Vegan Challah
Discover the perfect balance of tradition and innovation with this Vegan Challah recipe, a plant-based twist on the classic braided bread that's soft, fluffy, and utterly irresistible. Crafted with simple yet wholesome ingredients like aquafaba, almond milk, and all-purpose flour, this egg-free challah boasts the same tender crumb and golden crust as its traditional counterpart. The dough is kneaded to perfection, braided into an elegant loaf, and optionally topped with a sprinkle of sesame or poppy seeds for a visually stunning and flavorful finish. Ideal for festive gatherings, Shabbat dinners, or as an everyday treat, this recipe is entirely dairy-free, egg-free, and beginner-friendly, ensuring anyone can enjoy the timeless comfort of challah in its vegan glory. Perfect for the conscious baker, this Vegan Challah is as beautiful as it is delicious!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 cup Sugar
- 1 teaspoon Salt
- 1 cup Unsweetened almond milk (or other plant-based milk)
- 0.25 cup Vegetable oil
- 0.25 cup Aquafaba (liquid from canned chickpeas)
- 2 tablespoons Sesame seeds or poppy seeds (optional, for topping)
Instructions
In a small saucepan, gently heat the almond milk on low until it’s warm to the touch (about 110°F or 43°C). Do not overheat as this can kill the yeast.
In a large mixing bowl, whisk together the warmed almond milk, sugar, and instant yeast. Set aside for about 5 minutes until the mixture becomes frothy, signaling that the yeast is activated.
Add the vegetable oil, aquafaba, and salt to the yeast mixture, stirring until combined.
Gradually add the all-purpose flour, about 1 cup at a time, mixing thoroughly after each addition. Once the dough starts coming together, transfer it to a clean, floured surface.
Knead the dough for about 8-10 minutes until it is smooth, elastic, and slightly tacky but not sticky. Add a small amount of flour if needed to prevent sticking.
Transfer the dough to a lightly oiled bowl, cover it with a damp kitchen towel or plastic wrap, and let it rise in a warm, draft-free location for 1.5 to 2 hours or until doubled in size.
Punch down the risen dough to release air. Divide it into 3 or 6 equal pieces, depending on the style of braid you’d like to create. Roll each piece into a long rope of equal length.
Braid the ropes together and tuck the ends underneath to secure. Transfer the braided dough to a parchment-lined baking sheet.
Cover the dough with a clean towel and let it rise again for 30-45 minutes until puffy.
Preheat your oven to 350°F (175°C). If desired, lightly brush the top of the dough with extra aquafaba to enhance browning. Sprinkle sesame seeds or poppy seeds on top for added texture and flavor.
Bake the challah for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Allow the challah to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 212 mg | 9% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 20.1 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 60 mg | 1% | |
*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.
