Last Updated on February 16, 2025
A Vegan Cheesy Dill Bread is a quick bread that is egg free, dairy free, and a wonderful side to any soup or salad!
What does this bread taste like?
If you have ever had beer bread, this bread has a very similar smell and taste.
It has a slightly sweet onion and cheese flavor with the dill flavor coming through as you chew.
I love quick breads because they are so easy to make, but What is a quick bread?
They are a lightly sweet bread with hints of any seasonings you decide to add.
As the name suggests, quick breads are quick to prepare, don’t require rising times or little to no kneading of the bread.
These quick breads also do not contain any yeast.
Instead, they rely on the chemical reaction of the leavening agents, baking soda and baking powder.
What I love so much about quick breads is that they are so easy to customize, your options are limitless!
Ingredients for the bread
- Vegan Buttermilk – The vegan buttermilk is made with your choice of plant based milk (I used unsweetened plain almond milk), and an acid, such as apple cider vinegar or lemon juice.
- Baking Soda – The baking soda is added to the vegan buttermilk. Adding these together helps to create large bubbles that lift and rise the bread.
- Oil – I have used avocado or olive oil in this recipe. Use your favorite oil.
- Egg substitute – I used a powdered egg substitute for this recipe.
- Vegan Mayo or Sour Cream – I used my favorite vegan mayo for this bread. This adds moisture and richness to the bread, giving the bread a soft and tender texture.
- Sugar – I used a pure cane sugar in the recipe. The sugar helps the bread achieve a beautiful appearance and texture.
- Vegan Cheese – Use your favorite vegan cheese, diced or shredded.
- Flour – I used a white all purpose flour for this recipe.
- Baking Powder – Adding baking powder helps the bread to rise and gives the loaf a nice golden brown top.
- Onion – I like to use green onions, shallots, or leeks in this recipe.
- Seasonings – Salt and dried dill.
How to make a Vegan Cheesy Dill Bread
Preheat the oven to 350° F.
Oil a 1.2 qt glass loaf pan, set aside.
In a 1 cup measuring cup, blend together the vegan plant based milk and lemon juice or apple cider vinegar, set aside for about 5 minutes.
After 5 minutes, add the baking soda, stir, and set aside for a few minutes.
In a small bowl, mix together the egg substitute, set aside.
Continue by mixing the flour, sugar, baking powder, dried dill, and salt together in a medium sized mixing bowl.
Next stir in the oil and vegan mayo or sour cream.
Continue by adding the egg substitute, stir until well combined.
Dice the fresh onion of your choice into small pieces and add to the dough.
Lastly, stir in the vegan cheese of your choice.
Pour and spread the batter into the loaf pan.
Slide the pan into the oven and bake for 60 minutes.
After 60 minutes, remove from the oven to check the bread, insert a toothpick into the middle, if it comes out clean it’s done.
Your bread should be a nice golden brown color and be firm to the touch, once done.
If the bread does not appear done, return to the oven for a additional 15 minutes.
My loaf of bread took a total of 75 minutes to bake, baking times can vary.
Once the bread is done, remove from the oven and remove from the pan to cool on a wire rack.
Vegan Cheesy Dill Bread
Equipment
- 1 1.2 Quart Glass Loaf Pan
Ingredients
- 1/2 tsp Baking Soda This will be added to the vegan buttermilk.
- 1/2 Cup Plant Based Milk I used a plain unsweetened almond milk. Use your favorite plant based milk.
- 1 tsp Lemon Juice or Apple Cider Vinegar This is added to the plant based milk to make the vegan buttermilk.
- 1/4 Cup Oil I have used either the avocado or olive oil for this recipe. Use your favorite oil.
- 1 Tbsp Pure Cane Sugar
- 2 Egg Substitute Equal to 2 eggs.
- 3/4 Cup Vegan Mayo or Vegan Sour Cream
- 2 Tbsp Onion I have used green onion, leeks, or shallots. Optional.
- 2 1/4 Cup All Purpose White Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1 Tbsp Dried Dill
Instructions
- Preheat the oven to 350° F.
- Oil a 1.2 qt glass loaf pan, set aside.
- In a 1 cup measuring cup, blend together the vegan plant based milk and lemon juice or apple cider vinegar, set aside for about 5 minutes.
- After 5 minutes, add the baking soda, stir, and set aside for a few minutes.
- In a small bowl, mix together the egg substitute, set aside.
- Continue by mixing the flour, sugar, baking powder, dried dill, and salt together in a medium sized mixing bowl.
- Next stir in the oil and vegan mayo or sour cream.
- Continue by adding the egg substitute, stir until well combined.
- Dice the fresh onion of your choice into small pieces and add to the dough.
- Lastly, stir in the vegan cheese of your choice.
- Pour and spread the batter into the loaf pan.
- Slide the pan into the oven and bake for 60 minutes.
- After 60 minutes, remove from the oven to check the bread, insert a toothpick into the middle, if it comes out clean it's done.
- Your bread should be a nice golden brown color and be firm to the touch, once done.
- If the bread does not appear done, return to the oven for a additional 15 minutes.
- My loaf of bread took a total of 75 minutes to bake, baking times can vary.
- Once the bread is done, remove from the oven and remove from the pan to cool on a wire rack.
