When you go raw vegan, there may be a few things you miss. Bread could be one of them. The moist, soft base to your favorite sauce or spread. You may thing that there is no longer a way to enjoy that delicious texture in your mouth. Until now. This raw vegan bread recipe resembles bread so much that you will never miss cooked bread ever again. It is extremely nutritious: it includes both omega 3 fats (from the chia seeds), cruciferous vegetables (the cauliflower), and plant-based protein. A complete package. The funny thing is that I came up with this recipe completely accidentally. I learned that adding chia seeds and psyllium husk to a “pastry” recipe makes the pastry extremely fluflly and moist. And I had a whole bunch of cauliflower. So I just threw in everything to the food processor, and this was the result. I knew I had to share it with all of you.
Use These Amazing Sauces to Smother on Your Bread
I have been loving eating this in the evening with my salad, or with a delicious nutty and vegetable-rich spread smothered all over it. Any dip, spread, or sauce will make this bread even more amazing. Download the recipes for 3 of my favorite delicious, oil-free raw vegan spreads/sauces to use with this bread. 
- 1 whole cauliflower about 9 cups
- 1 teaspoon turmeric powder
- A pinch of black pepper
- 4 teaspoons smoked sea salt optional
- 2 tablespoons chia seeds
- 1/2 cup psyllium husk
- 1/2 cup nutritional yeast
- 4 cups chopped zucchini
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Put zucchini in your food processor, and pulse until completely broken down.
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Add cauliflower (preferably chop beforehand for easier processing).
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Pulse a few times until well combined. You do not need to bring it down completely - the cauliflower pieces are delicious inside of the bread slices.
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Add the rest of the ingredients (and mill the chia seeds in the coffee grinder right before adding).
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Process to incorporate.
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Form mixture into bread slices on your dehydrator sheets (see video for how to do this). The mixture will be jelly, so it will be very easy to do. Use your spatula to do this.
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Dehydrate for 6-7 hours. If you want 1 side to be soft, 6 hours is enough. You can also flip the slices half-way through.
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Smother with your favorite vegan sauce and enjoy.
Make This Bread with Me
Make sure you watch my YouTube video on making this bread because I show you stop by step, exactly how to make it. Watch it here:
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Спасибо, Марина-джан! Обязательно попробую готовить этот хлеб!
Incredible recipe, best bread I’ve ever tried and so easy to make. Thank you!
I am making this bread for the second week in a row. It’s definitely a keeper! It’s so easy, quick, and affordable to make. I enjoy how the house smells while it is dehydrating, yum!
Oh how wonderful, I am so glad that it has become your staple! It truly is a keeper 🙂 I will be making it again soon – I was on a kick for way too long and had to take a break 😉
Hi Marina,
I saw your Raw Vegan Bread recipe in raw food recipes.com first and absolutely loved it. I would also love to feature it in our website Greenthickies.com. Of course I will link back to your post here. Is it okay if I use one of your images for it? I will not post the actual recipe and its contents, only an image and the title and link directly back to your post.
Thanks a lot
Absolutely, Katherine! Thanks!
[…] #1 Raw Vegan Bread (Soft and Spongy!) […]
Hi my son can’t have psyllium husk because it interferes with his epilepsy medication any alternative suggestions many thanks sarah
Hi Sarah,
So sorry to hear that 🙁
You can use more flax seeds – but the texture won’t be the same, unfortunately. Give it a try and let me know how it turns out!
Much love,
Marina
[…] He used to absolutely love this sandwich with mayo and ketchup, so I made it for him using my amazing raw vegan bread recipe and raw vegan mayonnaise and raw vegan ketchup from my online course, The Effortlessly Flavorful […]
Hi there! This recipe looks beautiful and I would really like to try it, but I do not have a dehydrator. I am wondering whether there is an oven option? Thank you so much!
Hi Amy! So glad you are as excited about it as I was!
Yes – what you can do is set your oven to the lowest possible setting, and leave the door slightly ajar. You can check the bread every couple of hours. It should be pretty firm, but still spongy when it’s ready. Hope this helps 🙂
Can you dehydrate this in a glass bread loaf container? Will it work? 🙂 some raw bread recipes you can prepare that way, some you cannot.
Hi Jennifer! Oooh cool question! I am thinking yes, but I have never tried. Are you planning on trying it? And let us know! Worst case, you can take it out midway and just put it on the dehydrator sheets.
do you need to use the yeast?
Hi Gerard,
Nope, you can easily skip it but it is very good for you unless you have Crohn’s – then I do not recommend consuming it.
the thing about nutritional yeast is that it’s not raw, and there are added synthetic vitamins. You have to get the ‘non fortified’ kind but it tastes
very different…
Hi Kate,
I have heard something about the vitamins being added and just bought the non-fortified kind! I will be trying it out soon. In the meantime, if you want, you can totally skip it in this recipe.
[…] love serving these burgers with a piece of lettuce, some tomato, onion, and of course, some raw vegan bread. Or you can use a portobello mushroom instead of bread! You can also add some home-made sauerkraut, […]
I love this idea and am planning to play around with it a lot. I experimented with rolling one tray of this out very thinly and wound up with something remarkably similar to flour tortillas consistency. The thicker “slices” are pleasantly springy and hold together nicely.
Ooooh I love the tortillas idea! Never thought of that, I bet it’s delicious. Love your creativity 🙂
Hi Marina… This looks very delicious and would like to maybe try it soon. I’m just wondering if quantities are too much for me. How long does a batch keep in the fridge?
Hi Sherry! This makes 3 servings – so definitely for a few people. I recommend freezing it actually, so make as many pieces of bread as you want, freeze, and defrost before use. That way you ensure it won’t go bad 🙂
Thanks Marina… If only 3 servings, it probably won’t even be necessary to freeze, but it’s good to know, and if I love it maybe I can make a double batch since it freezes well. I shall test it out soon. 🙂
Thanks! I was going to ask about freezing it. I have an upcoming festive sailing outing the day after Harry and Meghan’s royal wedding, and I wanted to bring English-themed appetizers (e.g., cucumber sandwiches) and need to start prep ahead of time and maybe freeze the bread. (I couldn’t bring myself to make the sandwiches with the classic unhealthful white bread. ) Hope this recipe works! I’m going to spread the batter in rounds, slightly bigger than the cucumber pieces.
That sounds adorable, I must say 🙂 And yes, I believe it will freeze really well but I have never tried myself. Just because of the fat content, it should do great. Let me know please 🙂
Are you dehydrating this on 115 for the full 6-7 hours?
Yes, exactly!
I cauliflower was not 9 cups. Just want to be sur it’s nine cups
Yap, supposed to be roughly 9 cups – but of course, you can sway a bit – it’s not exact science with raw food so don’t worry too much about it, as long as it’s not a huge difference! Let me know how it turned out Janet