Joan’s Soft, Fluffy and Delicious Vegan Challah Recipe

  • Author: Joan Laguatan



Makes 2 large loaves

  • 8 cups unbleached all purpose flour (use last cup towards kneading dough and lightly flouring surface)
  • 3/4 cup organic canola oil (or vegetable oil)
  • 1 cups ultrafine baker’s sugar
  • 2.5 cups warm water
  • 1 tablespoon salt
  • 3 packets yeast
  • Sweet soy milk or agave nectar mixed with almond milk



In a large bowl:

  • combine sugar, water, yeast, and oil. 
  • Stir and allow yeast to work and bubble for 10 minutes. 
  • Add salt and 7 cups of flour. 
  • Stir and empty contents of bowl onto clean, lightly floured surface. 
  •  Knead dough for 10 minutes gradually lightly dusting dough with remaining 8th cup of flour only as needed until dough is tacky, but not sticky wet.