and the yeast mixture that should have activated during the resting time (evidenced by a layer of foam on the surface). 

Using a whisk, mix all the ingredients so they become homogeneous. Then, add the flour about a half a cup at a time using a wooden spoon to mix at first. When it becomes difficult to mix the dough with the wooden spoon, go ahead and start using your hands.

Then cover the dough with a kitchen towel and let it rest in a warm area for at least an hour and 30 minutes (I usually turn on the oven on low and let the dough rest on the stove as it’s usually warmer with the oven on).

The Garlic Herbs Butter

While our dough is resting, let’s start working on the ingredients to flavor the butter. Chop some basil and Italian parsley. Mince a few cloves of garlic. Remember this is the recipe for garlic knots, so we need to be generous with the garlic. I went for 5 cloves.

Now, my favorite vegan butter of all time is the Miyoko’s butter. It’s a European style cultured vegan butter made with cashew cream and organic coconut oil. Try it once and you’ll get hooked for life (and I’m not getting paid to say that, though I wish I was ).

If you can’t get your hands on Miyoko’s butter, use any regular plant based butter you have available; since we’re going to flavor it, it’s going to turn out good anyway. If using the Miyoko’s butter, place it in a bowl, then place the bowl in a container with hot water to melt it (this butter cannot be melted in the microwave). Most other plant-based butter can be melted in the microwave for 20 seconds or so. Once the butter is melted, add your chopped basil and parsley, minced garlic, garlic powder, ground black pepper, salt (if using Miyoko’s butter, you don’t need to add the salt, as the butter is already salty enough), and my homemade vegan parmesan cheese. Give everything a mix, and set it aside.

The Vegan Garlic Parmesan Knots

At this point you can preheat your oven at 400 degrees Fahrenheit or 200 degrees Celsius. After the dough has rested for an hour and a half or so, it should have at least doubled (if not tripled) in size. Flour your working surface and pull out the dough to knead for a few more minutes with your hands. Then use a  pastry scraper (or you can get fancy like me and use a large knife) to divide the dough in 4 equal parts. Then, divide each part in two, to make a total of 8 parts.

Working with one part at a time, use both hands to roll the dough so as to obtain a thick string, long enough to make a knot.

To make the knot, take both ends of the string, make a loop and have one end go through the loop from the bottom.

Continue to make knots out of each piece until you’ve made all the 8 or so knots. Then line a baking try with some parchment paper, and place your knots on it. Then using a basting brush, apply the garlic butter mixture generously over each knot.

Let the knots rest for another 30 minutes to inflate. Then pop them in the oven and let them bake for 30 minutes or until golden brown. Remove the knots from the oven and apply more of the garlic butter on each knot so they are more glossy and herby and to have the delicious parmesan aroma emanates from each knots.

Now you my friend, just made the most outrageously decadent Vegan Garlic parmesan Knots in the entire universe! And don’t you dare saying I’m exaggerating! Lol.

Enjoy them hot either plain or dipped in a marinara sauce.