- 1 cup cashew milk (or plant-based milk of choice)
- 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)
- 1 tbsp of light agave syrup (or maple syrup)
- ½ tbsp plant-based milk
- 1 tbsp agave syrup (or maple syrup)
- 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.
- Stir in 1 cup of flour, 1/2 cup at a time, stirring in between. Add your pinch of salt and then 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.
- Oil a large bowl with a little bit of coconut oil (or oil of choice) 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.
- 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.
- 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.
- Preheat the oven to 350 degrees Fahrenheit. Brush dough with a vegan egg wash and sprinkle with sliced almonds if you like. Bake for about 25-30 minutes until the top is golden brown.
- Let finished bread cool for about 10 minutes and then glaze with a little bit of agave syrup before serving if you like. Serve with a fresh glass of plant-based milk. Store leftovers in an airtight container for up to two days.