Preheat your oven to 425F and get a large sheet of tin foil ready.

Next, cut your bread: Starting at one end, slice your bread diagonally in 1-inch increments until you reach the end of the loaf. Then, make the same slices on the other diagonal. Check out the video above for a better look at what this entails. In the end, you want to have your bread sliced into a bunch of 1-inch squares.

Next, make the tomato garlic butter: Put all the butter ingredients in a sauce pan on medium heat. Stir until butter melts and allow all ingredients to simmer on low for 2-3 minutes.

Time to assemble: Brush every inch of the bread with the tomato garlic butter making sure to get between each of the squares as well as the outsides. Then, stuff the vegan cheddar shreds as evenly as possible between each square.

When the loaf is brushed and stuffed, wrap it completely in your tin foil and place it on a baking sheet. Bake for 30 minutes, and wait until it cools a bit before attempting to free it from its foil-y prison. I know this part can be tough, but that stuff gets hot!

Enjoy!