This easy vegan white bread is ideal for sandwiches, toast and as a side dish for soup. Fluffy and soft, it’s easy to make using just 6 simple and accessible ingredients. Eggless and dairy-free.

Vegan white bread

Are you on the lookout for the perfect vegan, dairy-free and eggless white bread? Well, here it is! This is a well-tested and wholesome recipe that tops any store-bought bread. It’ll probably become your go-to loaf, especially given how easy it is to make.

I’ve been working hard to become a more experienced and skilled bread baker. My mum’s exceptional at it, and full credits for this recipe go to her. But learning from her has taught me a lot about how to achieve the perfect homemade bread from scratch. There are a few important things to keep in mind, but if you’re just starting out with baking, a simple recipe like this one is a great one to try.

Vegan sandwich bread

The result is out of this world. Our easy vegan white bread boasts a light and fluffy texture, with a crunchy, golden crust. The flavor is buttery and deep, reminiscent of a bread straight from a bakery. Whenever we bake homemade bread, I eat about 5 slices in one go because it’s seriously that good!

You can use it as sandwich bread, or use it for toast. It’s also great on its own with a thick layer of vegan butter, served alongside a hearty bowl of soup.

How to make vegan white bread

Firstly, add plant based milk, yeast, salt, and sugar to a mixing bowl. Stir together, cover the bowl with a dish cloth and set aside for the yeast to bloom for around 10 minutes.

Next, gradually add the flour around 1/2 cup at a time and mix it in using a rubber spatula. Once you have added all the flour, add the vegan butter and mix once more until thoroughly combined.

Now, knead the dough using your hands for around 10 minutes, until smooth and stretchy. It should feel sticky, but not wet. When done, cover the bowl with a dish cloth and set aside in a warm place to proof for 30 minutes, until roughly doubled in size.

Next, transfer the dough to a lightly-floured surface. Use your hands to stretch it out into a rectangle, then fold it in on both sides. Next, roll it up tightly into a log around 25cm in length.

Next, lightly grease a loaf tin with butter or olive oil. Place the dough inside, cover and allow to proof for an hour more. During this time, it should roughly double in size once again. Meanwhile, preheat the oven to 180 degrees C/350 F.

Bake the bread in the preheated oven for around 25-30 minutes. When done, remove the bread from the pan and allow to cool for 10-15 minutes before slicing and serving.

Ingredient notes

Yeast: if you want, you can use instant yeast and simply skip the blooming process.

Plant based milk: you can use any milk variety of your choice, but avoid anything with an overly strong flavor, such as coconut. You can also replace it with water. If you’re using inactive yeast, you need to ensure that it’s at around 95 degrees F/35 degrees C to allow the yeast to activate.

Homemade bread slices

Flour: bread flour is the best option for a white bread recipe because it has a higher protein content, leading to more stability and rise. For a second best option, use plain all-purpose flour. I haven’t tested this recipe with wholegrain flour, but I’m currently working on a wholegrain bread recipe, so stay tuned for that!

Vegan butter: you can also use olive oil or vegetable oil, but the flavor will be more nutty as opposed to buttery.

Recipe tips and tricks

  • As with all baking recipes, be sure to follow the recipe closely. I’d recommend weighing the ingredients using a kitchen scale because using measuring cups never yields the most accurate results.
  • When kneading the dough, it should feel sticky, but not wet. If the dough feels wet, add a little bit of extra flour. Although, make sure not to add too much to begin with because too much flour will result in a dry bread.
  • How long the dough needs to proof will depend on temperature. For instance, on a cold day it may need 10 minutes or so extra. A good indicator that it’s had enough time is when it doubles in size.
  • I use a loaf tin with a lid for this recipe to yield a sandwich bread with a flat top. You can, however, use a standard loaf tin which will result in a taller bread with a curved top.
Avocado toast

How to serve vegan white bread

This vegan white bread is delicious served on its own with dairy-free butter, jam, or a nut butter of your choice. I love serving it together with tomato soup, my favorite split pea soup, or a comforting vegan chili. It’s also a great option for sandwiches and toast with any toppings of your choice, such as avocado.

Other vegan bread recipes

  • My vegan focaccia with tomatoes is super easy to make.
  • My cinnamon bagels are a must-try.
  • You can’t go wrong with olive oil skillet bread!
  • My vegan dinner rolls make a fantastic side dish.
Vegan white bread slices

If you give this vegan white bread recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below.

Vegan white bread

Get the Recipe: Easy Vegan White Bread

This easy vegan white bread is ideal for sandwiches, toast and as a side dish for soup. Fluffy and soft, it's easy to make using just 6 simple and accessible ingredients. Eggless and dairy-free.

Ingredients

  • 1 1/4 cups plant based milk
  • 2 tbsp yeast
  • 2 tsp salt
  • 1 tbsp sugar
  • 5 cups plain flour
  • 1/4 cup vegan butter, melted

Equipment

  • Mixing bowl
  • Loaf tin
  • Conventional oven

Instructions 

  • Add the plant based milk, yeast, salt, and sugar to a mixing bowl. Stir together, cover the bowl with a dish cloth and set aside for the yeast to bloom for around 10 minutes.
    1 1/4 cups plant based milk, 2 tbsp yeast, 2 tsp salt, 1 tbsp sugar
  • Gradually add the flour around 1/2 cup at a time and mix it in using a rubber spatula. Once you have added all the flour, add the vegan butter and mix once more until thoroughly combined.
    5 cups plain flour, 1/4 cup vegan butter
  • Knead the dough using your hands for around 10 minutes, until smooth and stretchy. It should feel sticky, but not wet.
  • Cover the bowl with a dish cloth and set aside in a warm place to proof for 30 minutes, until roughly doubled in size.
  • Transfer the dough to a lightly-floured surface. Use your hands to stretch it out into a rectangle, then fold it in on both sides. Next, roll it up tightly into a log around 25cm in length.
  • Lightly grease a loaf tin with butter or olive oil. Place the dough inside, cover and allow to proof for an hour more. During this time, it should roughly double in size once again.
  • Preheat the oven to 180 degrees C/350 F.
  • Bake the bread in the preheated oven for around 25-30 minutes. When done, remove the bread from the oven and allow to cool for 10-15 minutes before slicing and serving.

Video

Notes

Ingredient notes
Yeast: if you want, you can use instant yeast and simply skip the blooming process.
Plant based milk: you can use any milk variety of your choice, but avoid anything with an overly strong flavor, such as coconut. You can also replace it with water. If you’re using inactive yeast, you need to ensure that it’s at around 95 degrees F/35 degrees C to allow the yeast to activate.
Flour: bread flour is the best option for a white bread recipe because it has a higher protein content, leading to more stability and rise. For a second best option, use plain all-purpose flour. I haven’t tested this recipe with wholegrain flour.
Vegan butter: you can also use olive oil or vegetable oil, but the flavor will be more nutty as opposed to buttery.
Calories: 272kcal, Carbohydrates: 49g, Protein: 7g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Sodium: 544mg, Potassium: 76mg, Fiber: 2g, Sugar: 1g, Vitamin A: 216IU, Vitamin C: 1mg, Calcium: 47mg, Iron: 3mg