Photo by Zsu Dever
Aquafaba—the starchy liquid from cooked beans or the drained liquid from a can of chickpeas—has become a staple for many plant-based cooks. It whips like egg whites and can be transformed into vegan meringues, dairy-free cheeses and ice creams, and even plant-based butter. It’s a versatile, surprising ingredient that brings structure and richness to many vegan recipes.
In her book Aquafaba, Zsu Dever collects a wide range of recipes that highlight this ingredient. The book includes everything from an aquafaba primer to condiments, breakfast, lunch, dinner, pantry items, and both oven and stovetop sweets. Among those recipes is a vegan version of challah that caught my eye—rich, slightly sweet braided bread that traditionally relies on eggs for texture and color. Dever’s method replaces those eggs with aquafaba, producing a soft, golden loaf with a glossy finish.
The recipe yields a beautiful loaf with a tender crumb and the familiar shine of an egg wash, achieved here with a cooked aquafaba wash. The dough uses aquafaba in the mix and an aquafaba-based glaze to finish, while maple syrup and a neutral oil add richness. Turmeric is included in a pinch to enhance the bread’s warm color without affecting flavor.
Vegan Challah from Aquafaba by Zsu Dever
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This lightly sweet, rich bread is traditionally made with egg yolks and features a beautiful braid and a golden egg-wash crust. This vegan version uses aquafaba in the dough and an aquafaba wash to finish the loaf. (from Aquafaba, copyright © 2016 by Zsu Dever. Used by permission.)
Ingredients
Dough
- 3/4 cup warm water, not hotter than 110°F
- 6 tablespoons maple syrup, divided
- 1 tablespoon active dry yeast
- 6 tablespoons canola or other neutral oil
- 5 3/4 cups unbleached all-purpose flour
- 2 teaspoons sea salt
- 2 pinches turmeric
- 1/2 cup aquafaba, see Note
Aquafaba Wash
- 1/4 cup aquafaba, see Note
- 1/2 teaspoon arrowroot or cornstarch
Instructions
- Dough: Combine the warm water, 1 tablespoon of the maple syrup, and the yeast in a medium bowl. Let sit for about 5 minutes to proof. Stir in the remaining 5 tablespoons of maple syrup and the oil.
- In a separate bowl, whisk together the flour, salt, and turmeric, then set aside.
- Place 1/2 cup aquafaba in a large bowl or the bowl of a stand mixer and whisk until light and frothy, about 1 minute. Add the yeast mixture and about 4 cups of the flour mixture. Knead by hand, with a mixer, or with a wooden spoon, adding more flour as needed to form a firm dough. Knead for roughly 10 minutes until the dough is smooth and elastic and springs back when poked.
- Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place until doubled, about 1 hour. Deflate the dough and allow a second rise until doubled, about another hour. Divide the dough in half, then split each half into three, four, or six pieces depending on the braid you prefer. Keep the pieces covered until you are ready to shape.
- Roll each portion into a 12-inch tapered rope. Braid half the ropes into a challah loaf and place on a baking sheet. Braid the remaining ropes for the second loaf. Cover the loaves with a towel and let rise in a warm place for about 40 minutes.
- Aquafaba Wash: Combine 1/4 cup aquafaba and 1/2 teaspoon arrowroot or cornstarch in a small saucepan. Cook over medium heat just until it thickens, then cool slightly before using. (For a sweeter, stickier wash, mix 3 tablespoons aquafaba with 1 tablespoon maple syrup without heating.) Preheat the oven to 350°F.
- Brush the loaves with the aquafaba wash and bake for 10 minutes. Brush again, then bake an additional 20–25 minutes, checking for doneness. If the loaves brown too quickly, tent with foil or invert them for finishing. Tap the bottom of the bread—if it sounds hollow, the loaves are done. Cool before slicing.
Nutrition Information
Amount Per Serving
Calories 1927
Saturated Fat 4g
Sodium 1502mg
Carbohydrates 330g
Fiber 11g
Sugar 43g
Protein 44g
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