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Cheezy Garlic Croutons

14 reviews / 4.9 average

Say hello to your new essential everything topper:

Cheezy Garlic Croutons.

These salty, golden brown, crispy hunks of bread are crunchy on the outside and slightly chewy on the inside, generously saturated with a cheezy coating, customizably garlicky, and honestly just really addicting and hard not to eat right off the pan. I don’t really know how else to describe how good they are except to tell you that when I made these with our team, we kind of all just stood around eating them fresh out of the oven like they were a meal in and of itself. And that wasn’t wrong of us.

But oh, hey, did you catch that? I’m acting casual here, but cheezy = cheez = not real cheese! That’s right, these babies are fully vegan and dairy free. Nutritional yeast – something I rarely buy – is popping in for a quick and really delicious hello. And also making a strong case for its permanent place in my pantry.

Okay. Can we just take a closer look at those again?

Cheezy Garlic Croutons up close.

YUM CITY. And so stupidly easy!

First: mix up your “coating” of olive oil, nutritional yeast, salt, garlic powder.

Ingredients for Cheezy Garlic Croutons in a bowl.

Next, toss the bread in there. I use my hands to really massage it into the bread because these are my priorities in life.

Cheezy Garlic Croutons in a bowl before baking.

And finally, bake.

Cheezy Garlic Croutons on a sheet pan.

These could not be easier, and (as mentioned earlier) HIGHLY addictive, and they could really go with anything. I’d start with making these as a topper for golden soup (vegan), broccoli cheese soup (vegan), tomato soup, cheesy cauliflower soup with kale pesto, sunflower kitchen sink salad (vegan), chipotle summer cobb salad, and oh my gosh the list could go on.

ALSO PLEASE BE ADVISED: These will be used in an extremely delicious salad recipe tomorrow! Just giving you a head start.

Check Out Our Video For How To Make Cheezy Garlic Croutons:

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Cheezy Garlic Croutons


  • Author: Lindsay
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 8 cups of croutons (about 10 servings) 1x

Description

Cheezy Garlic Croutons! Crunchy on the outside, slightly chewy on the inside, generously saturated with a cheezy coating, customizably garlicky, and extremely addicting.


Ingredients

Scale
  • 1 baguette, cubed (about 8 cups)
  • 1/2 cup olive oil
  • 1/2 cup nutritional yeast
  • 1 teaspoon salt
  • 1 teaspoon garlic powder

Instructions

  1. Preheat the oven to 400 degrees.
  2. Mix the oil, nutritional yeast, salt, and garlic powder in a large bowl.
  3. Toss with the bread (I prefer to use my hands to really get all the bread coated). 
  4. Transfer to a baking sheet lined with parchment paper. Bake for 10-15 minutes, until golden brown and crispy. And now attempt not to eat them all hot off the pan. I dare you.

Notes

You can use more or less of any of these ingredients. As written, these croutons will get a lot of cheezy coating – which is what I like!

Don’t use sandwich bread here. You want a bread that has a nice crispy exterior.

  • Category: Topping
  • Method: Bake
  • Cuisine: American

Keywords: crouton recipe, nutritional yeast croutons, vegan cheese croutons

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Recipe rating

41 Comments

  1. Pinch of Yum Logo
    Sarah

    When my mom and I lived abroad one summer, groceries were crazy expensive so we made sure to use EVERYTHING we bought. One of our favorite things was to make croutons out of left over bread – we would make them for salad but always ended up just eating them straight from the pan because they were way too good!

  2. Pinch of Yum Logo
    Wasta Time

    Without listing nutritional info such as calories and carbs, your recipes are useless to me.

    1. Pinch of Yum Logo
      Allison Caylor

      Okay that’s just kind of hilariously rude… possibly you should spend your valuable time reading a blog that does provide nutritional info instead. 🙂

    2. Pinch of Yum Logo
      Christin

      Nutritional facts are on there, but if they weren’t, you can quickly run it through a calculator (there are a couple good ones easily found by Google search) or just read other blogs….

      I love this recipe but haven’t figured out how to keep all of the cheese and oil on the bread. Mine always falls off. Any suggestions?






      1. Pinch of Yum Logo
        Deborah Sweeney

        I put the oil on the bread first and worked it with my hands because I didn’t have the directions in front of me. Then I sprinkled the dry mix over the top and worked it in with my hands again. That made a nice uniform cheezy mix. Delicious! Thank you!






  3. Pinch of Yum Logo
    Cyndee

    Can these be made without the nutritional yeast? If not, what brand do you recommend?

  4. Pinch of Yum Logo
    Patrick

    These look delicious and I have not met a bread yet that I didn’t like… (except focaccia!… it was very rude!). How do we store them and what method is best for storage? Thanks for sharing!

  5. Pinch of Yum Logo
    Jeanne

    I’m not vegan, but love nutritional yeast. Bought it to make a cauliflower soup recipe and it added delicious flavor. Made your croutons yesterday and put in a Lock & Lock in the fridge for topping salads and soups. However, today I grabbed a few to snack on and OMG they were so crispy and delicious! Gave some to a neighbor who loves to snack on croutons and she thought they were “the bomb.”






  6. Pinch of Yum Logo
    Toni

    Hi Lindsay,
    I have just noticed that you have 1x 2x 3x
    That’s so Helpful!
    I have not seen that before in recipes.
    Can’t wait to try Brussels & kale caeser with the cheezy garlic croutons!

  7. Pinch of Yum Logo
    Cassie

    I just made this recipe with pretzel rolls & O.M.G!!!!!! You must try with pretzel bread/rolls if you can!






  8. Pinch of Yum Logo
    Jill

    YUM. I’ve made it three times and the leftovers tend to become a snack instead of salad fixings.






  9. Pinch of Yum Logo
    B

    Made these for my parents. Literally THE best!! Everyone loved them and recipe was perfection 👌🏼💕






  10. Pinch of Yum Logo

    I made these croutons tonight to use in a panzanella salad with grape tomatoes, grilled chicken, bacon, and avocado. The first indication that these were going to be amazing was me, cleaning out the mixing bowl with my finger before I popped it into the dishwasher. Second, the amazing cheezy, toasted smell while they’re baking.

    My meat-loving husband calls them “game-changing.” Truly a versatile recipe that will be a part of many summer salads to come. Thank you!






  11. Pinch of Yum Logo
    Exp

    I baked these for 11 minutes and they all burned! Not sure what went wrong. I used a rye baguette.

    1. Pinch of Yum Logo

      So sorry to hear this happened. 😕 We’re wondering if it had to do with the kind of baguette you used or maybe your oven runs a little extra hot? Either way, we’d suggest just cooking these for a few minutes less to prevent burning.

    1. Pinch of Yum Logo
      Krista @ Pinch of Yum

      We’ve stored them in an air tight container on the counter and fridge. They should keep up to a week, perhaps a bit longer in the fridge!

  12. Pinch of Yum Logo
    Heidi

    These are the most insanely delicious croutons I’ve ever made!! Thank you for the great recipe!!!