Garlic butter bread sticks

Garlic butter that's completely dairy-free? Yes, it's possible! These bread sticks are great on their own as a snack, to scoop up dip or use them as part of a cheese plate. Hurry, you're just 30 minutes away from hot garlic goodness!

prep time
cooking time
Recipe by Christie Connelly


8 tablespoons dairy-free spread (such as Nuttelex)

3 cloves garlic, peeled and finely chopped

2 1/4 cups (300g) plain flour

2 teaspoons baking powder

2/3 cup (160ml) Vitasoy Soy Milky Lite


  1. Heat the oven to 220C. Place the dairy-free spread and garlic into a large, deep roasting tray and put into the oven for 5 minutes to melt the spread. Remove the tray and set aside.
  2. Place the flour, baking powder and salt into a large mixing bowl and stir to combine. Add the soy milk and mix with your hands to form a sticky ball. Transfer to a well-floured bench and knead for 2-3 minutes until smooth.
  3. Roll out the dough into a large rectangle about 5mm thick and cut into 15 long lengths then cut those in half to make 30 bread sticks. It's easiest if you use a pizza cutter, but you can also use a sharp knife.
  4. Dip the sticks, one at a time, into the melted butter on both sides and lay on the roasting tray side by side, quite closely.
  5. Bake for 15 minutes until golden then allow to cool slightly (the butter will be hot!) before transferring to a wire rack to cool completely. Store in an airtight container for up to a week (if they last that long).