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Vegan Challah

In this delicious vegan challah recipe, we substituted aquafaba, which is the liquid from a can of chickpeas, for eggs and it worked amazingly! We gave the aquafaba a whip to make it extra fluffy to bring additional softness to the dough. Now, egg-sensitive friends and vegans can also munch down a huge piece of challah at the Shabbat table!

Use the rest of the chickpeas to make hummus, the perfect accompaniment to challah. 

  • Duration
  • Cook Time
  • Prep Time
  • 1 loafServings


  • ½ cup Aquafaba (chickpea liquid)
  • 3 tablespoons Extra Virgin Olive Oil, such as Colavita
  • 2 ¼ teaspoons active-dry yeast
  • 4 tablespoons agave
  • 1 ½ teaspoons salt
  • 1 cup warm water
  • 5 to 6 cups flour


  • 2 tablespoons Extra Virgin Olive Oil, such as Colavita
  • 1 tablespoon sesame Seeds


  1. Separate canned chickpeas from the liquid using a strainer.
  2. Add ½ cup of the aquafaba (chickpea liquid) to a large bowl and whip with a hand mixer until very fluffy. About 5 mins on high speed.
  3. Add the olive oil, yeast, agave, salt and water. Mix well.
  4. Gradually add the flour until a dough forms.
  5. Knead for 5 minutes until dough is soft and smooth.
  6. Place in a large bowl and cover.
  7. Leave it in a warm part of the room to rise until the dough has doubled in size (about 45 mins).
  8. Separate the dough into 3 even pieces and roll each out into a long strand.
  9. Braid the strands together and pinch the ends.
  10. Place the challah on a parchment lined baking tray.
  11. Brush with olive oil and sprinkle with sesame seeds.
  12. Preheat oven to 350°F.
  13. Allow dough to rise for 45 mins.
  14. Bake for 30 mins or until challah is perfectly golden.