All you need is five ingredients to make almost any recipe you want! Try out Vegan Everything Dough for all your favorite recipes! No kneading necessary! Oil free!
Have you ever looked at a dough ingredient list and been overwhelmed? We wanted to make this vegan everything dough, to make sure that didn’t happen.
First, let us say that when it comes to baking and even cooking, dough can be challenging. It’s not something that a lot of beginner cooks and bakers even want to touch.
However, we wanted to end that stigma.
We created a delicious vegan everything dough that needs just 5 ingredients.
This dough can be used to create a variety of dishes from cinnamon rolls to pretzels, bread, pizza, doughnuts, and so much more.
It’s insanely versatile and you can let your imagination run wild with ideas. Of course, we’ll give you a few ideas too!
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What ingredients do I need for vegan everything dough?
You only need five ingredients for this super easy vegan dough recipe.
The ingredients that you need are:
- Instant yeast
- Dairy Free Milk (we like Oat)
- Maple Syrup
That’s it! Can you believe that’s all you need?
What is the best flour to use for vegan everything dough?
We prefer using bread flour for this vegan dough 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.
We cannot currently recommend a gluten free flour or mix at this time. We are adamantly working on creating a gluten free dough.
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.
What is the best type of sugar source for this vegan dough recipe?
As we wrote the recipe, we used maple syrup. However, that is not the only source of sugar that you could use.
Regular vegan cane sugar could also be used, as well as agave.
No matter which type of sugar that you use, you don’t need to adjust any other ingredient amounts.
How do you make Vegan Everything Dough?
In a large bowl, whisk together the flour, yeast, and salt. Then, add in the dairy free milk and maple syrup.
Using a spatula, fold until mostly combined. Sprinkle a little more flour if you need to not be sticky and form a ball.
Once your ball is formed, you will want to grease the same bowl you 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.
Once doubled in size you can use the dough to make a variety of different sweet and savory dishes. See below for more options.
Can I prep this vegan everything dough ahead?
Yes! You sure can!
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.
Can I freeze this vegan dough recipe?
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.
Is this vegan dough Top 8 Allergen Free?
Unfortunately, at the time, we cannot recommend using a gluten free flour with this recipe. Please know that we are working on a gluten free dough, but it’s just not quite there yet.
Otherwise, as long as you use a safe dairy free milk, (like we said Oat is our favorite) then you will be all set.
What could I use vegan dough to make?
The possibilities are really endless for this dough. Some recipes that we have created are:
- Vegan Raspberry Cinnamon Rolls or Vegan Blueberry Cinnamon Rolls
- Vegan Cinnamon Pull Apart Bread (some places call this Monkey Bread)
- Easy Vegan Soft Pretzel Bites
- Walnut Meat Skillet Pizza
- Vegan Chimichurri Monkey Bread
- Vegan Sticky Buns
- Easy Vegan Garlic Knots
- Chocolate Vegan Babka
- Vegan Artisan Bread
- Easy Vegan Bread Loaf
- Vegan Focaccia
- Vegan Naan
Pin this Vegan Everything Dough for later:
Vegan Everything Dough
- 3 ½ – 4 cups flour (we prefer bread, can use all-purpose or whole wheat – see post for details)
- 1 package instant yeast
- 1 teaspoon salt
- 1 ½ cups dairy free milk (we like oat – can use any non-strongly flavored dairy free milk)
- ¼ cup maple syrup (see post about other sugar source options)
- In a large bowl, whisk together 3 ½ cups flour, yeast, and salt.
- Then, add in the dairy free milk and maple syrup.
- Using a spatula, fold until mostly combined. Sprinkle a little more flour if needed to not be sticky and form a ball.
- Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl. *If you are oil free, then just make sure sides of bowl are floured, or use a silicone bowl to easily get it out
- 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, use the dough to make a variety of different sweet and savory dishes. See post for more options.
Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!
I’m kind of obsessed with this dough! I’ve made it twice in the past 4 days. The first time, I used 2.5 cups bread flour and 1 cup whole wheat. It was a little sticky so it didn’t double after 60 minutes. But, I added some flour and kneaded it, then allowed it to rest another 60 minutes. It doubled in size and I made a few gorditas from your Vegan Cheesy Gordita Crunch Wrap recipe (amaaaazing!) and used the rest for cinnamon rolls. The 2nd time I made it, I used only bread flour (just don’t prefer the texture of whole wheat) and made sure that the dough wasn’t sticky at all. Immediately after making the dough, I pulled enough off to make a couple of gorditas and a small pizza, placed them in a separate bowl with saran wrap on top and allowed them to double in size. I put saran wrap over the rest and placed it in the fridge. The next day when I wanted more cinnamon rolls, I pulled the dough out of the fridge with the saran wrap still on top and allowed it to rise for about 2 hours. I then rolled out the cinnamon rolls, put them in a pan, placed saran wrap on top and allowed them to rise a 2nd time for about 2 more hours. They cooked in under 15 minutes at 350F and were the BEST cinnamon rolls I’ve EVER made. The tiniest bit crisp on the outside but fully cooked and pillowy soft and fluffy inside. I am going to regret what I see on the scale after all this yumminess but I seriously can’t thank you enough. I’ve struggled to get a good dough recipe right for years so this is well worth the minimal effort involved.
After one full year of trying various vegan dough recipes, I just realised I’ve been using only this one for months now!
It’s incredible! So far I’ve only made bread but I’ve got my eye on those cinnamon rolls!
Ahh you have to try more! But so glad you’re enjoying!
I am looking for a simple sweet dough base for my German Plum Cake. I am wondering if I can use water or perhaps coconut milk instead of your oat milk as I don’t have that. Also the plums are usually covered with streusel ( flour/butter/sugar). can I use olive oil instead of the butter? I am making this for friends who are coming for a brief visit. Both of them are strict vegans.
yes to water or coconut milk.
As far as the other part of your recipe, without testing it ourselves we wouldn’t really know if it would work. Olive oil has a distinct taste that may throw off your streusel. You’d likely be better off with a coconut oil, or more neutral oil if you can’t find vegan butter
First time using yeast. I was blown away by the results. Trying to make it again (twice first day). I’ll have this dough in the fridge every day! I’m making bread! Yay thanks so much
haha, love that!
Well, my first try wasn’t wonderful. I’ve been baking bread for years and I have to be honest this recipe scared me to death as it was nothing like my usual way of making bread dough( milk temp, kneading etc) and I think that got in the way of being successful. Going to try it again and make orange rolls this time so keeping my fingers crossed I get it right. Love you guys
Hi. Thank you for this. It is my first time making a dough and I am not sure if I’m doing it right. I used 3.5 cups all purpose flour but after mixing with spatula it is really sticky, so I tried adding another half cup. But… It is still sticky and does not come off my hands. I used agave nectar and cashew milk. I tried kneading it for 15 minutes but it still is sticky. Is it supposed to be really this sticky? Like it’s not coming off my hands and fingers 🙁 I watched the video but it seems like it’s not that sticky. When I formed it into a ball it seems like it’s not as smooth as in the picture or in the video. Please help. Thank you
Hi! Yes you start with the 3 1/2 cups and it will likely need more to not be sticky. Just keep adding a bit at a time until it’s not sticky!
This simple recipe turned out to make the best bread my family and I have ever had (and we love bread)! It makes a beautiful crispy on the outside but spongy on the inside loaf that is a joy to eat every single time!
So happy to hear that you loved it!
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