This easy vegan white bread recipe needs just 8 ingredients! No dairy or eggs, but you’ll still be amazed!
Have you ever looked at a bread recipe and been overwhelmed? Well, no more! We wanted to make this easy vegan bread recipe to make sure that didn’t happen.
First, let us say that when it comes to baking, we know yeasted dough can be challenging. It’s not something that a lot of beginner cooks and bakers even want to touch. However, we wanted everyone to feel confident with this amazingly easy and simple sandwich bread recipe that only requires minimal pantry staple ingredients.
You can use this bread for avocado toast, PB&J sandwiches, french toast and so, so much more.
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Why You’ll Love Easy Vegan White Bread
- Pantry Staples – One of the best things about pantry staple recipes is that you usually have everything on hand already.
- One Bowl – One thing to make me really excited about recipes is when not only the recipe is easy, but clean up is easy as well!
- Texture and Flavor – You will be amazed that you just made this bread that tastes and feels better than any store bought bread you can get. Bonus – it makes your house smell incredible!
Ingredients:
Full recipe below.
Flour
We prefer to use all-purpose or bread flour for the recipe.
*We do not have a recommendation for making this gluten free at this time.
Yeast
We are using instant yeast – sometimes also labeled as rapid rise or fast rising. It is what we prefer to make this recipe as easy as possible. With instant yeast, you don’t have to worry about liquid temperature, foaming or other things you may have to be mindful of when using active dry yeast. We find that using instant yeast provides a better outcome for people looking for the easiest recipe
Substitute: You can use active dry yeast in this recipe but will need to heat the liquid first and allow it to come to a foam before using. The rise time for the recipe may also take longer.
Sweetener
We prefer using vegan cane sugar for this recipe. Learn more about vegan sugar.
Substitute: You can sub out the same amount of coconut sugar, maple syrup or agave. If using a liquid sugar, add it when adding the liquid ingredients, not into the dry ingredients.
Salt
When added to bread, salt acts not only as a flavor enhancer, but more importantly helps slow down the growth of the yeast in your dough leading to a better outcome
Non-dairy Milk
We find that using non-dairy milk helps enhance the flavor of the bread. We prefer using soy milk because of the high protein content yields a better bread at the end.
We are also adding some water to the recipe for adding hydration.
Substitute: You can use any non-dairy milk variation, as well as only using water.
Apple Cider Vinegar
Helps to act as a dough conditioner to strengthen the texture and produce a softer bread.
Substitute: Lemon juice or white vinegar can also be used.
Neutral Oil
Olive oil, avocado oil, grapeseed oil are all option that could be used for this recipe. It provides enhanced flavor, and a better crumb and softness to your dough.
Substitute: Vegan butter could also be used.
Recipes to use with this bread
You can use this easy vegan bread recipe any way you’d normally use bread. Naturally, a PB&J or avocado toast then! But this recipe is so easy and versatile there’s plenty of ways to use it! Try some of these!
🥳 Get the Full Recipe
Vegan Bread Recipe
This easy vegan white bread recipe needs just 8 ingredients! No dairy or eggs, but you’ll still be amazed at home simple it is to make your own sandwich bread in the comfort of your own home! It’s a must make (weekly!)!
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Instructions
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In a large bowl, whisk together 3 ½ cups flour, 2 ¼ teaspoon instant yeast, and 1 ½ teaspoon salt.
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In a 2 cup measuring cup add 1 cup non-dairy milk, ¼ cup water, 3 tablespoon neutral oil, 2 tablespoon cane sugar, and 1 tablespoon apple cider vinegar. Whisk together. Pour the wet ingredients into the dry ingredients, and using a wooden spoon fold until mostly combined and having a shaggy texture.
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Lightly oil your hands and begin kneading in the bowl. Then, roll out onto a lightly floured surface and knead for 6-10 minutes until dough springs back at you.
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Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
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Once doubled in size, punch it down, and roll it into a loaf shape (oval) and place it into a parchment lined bread pan. Let dough rise again until peaking over the loaf pan (another 30-45 minutes).
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Bake at 350˚F (175˚C) for 31-37 minutes. If desired, brush with more oil or melted vegan butter as soon as it comes out of oven. Let cool completely before slicing.
Notes
*Sugar can be replaced with coconut sugar or a liquid sugar like maple syrup or agave. If using a liquid sugar, add when pouring in the water.
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates.
Video
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Nutrition
Serving1sliceCalories187kcalCarbohydrates30gProtein6gFat5gSaturated Fat0.4gPolyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.01gSodium303mgPotassium87mgFiber2gSugar3gVitamin A78IUVitamin C1mgCalcium34mgIron0.5mg
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Frequently Asked Questions:
While we are still using flour and sugar, there are no artificial flavors, ingredients, or preservatives.
However, if you want something even a little more healthy, try our vegan whole wheat vegan bread recipe.
Yes! Once your bowl is covered, you can place the bowl in the fridge up to 2 days before you plan to use it. Just make the recipe as written, cover and place in fridge until ready to use.
Alternatively, once made it will last covered at room temperature (on the counter) for up to a week or your can place wrapped tightly in the freezer for up to 3 months.
Yeast feeds off sugar, therefore leading to a better taste and texture of your bread. However, you can omit the sugar in this recipe and still get a delicious bread. You could also swap it with a sugar source that you are more comfortable with like maple syrup, agave, or coconut sugar.
Yes! Make the recipe all the way through rising. Then, once it has doubled in size, you can place in a ziplock bag and place in the freezer for up to 3 months.
To use, let set in the fridge overnight until thawed.
Unfortunately, at the time, we cannot recommend using a gluten free flour with this recipe.
Otherwise, as long as you use a safe dairy free milk or swap with water then you will be all set.
Originally published 3/2020. Updated with new recipe and video on 3/2026.
Original No Knead Recipe
We know sometimes that when we update recipes, that people want the original. We wanted to make sure you still had access to that, noting that we change recipe because as we learn and grow ourselves, we continue to hone in recipes to make them even better.
Ingredients
Instructions
- In a large bowl, whisk together 3 ½ cups flour, sugar, yeast, and salt. Add in the water and using a spatula, fold until mostly combined. Roll out onto a lightly floured surface and knead a little and roll into a uniform ball.
- Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
- Once doubled in size, roll it into a loaf shape (oval) and place it into a parchment lined bread pan. Let dough rise again until peaking over the loaf pan (another 60-90 minutes).
- Bake at 375 degrees F for 30-35 minutes. If desired, brush with melted vegan butter as soon as it comes out of oven. Let cool completely before slicing.