This easy no yeast vegan bread recipe needs just 7 ingredients and comes together in minutes. It will become your new favorite bread recipe in a pinch.
Quick breads are popular because you mix a few ingredients together, bake it for a bit and bam, delicious bread. This no yeast vegan bread does just that.
Less than 5 minutes of prep and you have vegan sandwich bread in the oven ready for you to eat in under 45 minutes.
This bread can be used just like you would use any sandwich bread.
One thing to note is that while it is insanely soft and fluffy on the inside, the top of it does get a bit crispy and makes it taste a bit like a biscuit. Nothing wrong with that, just wanted you to know.
We have used it for sandwiches, toast, dipping in soups and so much more.
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What ingredients do I need to make no yeast vegan bread?
You only need 7 ingredients to make this delicious yeast free vegan bread.
Full amounts listed in the printable recipe card below
- flour
- baking powder
- sugar
- salt
- dairy free milk (warm)
- apple cider vinegar, optional
- neutral oil (vegetable, canola)
Why is apple cider vinegar optional?
Apple cider vinegar helps with the rise and the softness of the bread; however, not everyone likes a super soft sandwich bread and so if that’s you, we would recommend omitting it. Otherwise, add it!
What is the best flour to use for vegan everything dough?
We prefer using bread flour for this vegan bread recipe; however, all purpose or wheat flour would also work.
Even a mix of half all-purpose and half whole wheat will work with this recipe.
What is the best milk to use for this dairy free everything dough?
We prefer using oat milk in this recipe because of the consistency and taste.
You can use any non-dairy milk in this recipe. We do recommend that you stay away from strong flavors like coconut, banana, etc.
Can I make no yeast vegan bread Top 8 Allergen Free?
The only ingredient that we need to worry about is the flour as any dairy free milk can be used, so just use one safe for your allergies.
Using a gluten free flour would technically work for this; however it will be more dense and not rise as much.
We have not tested this recipe with gluten free flour, but based on other testing it should work, it would just again be more dense as gluten free flour has a tendency to be.
We have found that King Arthur’s Measure for Measure flour works best when switching out a gluten flour.
How long is no yeast vegan bread good for?
This bread will last 3-5 days if store in an air tight container. After that it has a risk of mold.
Can no yeast vegan bread be frozen?
Yes. This bread can be cooked and cooled, then frozen for up to 3 months.
What other no yeast vegan bread ideas could I make?
You should also try our no yeast vegan cinnamon rolls and no yeast vegan pizza dough. If you are really low on ingredients try our 2 ingredient no yeast vegan pizza dough.
What are topping ideas for toast?
In the photo we share:
- almond butter, strawberry jam and chia seeds
- almond butter, sliced bananas, and cinnamon
- vegan cream cheese, grapefruit and drizzled agave
- vegan cream cheese, sliced strawberries, and chopped pistachios
Other ideas we enjoy are:
- mashed avocado and Trader Joe’s 21 Seasoning Salute or red pepper flakes
- mashed avocado and sliced tomatoes
- hummus and sliced cucumbers
- pesto and sauted mushrooms
- open faced pizza with pizza sauce and your favorite pizza toppings
Pin this no yeast vegan bread for later:
No Yeast Vegan Bread
Ingredients
Dry Ingredients
- 4 cups flour
- 1/4 cup sugar
- 2 tbsp baking powder
- 1 tsp salt
Wet Ingredients
- 2 1/2 cups dairy free milk, warmed
- 2 tbsp apple cider vinegar, optional
- 1/4 cup coconut oil, melted (can sub for vegetable or canola oil)
Instructions
- Preheat oven to 375 degrees F.
- Pour apple cider vinegar into warmed dairy free milk. Let sit for 5 minutes (this makes vegan buttermilk).
- In a large bowl, add all your dry ingredients. Stir together with a spatula.
- Pour the oil into the buttermilk mixture.
- Make a well in the middle of the bowl.
- Pour wet ingredients into the dry ingredients.
- Fold until well incorporated. Do not overmix.
- Pour in greased bread pan.
- Place in oven for 30-35 minutes or until toothpick inserted comes out clean.
Notes
Nutrition
Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!
This was great! Love the subtle sweetness. Perfect for breakfast, plain or toasted!
So excited to hear that! Thank you for taking the time to leave a review, we really appreciate it!
Great recipe! This bread is delicious!
So excited to hear that! Thank you for taking the time to leave a review, we really appreciate it!
Yes I did this a week ago and it’s super tasty. My hubby loved it. I had to tweak your original recipe into half because I ran out of flour. Thank you for sharing your recipes.
I’m happy you loved it even with the running out of flour (OH NO!). Thanks so much for sharing and leaving a review, we appreciate that!
Absolutely delicious!!!! Made it gluten free and sugar free and this will now be a staple in my home!!!
We’re so happy to hear that, thanks for taking time to leave a review!
Hey what did you use for gluten free flour? Will gluten free 1:1 flour work?
We’ve tested with 1:1 (King Arthur Measure for Measure to be exact) and a reader told us that spelt flour worked for them successfully
Would love to know how you tweaked the recipe to make it sugar free. I’ll be using gluten free flour too. Did you change the proportions of any ingredients?
Will this turn out well with gluten free flour and soy or rice milk?
This recipe will work with either. Preferably a GF blend like King Arthur Measure for Measure
Fantastic recipe!!!
I’m vegan, gluten free, doy free and try to skip sugar.
You can absolutely make this gluten free. I used GF All purpose flour, flax meal (sub for x gum), oatly oat milk and a touch of maple syrup instead of sugar. Holy smokes was it delicious.
Glad it worked well for you! Thanks for sharing
This was so easy to make, thank you so much! Bread tastes and smells amazing. Super easy
So happy to hear you loved the recipe. Thanks so much for taking time to leave a review, we appreciate that a lot. Have a great week!
Winged it in half and turned out great.
So glad you enjoyed. Thanks for taking time to leave a review, we appreciate it so much! Have a great week.
Just put this in the oven!!!! I am so excited to see how this turns out and TASTES 🙊🙊🙊😻😻😻😻 THANK YOU BOTH SO MUCH!!!! I have learned so much from you both. I totally appreciate you guys. I appreciate having access to vegan chefs, recipes, meals and food.
Much love from Nicky, fellow herbivore vegan female teeheee
It worked out AWESOME AND PERFECTLY BY THE WAY!!!! THANK YOU SO MUCH!!! So has the tortillas!!!
Bless you!!!!
Just saw this one behind it! We’re so happy to hear you liked it! Thanks for taking time out of your day to leave a review. We really appreciate it.
We hope you loved it!
How warm should the milk be? 110 degrees? More/less?
Thank you
I made this using homemade tigernut milk and Walmart gluten free blend. Raised really well. Still cooling!!
Awesome! So happy to hear
Wonderful bread! I adapted the amounts to fit my adorable ceramic cylinder formed 9×5 cm pan. Used whole spelt flour and for the the milk I used sunflowerseed meal combined with warm water to which I added the vinegar. Oh, used sunflower oil aswell. I think it could have needed a bit more time in the oven, but was a bit concerned because I made it with smaller amounts of the ingredients. Still new to baking. Thanks for the recipe!
(gonna try a fifty fifty ground oatmeal and whole spelt flour next, and maybe a version with some chopped hazelnuts and carob powder as a sub for sugar, see if I can get some kind of ¨nutella¨ infused bread :D)
Love it! So glad you enjoyed and had fun doing it
Health issues have forced me to turn my diet around a bit. Couldn’t find any breads in stores with out ingredients that I can’t have so, realizing I would have to make my own bread combined with a desire to learn how anyway, I looked for easy recipes that would help ease myself into it. This recipe is so good I haven’t tried to make anything else. It’s so amazing with almond butter!
I wonder, could I some how incorporate honey into the recipe with out ruining the mix?
Thank you for such a delishious recipe! I’m so glad I came across it.
Hi Ashley! So happy you have found this recipe perfect for you! We love hearing that. We are vegan so we can’t recommend using honey, but we can tell you that we’ve used a similar ingredient (agave) instead of the sugar. Same amount but added to the wet ingredients instead of the dry. Hope that helps
I just made this. Halved the recipe and cut the sugar a bit. Used Oatmilk. Turned out sooo delicious!! Will def make this again. Super easy, super fast! Thank you LarishaBernard!
So glad that you enjoyed it!
So easy and delicious! Wanted bread with my soup tonight but didn’t want to go to the store, and this was perfect. This will now be a staple in my house!
So glad that you enjoyed it
I made this bread about a week ago and it was amazing. I liked the fact that it made a pretty large loaf, and it was a little sweet. It warms/toasts perfectly and freezes great. I plan to make another one today!
So happy you enjoyed it!
Absolutely AMAZING!
I’m vegan for many reasons mainly the egg allergy, but I’m also losing gluten and soy so bread has been tough.
This recipe was absolutely perfect and allowed me to adjust to my needs, THANK YOU.
Gluten free subs:
GF All purpose flour, Flax instead of x gum (Gf flour requires extras, just google substitutes), original Oatly oat milk and a touch of maple syrup instead of sugar. Yes ma’am!!! P.s ALWAYS CHECK FOR GLUTEN, even with baking powder. Don’t forget:)
Thanks for your tips, so helpful for others!
Hi! 🙂 I wanted to know if the 232 calories are per slice, or for the whole recipe?
slice
This is an amazing recipe! A staple for me now and I enjoy the simplicity of it. Thanks so much for posting this one!
So glad to hear you love it