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There is nothing quite like the smell of fresh bread baking in the oven. This beautifully golden brown, soft, and slightly sweet Brioche can be enjoyed anytime of year!

Servings: 4-5
Prep time: 20 min
Cook time: 30 min
Additional time: 2 hours

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  • 1 cup cashew milk (sub with any other non-dairy milk)
  • 2 ¾ cups all purpose flour (sub with spelt flour if preferred)
  • 2 ½ tbsp coconut oil
  • 2 tsp active dry yeast
  • 3 tbsp maple syrup
  • pinch of salt
  • sliced almonds (optional)
Vegan egg wash Glaze (optional)
  • 1 tbsp agave syrup (or maple syrup)


  1. In a small saucepan add milk, coconut oil and maple syrup and bring to a low simmer. Pour into a large bowl and wait for it to cool down a bit, until warm to the touch. Stir in yeast and let it sit for about 20-30 minutes until foamy.
  2. Stir in 1 cup of flour and salt. Stir in ½ cup of flour at a time, stirring in-between. Mix until it becomes difficult to stir. Transfer dough onto a floured surface and knead into a smooth, soft dough for about 5 minutes. You’ll be able to stretch the dough.
  3. Oil a large bowl with a little bit of coconut oil (or avocado/vegetable oil) and place dough into it. Turn it a few times to prevent the dough from drying out. Place a dish towel, then a plate on top of the bowl and let it sit in a warm place for about 1 hour.
  4. Line a baking sheet with parchment paper. Place dough onto a floured surface and divide into three equal parts. Roll out each part into a longer strain leaving the middle part of the dough a bit thicker than the two ends. Now make a braid with these three strains and tuck the ends underneath so they are no longer visible.
  5. Place the braided dough onto the parchment paper and cover with a dish towel. Let it sit for another 30 minutes in a warm place to rise again.
  6. Preheat the oven to 350 degrees Fahrenheit. Brush dough with a vegan egg wash (agave syrup mixed with milk) and sprinkle with sliced almonds if you like. Bake for about 25-30 minutes until the top is golden brown.
  7. Let finished bread cool for about 10 minutes and then glaze again with a little bit of agave syrup before serving if you like. Serve with a fresh glass of non-dairy milk. Store leftovers in an airtight container for up to two days.