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vegan challah bread slices

Absolutely the Best Vegan Challah Recipe (+ Two Surprising Ingredients)

  • Author: Jewish Food Hero Kitchen
  • Prep Time: 15 minutes+ 3 hours for rising the dough
  • Cook Time: 35-40 minutes
  • Total Time: 34 minute
  • Yield: 8 people 1x
  • Cuisine: Jewish
  • Diet: Vegan



⅓ cup (90 g) potato puree

1 ½ teaspoons yeast

1 teaspoon sugar

½ cup (120 ml) warm water 

3 tablespoons coconut milk 

2 teaspoons baking powder

6 tablespoons warm water

1 ½ tablespoons egg replacer

3 cups (375 g) all-purpose flour, plus more for kneading step

1 ½ teaspoons salt

¼ cup (50 g) natural cane sugar + 1 teaspoon for proofing stage


For the Maple Syrup Wash:

1 tablespoon maple syrup

1 tablespoon water


  1. Make the potato puree by peeling a medium potato, dicing it and boiling it for 12 minutes. Mash with a fork and set aside to cool.

  2. Proof the yeast: place yeast and 1 teaspoon of sugar in ½ cup of warm (not hot) water. Mix and leave to sit for about 10 minutes until it is foamy.

  3. In a separate prep bowl, combine coconut milk, baking powder and 3 tablespoons of water. Set aside.

  4. In another prep bowl, combine egg replacer with 3 tablespoons of water and set aside for at least 1 minute.

  5. Combine the flour, salt and sugar in a large bread bowl.

  6. Add the yeast, coconut milk, egg replacer and the potato puree mixtures to the dry ingredients in the large bread bowl. Combine well using clean hands until a sticky dough forms.

  7. Tip dough onto a clean floured surface and knead for 5 minutes. Add flour sparingly as needed.

  8. Place dough into an oiled bowl, cover and allow to rise for 2 hours.

  9. Gently push the air out of the dough and divide into strands – two for a round challah and three for a braid. It is worth using a kitchen scale to make sure you have equal parts. 

  10. For a two strand round challah: roll each strand into a long cylinder and twist them round each other to form a double helix shape. On an oiled baking sheet, arrange the dough twist into a spiral shape. Tuck the end pieces under. 

  11. For a three-strand challah braid: lay the strands side-by-side and pinch together at the top end. Braid and pinch to finish the end. Place on an oiled baking sheet. 

  12. Cover the challah with a clean cloth and allow to rise for 1 hour. 

  13. Preheat oven to 350 F (190 C).

  14. Optional step: brush sparingly with a maple syrup wash. The aim is to add shine – too much will make your bread soggy. 

  15. Bake for 35-45 minutes until bread is golden brown.


Keywords: Challah, vegan challah, Jewish food

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