Vegan Garlic Parmesan Breadsticks
These vegan breadsticks are the dairy-free version of the classic Pizza Hut-style breadsticks. You might be surprised at how simple they are to make!
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
Aside from wanting to recreate one of my favorite restaurant breadsticks, I was also pretty sick of making homemade breadsticks that were dry and hard. I just could not seem to find a recipe that made soft-and-fluffy-but-crispy breadsticks.
Because these breadsticks are baked in one pan and cut after, they won’t dry out while baking. Hallelujah!
These vegan breadsticks are:
- Soft
- Buttery
- Moist & fluffy
- Topped with a garlic parmesan & herb seasoning
- Crispy on the edges
- Perfect to have alongside vegan stuffed shells, pasta or salad!
- Made using an easy vegan pizza dough recipe
How to Make Breadsticks
The process for making breadsticks pretty simple. We are using a basic pizza dough recipe. Or, you can buy the fresh pre-made pizza dough (which is typically vegan, but check the label) located in the deli or produce area of the grocery store. At my Trader Joe’s, it is located near the produce.
Place the ball of dough in a greased 9×13 pan and let it rise for about an hour or until doubled in size. Then gently press the dough out to fit the pan and try to make it fairly even.
Next, cut shallow lines about 1 inch to 1.5 inches apart to create what will be your future breadsticks. Brush with melted vegan butter (my favorite brands are Miyoko’s and Earth Balance.) Bake until golden brown.
In the meantime, let’s prep our seasoning! I pulled inspiration from my homemade vegan parmesan recipe to create this seasoning. We’ll also be adding some Italian herbs into it. All you need to do is blend the ingredients up until a fine texture (like parmesan!) You can use a food processor or a blender.
Pull the breadsticks out of the oven and brush with more vegan butter, and then sprinkle on the seasoning. Be generous! You’ll probably have plenty of seasoning left over – save it for putting on top of pizza or pasta.
Pop the pan back into the oven for 2 minutes. The additional time with the extra vegan butter will make them even more crispy. And addictively delicious.
When the breadsticks are done, let them cool down for a bit. Then, take a serrated knife and finish cutting out the sticks. To remove from the pan, use a spatula. If they’re being tricky, make sure to cut around the edges of the pan to free up any sticking bits.
Serve alongside your favorite Italian-style dinner or enjoy as an appetizer! Dip in marinara sauce.
For a nut-free version, consider using sunflower seeds in place of the cashews.
Vegan Garlic Parmesan Breadsticks
Ingredients
- 1 batch pizza dough *
- 2 tablespoon cooking oil like canola, avocado, or olive oil
- 3 tbsp melted vegan butter divided in half
- marinara sauce for dipping
Garlic Parmesan Seasoning
- 1/3 cup raw cashews
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/4 teaspoon oregano
Instructions
- Coat a 9×13-inch glass pan with 2 tbsp of oil.
- Place ball of (unrisen) pizza dough into pan. Cover the pan with a towel and let the dough rise for 1 hour.
- Meanwhile, make the seasoning by blending together the cashews, garlic powder, onion powder, salt, dried basil, parsley, and oregano until it becomes a fine texture (like parmesan.) You can also use a food processor.
- Pre-heat the oven to 475 degrees Fahrenheit.
- Press the pizza dough into the pan all the way to the edges. Make it as even as possible.
- Cut shallow lines to form the breadsticks, 1-1.5 inch apart.
- Brush 1.5 tbsp of melted vegan butter on top (reserve the remaining butter for later.)
- Bake for 12-15 minutes or until golden brown.
- Remove from the oven and brush with the remaining vegan butter. Sprinkle on the seasoning to coat the breadsticks. (You'll have some seasoning left over, save it for pasta or pizza!)
- Bake for an additional 2 minutes.
- Let the breadsticks cool for about 15 minutes.
- Cut the breadsticks with a serrated knife and remove from the pan. If they are sticking a bit, use a metal spatula to help them out.
- Serve with marinara sauce.
If I could give 10 stars I would! These are so delicious! Next time I’m going to make double the amount because they were gone too fast. I ran out of Miyoko’s so I supplemented it with garlic-infused olive oil. I also didn’t have raw cashews, so I added a bit of freshly grated Violife vegan parm on top of the rest of the ingredients in your mix. A a hint of pizza flavor I also sprinkled some dehydrated tomato powder. Sooooo great! I can’t wait to make them again. Thank you so much for the best breadstick recipe ever!!!!!
So glad you loved the recipe!
My family adored these and fought over the last two. They were chewy and soft, crunchy on the edges, and the vegan butter with the cashew parm was awesome. I will definitely make these again.
My one big problem was getting the dough pressed out into the pan. With the oil in the pan and the stretch of the pizza dough (I used a fresh dough from the supermarket.), I struggled and struggled to get it where it needed to be. Do you have any suggestions?
–Anne
I rolled it out on my ( floured ) wooden cutting board until it was the size of my baking pan. Then I just transferred it over. Works great that way. Hope you see this: I see your comment was almost a year ago!
do i need to soak the cashews?
Nope!
Great recipe! We love even just using the parmesan seasoning on top of spaghetti! This recipe is simple and pretty quick to make which is a bonus!