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+ servings
A sheet pan full of vegan croutons

How to Make Easy Classic Vegan Croutons

Author Chef Summer Storm - garden grub
These vegan croutons are super easy and quick to make. They're crunchy, flavorful, and the perfect addition to any salad.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dinner, Lunch, Salad
Cuisine American
Servings 7 cups


  • 1 pound sourdough, cut into 3/4 inch cubes (See tips below recipe for other bread options!)
  • 1/4 cup vegan butter
  • 1/4 cup olive oil, extra virgin
  • 1 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp Italian seasoning
  • 3/4 tsp kosher salt
  • 3/4 tsp black pepper


  • Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet pan with a piece of parchment paper.
  • Add the cubed bread into a large mixing bowl.
  • Add the rest of the ingredients into a small saucepan and warm over low heat until the butter is melted, about 3 minutes or so. Stir the mix together well to evenly combine.
  • Evenly drizzle the saucepan mixture over the cubed bread. Quickly toss the bread gently to coat each piece in the mixture evenly.
  • Lay the coated chunks of bread on the prepared baking sheet in an even single layer. Do not overcrowd them or lay them on top of each other. If they do not all fit on one of your sheet pans, separate them into two pans.
  • Place the sheet pan of bread on the middle oven rack and bake it for 15 minutes. Flip the croutons over/stir them around and bake them for another 5 minutes or until golden brown and crunchy. *Keep an eye on them the last couple of minutes that they're baking to ensure they don't get too dark, as everyone's oven heats slightly differently.
  • Once the croutons are completely cooled down, store them in an airtight container at room temperature.
Tried this recipe?Let me know how it was!