The vegan sour cashew cream combined with basil and coriander gives this babka a soft, moist texture. If you want to intensify the taste it is recommended that you add double the amount of herbs. You could also either try to make this babka with sour cream and chives instead or sour cream and parsley and dill. Either way this is great to eat right out the oven topped with a few slices of avocado or toasted the next day with a drizzle of olive oil and flaky salt.

Savory Babka With Coriander, Basil, and Sour Cashew Cream [Vegan]




Cooking Time




For the Cashew Sour Cream:

  • 1 cup soaked cashews (soak at least 30 min in hot water or overnight in cold water)
  • 1/2 cup water
  • 1/2 lemon, juice
  • 2 teaspoons apple cider vinegar
  • 1/2 teaspoon salt
  • 2 handfuls basil leaves
  • 2 handfuls coriander leaves

For the Dough:

  • 1 and 1/4 cup water
  • 2 and a 1/2 teaspoons active dry yeast
  • 2 teaspoons coconut sugar (or any other sugar)
  • 1/4 cup grapeseed oil or any other neutral flavored
  • 2 cups of spelt flour
  • 2 cups wheat flour
  • 2 teaspoons salt

For the Glazing:

  • 1 1/2 teaspoons pure maple syrup
  • 1 1/2 teaspoons olive oil


For the Cashew Sour Cream:

  1. Add soaked cashews, lemon juice, salt and apple cider vinegar to blender.
  2. Gradually start adding water, first 1/4 cup and more if needed to make a smooth but solid cream. You want a cheese cream like consistency, not too liquid but also not too coarse.
  3. Put in the fridge as it will thicken further with time.

For the Dough:

  1. Start by mixing lukewarm water with sugar in a large bowl. Sprinkle with yeast. Set aside and wait for 10 min or until you see some foam on the surface. That means your yeast is activated and ready to go.
  2. Mix in spelt and wheat flour, oil and salt to the yeast mixture. Mix well with a wooden spoon and kneading everything into a shaggy dough. Add up to 1/2 cup of flour if the dough is still very wet and sticky.
  3. On a lightly floured surface knead dough for 5-7 min. Knead until smooth.
  4. Grease the inside of the bowl with a little bit of oil.
  5. Form a ball, put it back into the bowl, cover with a damp kitchen towel and put it at a warm place for at least 1.5 hours, preferably 2 hours.
  6. Once the dough has at least doubled in size, punch the dough down.
  7. Lightly grease one loaf pan (10-inch long) or line it with parchment paper.
  8. Place dough on a lightly-floured surface and roll out to a rectangle and orient so a short side is facing you. The short side should be 1.5 x the length of your loaf pan.
  9. Spread sour cashew cream over dough to extend to the edges. Sprinkle with herbs.
  10. Slowly roll up dough away from you. This will get a little messy.
  11. Lift up rolled, filled dough and twist it gently once. Fold in half and place it into your prepared loaf pan. Cover with damp kitchen towel and let it rest for 1 hour.
  12. Preheat oven to 350 °F 30 min after the second rise started.
  13. Whisk together the maple syrup and oil in a small dough.
  14. Brush the top of the babka with the glazing.
  15. Bake for 35-45 min or until the crust is golden brown. Cool ins pan for 5-10 min before you take it out. Let it cool on the cooling rack.


Eat the same day or the day after or freeze slices of the babka for up to one month. Serve with avocado, olive oil and sea salt or eat them just plain.


Nutritional Information

Total Calories: 2949 | Total Carbs: 355g | Total Fat: 130g | Total Protein: 84g | Total Sodium: 15mg | Total Sugar: 29g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.