Delicious Vegan Challah Recipe For Bread Lovers

Welcome to my vegan challah bread recipe! Whether you’re vegan or not, this recipe will make you fall in love with challah bread all over again. Challah bread is known for its soft, fluffy texture and beautiful braided shape that makes it a staple on any table. But for those who follow a vegan diet, finding the perfect eggless challah bread can be a challenge. Fear not! This vegan recipe is easy to follow and produces beautiful and delicious challah bread every time.

Challah is traditionally served on Jewish holidays like Shabbat and Rosh Hashanah, but it’s also a great addition to any meal. My vegan version of this classic bread is perfect for anyone who wants to enjoy this traditional treat while sticking to their plant-based diet.

Baking can sometimes be intimidating, but with the detailed instructions and tips I provide throughout this article, even novice bakers can make this vegan challah recipe perfectly. Plus, with some variations and substitutions, you can easily adjust the recipe based on your preferences and dietary restrictions.

So let’s get started on this wonderful journey of baking the best vegan challah bread!

Why You’ll Love This Recipe

Vegan Challah
Vegan Challah

Have you been on the hunt for the perfect vegan challah bread recipe? Look no further, because this recipe will steal your heart!

What makes this vegan challah bread recipe so special is that it tastes just like traditional challah bread, but without any eggs or dairy. That’s right – this challah bread is 100% vegan and cruelty-free.

But don’t be fooled by the absence of animal products, because this bread is incredibly fluffy, with a soft texture that melts in your mouth. Plus, it’s high in protein and other nutrients that will keep you feeling satisfied for hours.

Another reason to love this recipe is its versatility. You can enjoy it as toast for breakfast, serve it with a salad for lunch, pair it with soup for dinner, or simply snack on it throughout the day. Trust us – you won’t be able to get enough of this deliciously fluffy vegan challah bread!

Ingredient List

 A beautifully braided vegan challah, ready to be sliced and enjoyed.
A beautifully braided vegan challah, ready to be sliced and enjoyed.

Before starting your baking journey, let’s gather all the ingredients for this vegan challah recipe! Don’t worry, all the required components in this recipe are easy to find at your nearest grocery store. For the perfect result of fluffy vegan bread with a sweet flavor, make sure not to miss any ingredient. Here is what you will need:

Dry Ingredients

  • 4 cups unbleached flour
  • 1/4 cup brown sugar
  • 2 1/4 tsp dry active yeast
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup warm water (around 110°F)
  • 1/4 cup neutral oil (such as grapeseed or avocado oil)
  • 3 tbsp granulated sugar

Optional Toppings

  • Poppy seeds
  • Sesame Seeds

The Recipe How-To

 The perfect combination of sweet and savory in every bite.
The perfect combination of sweet and savory in every bite.

Now, let’s move onto the heart of this article – the vegan challah recipe itself! Get ready to dive into creating a soft, fluffy loaf of bread that looks and tastes just as good as the traditional egg-based version.


First, gather all of your ingredients. You’ll need:

  • 2 ¼ teaspoons (1 package) dry active yeast
  • 1 ¼ cups warm water, divided
  • ¼ cup granulated sugar plus ½ teaspoon
  • ⅓ cup neutral oil, such as grapeseed, avocado, or canola
  • 3 cups unbleached flour
  • 1 cup whole wheat pastry flour
  • 1 teaspoon salt


  1. In a small bowl, whisk together the yeast, ½ cup of warm water, and the ½ teaspoon of sugar. Set aside for about five minutes, or until bubbles form on top.

  2. In a large bowl or stand mixer fitted with a dough hook attachment, combine the remaining sugar, oil, and one cup of warm water.

  3. Add in the yeast mixture and mix well.

  4. Slowly add in the flour, one cup at a time, while kneading the mixture with the dough hook or by hand.

  5. Once all of the flour has been incorporated and a dough has formed, turn it out onto a lightly floured surface and knead for several minutes until smooth and elastic. You may need to add more flour if it is too sticky.

  6. Place the dough into a greased bowl and cover with plastic wrap or a damp cloth. Let it rise in a warm place for about an hour, or until it has doubled in size.

  7. Punch down the risen dough and turn it back out onto your working surface. Divide it into three equal parts (or more if you want to create a braided look).

  8. Roll out each part into long ropes and braid them together starting from one side to another.

  9. Place your braided loaf onto a baking sheet lined with parchment paper and repeat with any additional dough if needed.

  10. Preheat your oven to 375°F (190°C). Let your challah rise on its baking sheet in a warm place for another 30 minutes while you make an optional maple glaze by whisking together 3 tablespoons of maple syrup with 2 tablespoons of water.

  11. Brush your vegan challah loaf generously with some plant-based milk such as soy milk or oat milk (you can use the maple glaze instead), sprinkle some sesame seeds, poppy seeds or flaky salt on top.

  12. Bake for approximately 25 to 30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.

    Note: Oven temperatures can vary greatly so adjust your baking time accordingly

  13. Remove from oven when done and transfer to

Substitutions and Variations

 Flour, yeast, and a touch of love are the stars of this recipe.
Flour, yeast, and a touch of love are the stars of this recipe.

When it comes to making a vegan challah, there are many substitutions and variations you can try to make the recipe unique to your taste. Here are some ideas:

– Flour: This recipe calls for a combination of whole wheat pastry flour and unbleached flour, but you can experiment with different flours such as buckwheat, teff, millet, or chickpea flour for a gluten-free option.

– Sweeteners: Instead of brown sugar, you can use an artificial sweetener or maple syrup for a healthier option. You could also try adding mashed bananas or applesauce for a natural sweetness.

– Yeast: While dry active yeast is recommended in this recipe, you could also use instant yeast or a yeast packet. Just be sure to follow the package instructions for the correct amount to use.

– Oil: Neutral oil is recommended in this recipe, but you can substitute it with olive oil or coconut oil for added flavor.

– Seeds: Traditional challah bread is often topped with poppy or sesame seeds, but you can get creative with other seed toppings such as pumpkin seeds, sunflower seeds, or even chia seeds for a boost of nutrients.

– Egg Replacement: For an eggless challah, ditch the eggs and instead opt for silken tofu or a flax egg made from mixing 1 tbsp of ground flaxseed with 3 tbsp of water until thick and gooey.

By experimenting with these substitutions and variations, you can customize your vegan challah to fit your dietary needs and preferences. Get creative and have fun in the kitchen!

Serving and Pairing

 A golden, crispy crust that is sure to impress your guests.
A golden, crispy crust that is sure to impress your guests.

Now that you have created a beautifully braided and delectable vegan challah bread, it’s time to savor every bite. This bread is so versatile and can be enjoyed in many ways. The soft and fluffy texture of the bread makes it perfect as a side for hearty soups, stews or even curries. Its slightly sweet taste also makes it an excellent option for slicing and toasting with a dollop of vegan butter or jam.

For breakfast, slice up your vegan challah bread and use it to make delicious French toast or pile on some fresh berries and coconut whipped cream or vegan yogurt. For a savory twist, create a tasty veggie sandwich with roasted eggplant, bell peppers, grilled onions, or roasted tomatoes with a generous spread of hummus. You can also make delicious croutons by cutting the bread into small cubes and then toasting them in the oven until golden brown that would add flavor and texture to any salad.

Vegan challah bread is also perfect for holiday baking because it remains soft and delicious for days after being baked, this means it can be sliced easily and used for sandwiches or alongside other dishes during holiday meals. It’s also an excellent accompaniment to vegan mushroom gravy or lentil loaf on Thanksgiving.

For pairings, bring out the flavors of your vegan challah bread by pairing it with some herbal tea like chamomile tea or jasmine green tea. If you’re looking for something with more character, try pairing your bread with bolder red wines like Cabernet Sauvignon or Merlot. Alternatively, you could opt for pink sparkling wine such as Rosé Champagne that complements the subtle sweetness of the challah.

With so many serving possibilities, this vegan challah recipe is guaranteed to satisfy everyone’s taste buds!

Make-Ahead, Storing and Reheating

 The aroma of freshly baked bread fills the air as the challah bakes to perfection.
The aroma of freshly baked bread fills the air as the challah bakes to perfection.

One of the great things about this vegan challah recipe is that it can be made ahead of time and stored for later. After baking, allow the bread to cool completely before wrapping it tightly in plastic wrap or placing it in an airtight container. It’s best to store the bread at room temperature for up to 3 days, or you can freeze it for longer storage.

To reheat your vegan challah, preheat your oven to 350°F (175°C). Remove the plastic wrap or container and place the bread on a baking sheet. Bake for 5-10 minutes or until warmed through. Alternatively, you can slice the bread and toast it lightly for a fresh-from-the-oven taste.

If you’re making this recipe ahead of time, you can prep the dough in advance and let it rise once before refrigerating it overnight. The next day, take the dough out and allow it to come to room temperature before shaping and proceeding with the recipe as usual.

When reheating any leftover slices of vegan challah, I highly recommend toasting them lightly before making sandwiches or serving them as toast. This will restore that same fluffy texture and delightful crust that makes fresh-baked bread irresistible.

Tips for Perfect Results

 A slice of warm challah, slathered with vegan butter, is the ultimate comfort food.
A slice of warm challah, slathered with vegan butter, is the ultimate comfort food.

When attempting to make the best vegan challah, it can be challenging to get the perfect texture and flavor. However, with a few tips and tricks, anyone can achieve excellent results.

First, it’s essential to pay attention to the yeast. When mixing the dry active yeast with lukewarm water and sugar, let it sit for at least ten minutes until bubbles begin to appear on the surface. This is a sign that the yeast is alive and active, which is crucial for a good rise.

Measuring ingredients accurately is also critical when making bread. Use a kitchen scale if possible, especially when working with flour. Too much flour can result in a dry and dense loaf, while too little flour can make the dough too sticky and difficult to work with.

Another key factor in making fluffy vegan challah is kneading the dough correctly. The dough should be kneaded for at least ten minutes until it becomes smooth, elastic, and doesn’t stick to your hands or the work surface.

When letting the dough rise, ensure that it is covered with a damp cloth or plastic wrap to prevent it from drying out. Place it in a warm draft-free location for about an hour or until it has doubled in size.

To achieve a beautiful golden crust on your vegan challah bread, brush it with eggless wash made from a mixture of non-dairy milk and maple syrup before baking it in the oven.

Finally, let your challah cool completely before slicing into it. Cutting into warm bread can cause it to lose its shape and texture.

With these tips in mind, making delicious and fluffy vegan challah will be easy as pie!

Bottom Line

In conclusion, this vegan challah recipe is not only delicious but also healthy and easy to make. With the right ingredients and techniques, you can create a fluffy and flavorful vegan challah that will become a staple in your kitchen.

Whether you’re following a plant-based diet or simply looking for a healthier alternative, this vegan challah recipe is perfect for you. The use of whole wheat pastry flour and unbleached flour not only adds more fiber and nutrients but also creates a moist and tender texture.

Furthermore, this recipe is highly customizable with various substitutions and variations to fit your preferences. You can also make it ahead of time or store it for later use without compromising its quality.

So, why not try making this vegan challah bread today and see how easy it can be? I guarantee your taste buds will thank you!

Vegan Challah

Vegan Challah Recipe

modified from ppk
No ratings yet
Prep Time 2 hrs
Cook Time 30 mins
Course Bread
Cuisine Jewish
Servings 2 braided loaves
Calories 231.8 kcal


  • 2 1/2 tablespoons dry active yeast
  • 1/3 cup warm water ("wrist" temperature)
  • 3 cups unbleached flour
  • 3 cups whole wheat pastry flour
  • 1 cup soy flour
  • 1 tablespoon salt
  • 1/2 cup brown sugar or 1/2 cup dry artificial sweetener
  • 1/2 cup vegetable oil (canola ok, too)
  • 2 overripe bananas (mostly black)
  • 1 cup boiling water
  • 1/2 cup cold water


  • In one small bowl, dissolve yeast in the warm water, put to the side to stand for 5-10 minutes.
  • Mash bananas in other small bowl.
  • In large bowl mix: oil, sugar, salt, and boiling water, stirring so it's all mostly dissolved.
  • 4Add the cold water to the large bowl (the mix should be warmish now but not hot). Stir in yeast mix.
  • Add bananas.
  • Add flour, one cup at a time.
  • Turn out onto lightly floured surface. Knead for 5-10 min, dough should be smooth, not too stiff or too runny.
  • Lightly coat the large mixing bowl in oil, turn the dough in it to just coat it with oil, place a towel over the dough in the bowl and let it rise for about 1 hr, till double in volume.
  • Punch dough down, turn out and knead again 2-3 minute Divide dough into 2 balls, divide each ball into 3 sections, roll each section into long ropes and make 2 braids. Preheat the oven to 350.
  • Let the braids rise 45 minute Boil a little more water. Just before putting braids in the oven, brush them with boiling water, then sprinkle with sesame seeds, poppy seeds, or sea salt.

Add Your Own Notes


Serving: 87gCalories: 231.8kcalCarbohydrates: 37.3gProtein: 6.7gFat: 7gSaturated Fat: 0.9gSodium: 354.1mgFiber: 3.3gSugar: 6.9g
Keyword < 4 Hours, For Large Groups, Healthy, Low Cholesterol, Vegan
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