Vegan Challah Recipe for Fluffy, Delicious Homemade Bread

There’s something truly magical about challah—the soft, pillowy braid, the subtle sweetness, and the irresistible golden crust. Traditionally enjoyed on Shabbat and holidays, challah is more than just bread; it’s a centerpiece and a symbol of celebration.

But what if you’re vegan or baking for someone who avoids eggs and dairy? Enter this delicious vegan challah recipe!

It captures everything you love about classic challah, but without any animal products. Whether you’re observing a holiday, feeding a mixed crowd, or simply craving homemade bread, this vegan challah is sure to impress.

It’s easy to make, deeply flavorful, and perfect for sharing. Plus, you’ll discover just how fun and rewarding it can be to braid your own loaf.

Get ready to fill your kitchen with the aroma of fresh-baked bread and create memories around your table!

Why You’ll Love This Recipe

• Authentic Texture & Flavor: This vegan challah delivers the same tender crumb and delicate sweetness as traditional challah.
• Egg-Free & Dairy-Free: Ideal for those with allergies or a plant-based lifestyle—no eggs or milk required!
• Easy to Customize: Add raisins, poppy seeds, or sesame seeds for your favorite twist.
• Perfect for Sharing: Challah’s braided shape is beautiful and impressive for gatherings or special occasions.
• Beginner Friendly: Clear step-by-step instructions make this a great project even for first-time bread bakers.
• Make-Ahead Option: The dough can be prepared in advance and baked fresh for your event.

Ingredients

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Whisk and wooden spoon
• Stand mixer with dough hook (optional)
• Clean kitchen towel or plastic wrap
• Baking sheet
• Parchment paper or silicone baking mat
• Pastry brush
• Cooling rack
• Sharp knife or lame (for optional scoring)

Instructions

1. Activate the Yeast:

   In a large mixing bowl, whisk together warm water and cane sugar. Sprinkle the yeast over the surface.

   Let sit for 5-10 minutes until foamy.

2. Mix Wet Ingredients:

   Add the neutral oil, non-dairy milk, and salt to the yeast mixture. If using, whisk in the turmeric for color.

3. Incorporate Flour:

   Add 4 cups of the flour, one cup at a time, mixing with a wooden spoon (or stand mixer on low) until a shaggy dough forms. Reserve the remaining 1/2 cup for kneading.

4. Knead the Dough:

   Turn the dough onto a lightly floured surface. Knead for 8-10 minutes, adding flour as needed, until the dough is smooth and elastic but not sticky.

   Tip: The dough should spring back when pressed. If using a stand mixer, knead with dough hook for 6-8 minutes.

5. First Rise:

   Form the dough into a ball and place in an oiled bowl. Cover with a towel or plastic wrap.

   Let rise in a warm place for 1–1.5 hours, or until doubled in size.

6. Punch Down and Shape:

   Punch down the dough gently to release air. Turn onto your work surface.

   Divide into three or four equal pieces for braiding (three for a standard braid, four for a round or more decorative loaf).

7. Braid the Challah:

   Roll each piece into a long rope (about 16 inches). Pinch the ends together and braid as desired.

   Tuck ends underneath for a neat appearance.

   For a round challah, coil the braided dough into a spiral on your parchment-lined baking sheet.

8. Second Rise:

   Transfer the shaped loaf to a parchment-lined baking sheet. Cover loosely and let rise for 30-45 minutes, until puffy.

9. Preheat Oven:

   While the loaf rises, preheat your oven to 350°F (175°C).

10. Glaze and Top:

    Mix maple syrup with 1 tablespoon non-dairy milk. Brush generously over the challah.

    Sprinkle with poppy or sesame seeds as desired.

11. Bake:

    Bake for 28–32 minutes, rotating halfway, until golden brown. If the top is browning too quickly, tent with foil for the last 10 minutes.

12. Cool:

    Let the challah cool on a wire rack for at least 30 minutes before slicing. Enjoy warm or at room temperature.

Tips & Variations

• Enriched Flavor: For a richer challah, use oat milk or soy milk. Their creaminess enhances the bread’s texture.
• Sweet Add-ins: Gently knead 1/2 cup raisins or chocolate chips into the dough before shaping for a sweet twist.
• Whole Wheat Version: Substitute up to 1 1/2 cups of all-purpose flour with whole wheat flour for a heartier loaf. Add extra water as needed.
• Make Ahead: The dough can be refrigerated overnight after the first rise. Let come to room temp and proceed with shaping and the second rise.
• Gluten-Free Variation: While challah’s signature texture relies on gluten, you can experiment with gluten-free flour blends designed for bread baking. Expect the texture to be slightly different.
• Shaping: Try a four-strand braid for a round challah, perfect for holidays or Rosh Hashanah.
• Storage: Challah keeps well at room temperature for 2–3 days, wrapped in a towel or bread bag. Freeze for longer storage.
• Leftover Challah? Use it for amazing French toast or bread pudding. For inspiration, see our Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Baking Secret: Coat your hands lightly with oil before kneading for easy handling and a silky dough.

Nutrition Facts

Note: Nutrition values are estimates and may vary based on ingredient brands and add-ins.

Serving Suggestions

• Classic: Enjoy slices warm with vegan butter or your favorite jam.
• Holiday Table: Serve as the centerpiece for Shabbat, Rosh Hashanah, or special dinners.
• French Toast: Use leftover challah for unbeatable vegan French toast—thick, fluffy, and golden.
• Bread Pudding: Transform day-old challah into a decadent vegan bread pudding.
• Sandwiches: Challah makes a luxurious base for your favorite vegan sandwiches—try with roasted veggies and Vegan Bechamel Sauce!
• Soup Side: Pair with a bowl of Low Calorie Vegetable Soup for a comforting meal.
• Party Platter: Slice challah and serve alongside a vegan cheese or dip platter, like our Lipton Vegetable Dip Recipe.

Conclusion

Baking your own vegan challah is a joyful experience, filled with the warmth of tradition and the creativity of plant-based cooking. With its beautiful golden braid, soft crumb, and irresistible aroma, this bread is more than just a recipe—it’s a celebration.

Whether you’re making it for a holiday, a family gathering, or just a cozy weekend, vegan challah brings people together and proves that you don’t need eggs or dairy to make something truly special.

Don’t be afraid to personalize your challah with favorite toppings or fillings, and share it with those you love. If you enjoyed this recipe, explore more vegan baking adventures or try pairing with hearty soups and fresh dips from our collection.

Happy baking—and may your challah always rise beautifully!

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