You can't argue with the facts: challah is pretty darn tasty. It’s a little sweet and it has a beautiful, glossy, glazed top. It is traditionally made with eggs, but this brilliant recipe swaps eggs for aquafaba (aka, the liquid from a can of chickpeas) and the result is wonderfully fluffy challah. You can also accent it with different flavors; kosher salt, poppy seeds, and sesame seeds are all popular ways to stud the top of your loaf. Serve with dinner or save it to make the best French toast ever.

Challah Made With Aquafaba [Vegan]





  • 1 tablespoon active dry yeast
  • 1 cup water, divided
  • 1/4 cup aquafaba (liquid from a can of chickpeas)
  • 6 teaspoons sugar, divided
  • 3/4 teaspoon kosher salt, plus more for sprinkling
  • 1/4 cup vegetable oil, divided
  • 3 1/2 cups flour
  • 2 tablespoon non-dairy milk
  • 1 tablespoon maple syrup


  1. In a small bowl, place 1/4 cup warm tap water, and stir in 1 1/2 teaspoon of sugar. Then, sprinkle the yeast over top and allow to sit for about 5-10 minutes. The yeast will become cloudy and dissolve.
  2. In the bowl of your stand mixer, add 3/4 cup water, 1/4 cup aquafaba, 2 tablespoons oil, 3/4 teaspoon salt, and the remaining sugar. Whisk well to combine.
  3. Add the yeast.
  4. Attach the dough hook to your stand mixer, and put the bowl in place. Turn on at a low speed, and start to add the flour, a little at a time, until it is all incorporated. The dough should be smooth and not tacky. You can also do this step by hand, but it’s a lot more work.
  5. Form the dough into a ball and rub it all over with about a tablespoon of oil. Place it back into the bowl, cover with a clean cloth, and allow to rise in a warm spot for about 90 minutes.
  6. Pull the dough out of the bowl, and punch it down. Divide it into 6 equal balls. Roll each ball out to a rope, about 12-inches long. Mush three strands together at the top, then braid them, mushing them together at the end as well. Place on a parchment-lined cookie sheet, then repeat with the other loaf.
  7. In a small bowl, mix together the vegan milk and the maple syrup, then brush it all over the tops of both loaves. Sprinkle with a little kosher salt, or seeds of your choice.
  8. Bake in a preheated 350°F oven for about 30-40 minutes, until the tops are golden. Remove from oven and allow to cool enough to slice. Best eaten warm.

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Nutritional Information

Total Calories: 2219 | Total Carbs: 367 g | Total Fat: 57 g | Total Protein: 43 g | Total Sodium: 1459 g | Total Sugar: 37 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.