Vegan Challah Recipe

This recipe makes a soft, fluffy, and beautifully airy challah.

I started making this vegan challah every week for my daughter’s Jewish school. Because the traditional challah contains eggs, she couldn’t enjoy it with her friends. So I set out to create a version she could eat—and still love. After a few weeks, something wonderful happened: most of the kids actually preferred this challah over the one served at school. Total win. 

Ingredients:

Dry ingredients:

• 5 cups white all-purpose flour, or whole wheat/spelt, or any mix you like

• 1 tablespoon dry yeast

• ½ tablespoon fine salt

Wet ingredients:

• ⅓ cup soy milk or almond milk

• ¼ cup canola oil

• 3 tablespoons agave nectar

In a 2-cup measuring cup, mix all the wet ingredients together with a fork. Then add water until the total liquid reaches 2 cups.

Directions

1. Place all the dry ingredients in a stand mixer fitted with a dough hook and mix briefly.

2. Add the wet ingredients to the bowl.

3. Mix on low speed (speed 2) for about 2 minutes, or until the dough comes together.

4. Let the dough rest for 5 minutes. This helps the gluten develop.

5. Mix again on low speed for another 5 minutes. The dough should pull away from the sides of the bowl and lightly stick to the bottom.

   • If it’s too dry, add water one tablespoon at a time.

   • If it’s too sticky, add flour one tablespoon at a time.

6. Transfer the dough to a lightly floured surface.

7. Knead by hand for about 2 minutes.

8. Shape the dough into a smooth ball.

9. Lightly oil the dough and place it back in the mixer bowl.

10. Cover with a plastic bag and let it rise in a warm place until doubled in size, about 60–90 minutes.

11. Preheat the oven to 350°F (180°C).

12. Once the dough has doubled, move it to a lightly floured surface. Cut it in half (for two challahs), then divide each half into as many strands as you’d like.

13. Braid the challah strands. (Here’s a helpful video: https://www.youtube.com/shorts/-0M4q56UUyo )

14. )

15. Place the braided loaves on a baking sheet lined with parchment paper.

16. Brush lightly with canola oil.

17. Cover loosely with a plastic bag and let rise again for about 1 hour (roughly 20% less time than the first rise).

18. Brush with a mixture of 1 tablespoon soy milk and 1 tablespoon oil and sprinkle some sesame seeds. Recently, I've been using Just Egg for the egg wash and the results are identical to non-vegan eggs. 

19. Bake for about 40 minutes.

20. The challah is ready when you tap the bottom and hear a hollow sound.

21. Let cool for at least 1 hour before slicing.