Korean-Style Cream Cheese Garlic Bread

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Korean-Style Cream Cheese Garlic Bread

Yield: 8

Author: Ori Harrington

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

Buns & filling

• 8 milk buns (get the recipe here)
• 250g vegan cream cheese- soften (I used violife)
• 5 tbsp. maple syrup or agave
• 3 tbsp. vegan non-dairy milk (I used Silk)

Garlic butter

• 1/2 cup vegan butter- melted (I used Becel)
• 6 garlic cloves- minced
• 5 tbsp. vegan parmesan- grated (I used Violife)
• 1 tbsp. parsley

Instructions

1. Preheat the oven to 400F
2. Use a sharp knife to make 6 cuts into the buns, around 80% through.
3. In a medium size bowl mix in the vegan cream cheese, maple syrup and non-dairy milk until you have a smooth cream. In another bowl, mix in the butter, garlic, parsley and vegan parmesan.
4. Using a butter knife, spread 3-4 tbsp. of the cream cheese mixture in each of the cuts you made in your buns. Make sure they are full of cream cheese.
5. Using a spoon, pour 2-3 tbsp. on top of the bun, making sure the butter covers the entire bun.
6. Bake the buns for 10-15 minutes or until the top is golden brown.
7. Let them cool for 5-10 minutes before serving.

Nutrition Facts

Calories

385.92

Fat (grams)

15.69 g

Sat. Fat (grams)

10.85 g

Carbs (grams)

45.04 g

Fiber (grams)

3.18 g

Net carbs

41.87 g

Sugar (grams)

13.02 g

Protein (grams)

8.98 g

Sodium (milligrams)

559.41 mg

Cholesterol (grams)

32.66 mg