Vegan Traditional Challah
Elevate your bread-baking game with this Vegan Traditional Challah recipe — a stunning plant-based twist on the classic braided loaf! Made with aquafaba, unsweetened plant-based yogurt, and maple syrup, this recipe yields a soft, fluffy challah that’s just as rich and golden as the original — without the eggs or dairy. Perfectly sweetened and lightly brushed with plant-based milk, it bakes into a golden masterpiece sprinkled with sesame or poppy seeds for extra texture and flavor. Ideal for holiday dinners, festive celebrations, or simply enjoying as a cozy weekend treat, this vegan challah proves that time-honored traditions can be beautifully adapted to fit any lifestyle. Whether served warm with a drizzle of maple syrup or toasted with your favorite spread, each bite is a delicious nod to tradition with a compassionate twist.
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Recipe Information
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
Instructions
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.
In a large mixing bowl, whisk together the all-purpose flour and salt.
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.
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.
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.
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.
Braid the ropes together to form a loaf, tucking the ends under to secure. Transfer the braided loaf to a parchment-lined baking sheet.
Cover the loaf loosely with a damp towel and let it rise for another 30-45 minutes, until puffy.
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.
Bake in the preheated oven for 25-30 minutes, or until the challah is golden and sounds hollow when tapped on the bottom.
Let the challah cool on a wire rack before slicing. Enjoy fresh or toasted!
Nutrition Facts
Calories |
2737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1985 mg | 86% | |
| Total Carbohydrate | 453.0 g | 165% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 64.9 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 345 mg | 27% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 644 mg | 14% | |
*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.
