Vegan Yorkshire Pudding Recipe, Enjoy a Classic Made Better

Yorkshire pudding is one of those dishes that instantly brings comfort to mind crisp on the outside, soft and airy within, and the perfect companion to a hearty Sunday roast. As a British classic, it has long been a staple at family tables, often drenched in gravy alongside roasted veggies and meat.

But if you’re following a plant-based diet, you might wonder: can I still enjoy this iconic treat without eggs or dairy?

Spoiler alert: absolutely, yes!

I’ve spent years experimenting with egg-free and dairy-free alternatives to recreate that golden, puffy magic without compromising on taste or texture. Whether you’re hosting a vegan roast dinner or just craving a cozy side dish, this vegan Yorkshire pudding delivers all the flavor and satisfaction of the original.

Let’s dive into the history, clever swaps, and foolproof recipe that will make this a new favorite at your table!

What Makes Yorkshire Pudding So Special?

If you’ve never had Yorkshire pudding, imagine this: a simple batter of eggs, milk, and flour transforms in a screaming-hot oven into a crispy-edged, pillowy delight.

Historically, Yorkshire pudding was cooked beneath roasting meat to catch the drippings, but today it’s a star in its own right, often served with gravy and all the trimmings.

The secret to its signature rise?
🔥 Hot fat and high heat.

However, the traditional recipe relies on eggs for structure and milk for moisture, which poses a challenge for vegan cooks. But don’t worry I’ve cracked the code so you can enjoy every bite, guilt-free.

The Vegan Challenge: Replacing Eggs and Dairy

Here’s the tricky part:
🥚 Eggs give Yorkshire pudding its lofty rise and structure.
🥛 Dairy keeps it moist and tender.

Without them, you risk flat, dense, or soggy puddings. So, how do we pull this off without compromising texture?

Answer: Smart plant-based substitutes and a little kitchen know-how!

Must-Have Ingredients for Vegan Yorkshire Pudding

To nail this plant-based version, you need substitutes that mimic the traditional recipe while keeping things light, fluffy, and crispy.

Egg Swaps That Actually Work

✅ Aquafaba (Chickpea Water) – The liquid from canned chickpeas whips up like egg whites, trapping air for a fluffy result. Game-changer!
✅ Flaxseed Egg – Mix 1 tablespoon ground flaxseeds + 3 tablespoons water. Let it gel, and it binds the batter beautifully.
✅ Baking Powder + Vinegar – This combo creates a fizzy lift, mimicking the rise eggs provide. Use apple cider vinegar for a mild flavor kick.

Dairy-Free Milk Options

🥛 Soy Milk – The best option! Its high protein content makes it the closest match to dairy milk.
🥛 Oat Milk – Creamy and neutral, works well in savory dishes.
🥛 Almond Milk – Lighter, but still works fine.

💡 Pro Tip: Avoid coconut milk it’s too heavy and can throw off the flavor.

Flour and Raising Agents

🌾 Plain Flour + Baking Powder – A classic combo for a light, airy batter.
🌾 Self-Raising Flour – Already contains raising agents, making the process easier.
🌾 Cornstarch (Optional) – A sprinkle boosts crispiness.

The Crispy Secret: Hot Oil

🔥 Preheating the oil in the muffin tin is non-negotiable!

🔹 Vegetable Oil – Neutral and reliable at high heat.
🔹 Sunflower Oil – My pick for the crispiest edges.
🔹 Olive Oil – Works, but adds a subtle flavor.

Step-by-Step Vegan Yorkshire Pudding Recipe

This recipe makes 6-8 perfect vegan Yorkshire puddings crisp, fluffy, and delicious!

Ingredients

• 1 cup (120g) plain flour (or self-raising flour)
• 1 tsp baking powder (skip if using self-raising flour)
• ½ tsp salt
• 1 cup (240ml) unsweetened soy or oat milk
• 3 tbsp aquafaba (or 1 flax egg: 1 tbsp ground flax + 3 tbsp water)
• ½ tsp apple cider vinegar
• ½ cup (120ml) water
• 2 tbsp vegetable or sunflower oil (for the tin)

Step 1: Prepare the Batter

1️⃣ Whisk together the flour, baking powder, and salt in a large bowl.
2️⃣ In another bowl, mix soy milk, aquafaba (or flax egg), vinegar, and water. Let it sit for a minute.
3️⃣ Slowly pour the wet ingredients into the dry, whisking until smooth.
4️⃣ Let the batter rest for 15-20 minutes to improve texture.

Step 2: Preheat the Oven & Oil

🔥 Preheat your oven to 220°C (425°F).
🔥 Add ½ teaspoon of oil to each cup of a muffin tin.
🔥 Place the muffin tin in the oven for 10 minutes until the oil is smoking hot.

Step 3: Bake to Perfection

1️⃣ Carefully remove the tin from the oven and quickly pour batter into each cup, filling ¾ full.
2️⃣ Immediately return to the oven and bake for 20-25 minutes.
3️⃣ Avoid opening the oven door this can cause the puddings to deflate.

Step 4: Serve & Enjoy

🥄 Let them cool for 5 minutes before removing from the tin.
🥄 Serve with vegan gravy and roasted veggies for the ultimate meal!

For a creamy and comforting potato dish, try This 4-Ingredient Potato Soup. It’s incredibly easy and packed with flavor!

Expert Tips for Yorkshire Pudding Perfection

✔️ Rest the Batter – A 15-20 min break improves rise and texture.
✔️ Hot Oil is Key – If it’s not smoking hot, the puddings won’t rise.
✔️ Oven Temperature Matters – Keep it at 220°C (425°F) for the best puff.
✔️ No Peeking! – Opening the oven too soon makes them collapse.

Delicious Variations

Gluten-Free Vegan Yorkshire Pudding

🌱 Gluten-Free Flour Mix – Works best with extra baking powder.
🌱 Chickpea Flour (Besan) – Adds a nutty flavor and firm texture.

💡 Secret Ingredient: 1 tsp xanthan gum keeps the texture intact.

Sweet Yorkshire Pudding

🍯 Add 1 tbsp maple syrup for sweetness.
🍫 Toss in chocolate chips or fruit for a dessert twist.

Final Thoughts

This vegan Yorkshire pudding is a game-changer crispy, fluffy, and packed with flavor. Whether paired with vegan gravy and roast veggies or given a sweet twist, these plant-based puddings prove that comfort food can be 100% vegan and delicious!

So, what are you waiting for? Grab your muffin tin and get baking! 🎉