Cob Loaf Recipe Vegan: Easy, Delicious, and Plant-Based

There’s something incredibly charming about a cob loaf — that round, crusty bread hollowed out and filled with a creamy, flavorful filling. It’s a classic centerpiece for sharing with friends and family at any gathering.

But if you follow a vegan lifestyle or simply want to try a plant-based twist, you’ll love this vegan cob loaf recipe. It combines the comforting warmth of freshly baked bread with a rich, savory vegan filling that’s perfect for dipping, scooping, or spreading.

Whether you’re a seasoned vegan or just dabbling in plant-based meals, this recipe is approachable, delicious, and guaranteed to impress. Plus, it’s made with simple, wholesome ingredients you can find at any grocery store.

In this post, I’ll guide you through everything you need to know to create the perfect vegan cob loaf—from baking the bread to crafting a creamy, umami-packed filling. So let’s get started and add a little more plant-based magic to your table!

Why You’ll Love This Recipe

This vegan cob loaf is a crowd-pleaser for so many reasons. First, it’s a versatile dish that works as an appetizer, snack, or even a light meal.

The bread is perfectly crusty on the outside and soft on the inside, making it ideal for scooping up the luscious filling.

The filling is entirely plant-based but packs a punch with a combination of creamy cashews, tangy nutritional yeast, and savory herbs and spices. It’s also customizable, so you can adjust the flavors to suit your taste buds or dietary needs.

Finally, making this cob loaf from scratch is surprisingly simple and fun, allowing you to impress guests or just enjoy a cozy night in with homemade goodness. For more vegan inspiration, check out our Thelma Sanders Squash Recipe or the light and tasty Passover Zucchini Kugel Recipe.

Ingredients

• For the Cob Loaf Bread:
• 3 ½ cups all-purpose flour
• 1 ¼ cups warm water (about 110°F)
• 2 teaspoons active dry yeast
• 1 tablespoon olive oil
• 1 teaspoon sugar
• 1 teaspoon salt
• For the Vegan Filling:
• 1 cup raw cashews (soaked for 2-4 hours and drained)
• ½ cup unsweetened plant-based milk (almond, soy, oat, etc.)
• 3 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• Salt and black pepper, to taste
• 2 tablespoons fresh chives, chopped
• 2 tablespoons fresh parsley, chopped

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Stand mixer with dough hook (optional, but helpful)
• Loaf pan or baking sheet
• Kitchen towel or plastic wrap
• Food processor or high-speed blender
• Bread knife
• Spatula

Instructions

1. Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until foamy and bubbly.
2. Make the dough: In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil. Stir until a shaggy dough forms.
3. Knead the dough: Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
4. First rise: Place the dough in a lightly oiled bowl and cover with a kitchen towel or plastic wrap. Let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
5. Shape and second rise: Punch the dough down and shape into a round cob loaf. Place on a parchment-lined baking sheet or in a round loaf pan. Cover and let rise for 30-45 minutes.
6. Bake the bread: Preheat your oven to 375°F (190°C). Bake the loaf for 30-35 minutes until golden brown and hollow-sounding when tapped.
7. Cool and hollow: Let the bread cool completely on a wire rack. Using a serrated bread knife, carefully cut a circle or square out of the top and hollow out the center, leaving about a 1-inch thick shell.
8. Prepare the filling: While the bread cools, combine soaked cashews, plant milk, nutritional yeast, lemon juice, garlic, smoked paprika, onion powder, salt, and pepper in a food processor. Blend until smooth and creamy.
9. Stir in herbs: Transfer the filling to a bowl and fold in fresh chives and parsley.
10. Assemble: Spoon the vegan filling into the hollowed cob loaf. Garnish with extra herbs if desired. Serve immediately or refrigerate the filling and bread separately until ready to serve.

Tips & Variations

Tip: For an extra crispy crust, spray the loaf lightly with water before baking and place a pan of water in the oven to create steam.

Variation: Mix roasted red peppers or sun-dried tomatoes into the filling for an added depth of flavor.

Make it spicy: Add a pinch of cayenne pepper or a few drops of hot sauce to the filling for a kick.

If you want to skip making the cob loaf from scratch, try hollowing out a good-quality store-bought round bread instead. Just be sure it’s fresh and sturdy enough to hold the filling.

Nutrition Facts

Serving Suggestions

This vegan cob loaf is a fantastic accompaniment to a variety of dishes. Serve it alongside a fresh green salad or a bowl of steaming soup for a cozy meal.

It’s also brilliant as a party snack—just provide plenty of veggie sticks, crackers, or chips for dipping.

For a festive touch, you can pair this with a crisp white wine or a refreshing iced tea. To explore more crowd-pleasing recipes, check out our Pecan Crackers Recipe or the decadent yet easy Peanut Butter Gelato Recipe.

Conclusion

Creating a vegan cob loaf from scratch is a rewarding experience that combines the joys of baking with the satisfaction of a wholesome, plant-based meal. This recipe brings together a crusty bread shell and a luscious, flavorful filling that’s as beautiful as it is delicious.

Whether you’re serving it at a gathering or enjoying it as a comforting snack, this dish is sure to delight your taste buds and impress your guests.

Don’t hesitate to experiment with different herbs, spices, or mix-ins to make this recipe your own. And if you loved this cob loaf, be sure to explore other creative dishes like our Peda Recipe Ricotta Cheese or the comforting Bariatric Meatloaf Recipe.

Happy baking and bon appétit!

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