In a small pan, heat oil over low flame. Add the garlic cloves and fry until they turn golden brown. Chef Tip: Swirl the pan gently to ensure the garlic is fried evenly. Be careful not to burn the garlic, as it will turn bitter if overcooked.

Once fried, drain the garlic cloves and save the garlic-infused oil. You can use this flavorful oil in other recipes as a cooking oil.

Using a fork or a mortar and pestle, crush the fried garlic until it forms a paste.

Transfer the crushed garlic to a bowl and mix in minced green chilies for a spicy kick.

Next, add chopped cilantro and a pinch of salt.

Now, incorporate the softened vegan butter. If you forgot to soften it, microwave the butter for about 20 seconds, but avoid fully melting it—it should just be slightly softened.

Use a fork to mix the butter thoroughly with the garlic, cilantro, and chilies. Taste the mixture and adjust the salt if needed. This vegan garlic butter spread will add a rich, robust flavor!

Slice the bread loaf with a serrated knife, keeping each slice about an inch thick for the perfect texture.

Generously spread the vegan garlic butter on one side of each bread slice, making sure it's evenly distributed and fully covers the surface. If you like, butter the other side for extra flavor.

Drizzle a spoonful of vegan cheese sauce over the buttered bread for added creaminess.

Generously sprinkle dairy-free mozzarella cheese on top. Chef Tip: If you're preparing in advance, you can refrigerate the slices at this point until ready to cook.

Arrange the bread slices in a single layer on a baking tray and spray with a bit of cooking oil. There’s no need to wrap them in foil. Air fry at 350°F for 5 minutes or until the cheese melts. If you prefer a crispier texture, air fry a little longer. No preheating is required! Cook in batches if necessary. Once done, garnish with mixed herbs and a drizzle of chili crisp oil.