"Cheesy" Croutons

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.

“Cheesy” Croutons Recipe
Photo: Jennifer Causey
Hands On Time:
10 mins
Total Time:
30 mins
8 serves


  • 6 tablespoons olive oil

  • 2 medium garlic cloves, smashed

  • 3 tablespoons nutritional yeast

  • 1 (9-oz.) crusty bread loaf, torn into 1- to 2-in. pieces (about 8 cups)

  • ¼ teaspoon kosher salt


  1. 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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