These garlic butter croutons are so good you might forego your salad entirely to snack on these warm toasty bites. That unique soft crunch on top of a hearty salad takes it from a chore to pure bliss. Not only that, this vegan friendly recipe will have you feeling guilt free (but, by all means, feel free to use real butter).
Throughout my entire life, I have been tossing croutons on my salads at salad bars, or buying them by the bag at my local grocery store. Even as I initially created this recipe, it didn’t cross my mind to make them.
The recipe inspiration
This recipe idea came about through another. I needed bread crumbs for salmon cakes, but had none. In the midst of my frustration I realize breadcrumbs were… just bread; and just like many great recipes, this one was born out necessity.
When and how to eat
These croutons are ideal for salads and soups, but can be crumbled and used as breadcrumbs as needed in your favorite recipes.
To make this even more of a treat, eat them while they are warm and fresh out of the oven on top of your favorite salad. The unexpected warm crunch on top of a crisp cold salad offers a unique contrast worth trying.
There are two way you can store your croutons. It will all depend on when you plan to eat them.
1-4 days after making: Simply toss them into an airtight jar or bag after the croutons have cooled.
4+ days after making: Put the croutons in a plastic freezer bag (try to remove as much air as possible from the bag with croutons in it). Store in a freezer for up to three months. When you’re tasty for some tasty garlic butter croutons, remove them from the freezer, place them on an even layer on a baking sheet and put into your broiler for 1-2 minutes, then serve.
Note: I used Earth Balance butter in this recipe but replacing it with regular butter will give you the exact same taste and texture in this recipe.
Tip: Keep a close eye on the bread when it’s in the oven/ broiler, they will toast and then dry very quickly.
Tip: Vegan butter gives these croutons a very buttery flavor, but if you’re looking to bring out the flavors of the herbs, simply substitute the butter for olive oil.
Vegan Butter Soft Croutons
- 2 Slices of white bread
- 3 Tablespoons vegan butter
- ½ Tablespoon garlic salt
- 1 Tablespoon dried parsley
- ½ Tablespoon dried tarragon
Cut or tear bread into small pieces
Place into large mixing bowl
In small cup, add vegan butter, garlic salt, dried parsley, dried tarragon
Heat in microwave for 30 seconds
Remove and stir
Drizzle over bread in mixing bowl
Toss until evenly coated
Spread on baking sheet in one even layer
Broil on high for 3-5 min unit golden brown
Remove from oven and let rest