Preheat your oven to 400°F (205°C).

Using a serrated knife, cut the baguette or Italian bread every inch. Don't cut the bread all the way through – leave the bottom intact, so that the whole load is still connected.

Optional: Place the minced garlic and salt on a clean dry cutting board, and using the side of the knife smear the garlic and salt together for 30 seconds, forming a mostly smooth paste.

In a bowl, mix the salted garlic paste, garlic powder, nutritional yeast, olive oil, softened vegan butter, oregano, salt, black pepper, and if you are using them, the minced parsley and vegan cheese.

Spread apart two slices of the bread. Scoop a generous spoonful of the garlic mixture and rub it around the inside of the slices with the back of the spoon.

Once all the slices have been rubbed with the garlic oil, spoon any leftover garlic mixture on top of the bread for extra flavor.

Now, wrap the baguette in aluminum foil. Make a tent shape with the foil so it's touching the bottom and sides of the bread but not the top. This helps to make the bread crispy without burning it. Roast for 12 minutes.

After 12 minutes, take the wrapped bread out and let it cool in the foil for 5 minutes, so that it is just enough so you can handle it. Unwrap and serve in a bread basket alongside your favey pasta dinner!