Vegan Traditional Challah

Experience the magic of baking with this Vegan Traditional Challah, a plant-based twist on the beloved classic braided bread. Perfectly soft, delightfully golden, and subtly sweet, this egg-free and dairy-free recipe uses innovative ingredients like aquafaba and unsweetened plant-based yogurt to achieve the pillowy texture and rich flavor of traditional challah. The dough is beautifully braided and topped with a glossy plant-based milk wash and optional sesame or poppy seeds for that iconic finish. Ideal for special celebrations, holidays, or simply as a centerpiece for your table, this vegan challah is as delicious as it is gorgeous. Great for pairing with sweet or savory spreads, this homemade loaf will fill your kitchen with comforting aromas and showcase the joy of mindful, cruelty-free baking.

Nutriscore Rating: 69/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 10

Ingredients

• 4 cups All-purpose flour
• 0.25 cup Granulated sugar
• 2.25 teaspoons Active dry yeast
• 1 teaspoon Salt
• 1 cup Warm water (110°F/43°C)
• 0.25 cup Neutral oil (e.g., canola, sunflower, or avocado oil)
• 0.25 cup Plant-based yogurt (unsweetened, plain)
• 1 tablespoon Maple syrup
• 3 tablespoons Aquafaba (liquid from canned chickpeas)
• 2 tablespoons Plant-based milk (unsweetened, for brushing)
• 2 tablespoons Sesame seeds or poppy seeds

Directions

Step 1

In a small bowl, combine the warm water, granulated sugar, and active dry yeast. Stir lightly and let sit for 5-10 minutes, until the mixture becomes frothy.

Step 2

In a large mixing bowl, whisk together the all-purpose flour and salt.

Step 3

Add the yeast mixture, neutral oil, plant-based yogurt, maple syrup, and aquafaba to the dry ingredients. Mix with a wooden spoon or your hands until a shaggy dough forms.

Step 4

Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until the dough is smooth and elastic. If the dough is sticky, add a little more flour, 1 tablespoon at a time, as needed.

Step 5

Lightly grease a clean bowl with oil and place the dough inside. Cover with a damp kitchen towel or plastic wrap and let rise in a warm spot for 1.5-2 hours, until doubled in size.

Step 6

Punch down the dough and turn it out onto a lightly floured surface. Divide the dough into three equal portions (or six, if you prefer a six-strand braid). Roll each portion into a long rope, about 16 inches in length.

Step 7

Braid the ropes together to form a loaf, tucking the ends under to secure. Transfer the braided loaf to a parchment-lined baking sheet.

Step 8

Cover the loaf loosely with a damp towel and let it rise for another 30-45 minutes, until puffy.

Step 9

Preheat the oven to 350°F (175°C). Brush the loaf with plant-based milk to help it brown, and sprinkle sesame seeds or poppy seeds on top, if desired.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the challah is golden and sounds hollow when tapped on the bottom.

Step 11

Let the challah cool on a wire rack before slicing. Enjoy fresh or toasted!

Nutrition Facts

Serving size	(1004.4g)

Amount per serving	% Daily Value*
Calories	2627.3

Total Fat 72.5g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat g
Cholesterol 0mg	0%
Sodium 2398.7mg	0%
Total Carbohydrate 438.0g	0%
Dietary Fiber 16.0g	0%
Total Sugars 64.7g
Protein 56.4g	0%

Vitamin D 12.5IU	0%
Calcium 290.7mg	0%
Iron 24.7mg	0%
Potassium 744.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.8%

Protein: 8.6%

Carbs: 66.6%