These crunchy and addicting croutons have a secret: their cheesy taste comes from nutritional yeast, a plant-based substitute for Parmesan, which boosts savory umami flavor. The garlicky oil takes them up a notch, too. They’re the perfect way to use up any leftover bread—ciabatta, sourdough, or a country loaf would all work well. Keep a batch on hand at all times to add to salads, casserole tops, or soups. These croutons store well at room temperature for up to a week. Just reheat in the oven if they start to soften too much. Psst: If you actually prefer softer croutons, only bake them for 15 to 17 minutes.

Ivy Odom

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Credit: Jennifer Causey

Recipe Summary

hands-on:
10 mins
total:
30 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Cook oil and garlic in a small saucepan over medium, stirring occasionally, until garlic is fragrant, 1 to 2 minutes. Remove from heat. Remove and discard garlic. Stir in nutritional yeast. Toss together bread and nutritional yeast mixture in a bowl; spread in an even layer on a rimmed baking sheet. Sprinkle evenly with salt. Bake in preheated oven until golden and crisp, about 20 minutes.

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