Irish Eyes Vegan Soda Bread
Recipe type: Quick bread
Cuisine: Irish / vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
It's easy to veganize traditional Irish soda bread. This non-dairy version is delicious straight out of the oven or toasted.
  • 1 ½ cups non-dairy milk
  • 2 teaspoons apple cider vinegar or lemon juice
  • 4 cups all-purpose flour
  • 2 tablespoons sugar (optional)
  • 2 teaspoons baking soda
  • 1 teaspoon caraway seeds
  • 1 cup dried currants or raisins
  • 1 teaspoon salt
  • 4 tablespoons Earth Balance Vegan Buttery Stick, melted
  1. Preheat the oven to 350º F.
  2. Combine the milk with the vinegar or lemon juice and stir to make a plant-based buttermilk.
  3. To a large mixing bowl, add the flour, sugar if using, baking soda, caraway seeds, currants or raisins, and salt. Whisk to combine.
  4. Slowly mix the buttermilk and 2 tablespoons of melted Earth Balance into the flour mixture, stirring with a wooden spoon until it is slightly sticky. You might not use all the buttermilk; you don’t want it as wet as the batter of many quick breads. Don’t overmix.
  5. Shape the dough into a ball. Don’t overwork or it will become tough.
  6. Place the dough on a greased baking sheet. Use a serrated knife to score an X at the center of the dough approximately ¼ inch deep.
  7. Brush the dough with the remaining 2 tablespoons of melted Earth Balance.
  8. Bake for 30 to 45 minutes, until bread is golden and cooked through. Test for doneness by inserting a toothpick. If it comes out clean, it’s done. If not, bake for a few minutes more.
  9. Let cool slightly before slicing.
Recipe by VegKitchen at