Vegan Yorkshire puddings

Vegan Yorkshire puddings

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(9 ratings)

Prep: 5 mins Cook: 30 mins plus 1 hr resting


makes 8

A Sunday dinner staple that you can now enjoy even if you're vegan. With only five ingredients and that characteristic puff, these modified Yorkies are sure to be a hit

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Vegan

Nutrition: per pudding

  • kcal140
  • fat4g
  • saturates0.4g
  • carbs22g
  • sugars0.2g
  • fibre1g
  • protein4g
  • salt0.3g
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  • 225g self-raising flour
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 300ml unsweetened soya milk
  • 100ml warm water
  • 8 tsp vegetable oil


  1. Add all the ingredients except the oil to a food processor with a pinch of salt and blitz until smooth. Transfer the batter to a jug, cover with cling film and leave to rest in the fridge for 1 hr.

  2. Heat oven to 220C/200C fan/gas 7. Spoon a tsp of oil into eight holes of a muffin tin and place in the oven for 5 mins to get really hot. Remove the tin from the oven and carefully pour the batter into the hot oil. Return to the oven and bake for 25-30 mins until risen and deep golden brown.

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Comments, questions and tips

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Lynn Ward's picture
Lynn Ward
28th Dec, 2017
I have been making traditional Yorkshire pudding for 25 years, good enough to make my English father cry, so I was hesitant to make these. I made slight changes to the recipe by using cashew milk instead of soya milk, and they baked up beautifully. I also added a dash of Worcestershire sauce to the oil because I am use to making regular Yorkshire pudding in juices from the roast. It must have worked because my vegan daughter was a bit alarmed at the taste, having grown up with traditional pudding. I only chilled the batter for 30 minutes, since the cashew milk was already cold. The cold batter in the hot oil gives it a nice rise, and tender middle. The texture is more like a biscuit than pudding, but the soft middle was made it more like the traditional pudding made with eggs, which is not biscuit like at all. I will make these again, since these put a big smile on my daughter’s face.
21st Jan, 2018
OMG please tell me you used vegan Worcester sauce??
29th Dec, 2017
Hello I thought worcestershire sauce contained anchovies therefore not suitable for vegans?
Libby Watts's picture
Libby Watts
25th Dec, 2017
These were delicious!!! Like other comments I used less batter in each pudding, but I made half the mixture and still got 7 out of it. They didn't rise that much but they were lovely and crispy and soft in the middle. I heated the pan for about half an hour and then put the oil in and heated it for about 10 minutes before adding the batter. I let them settle for about 15 minutes after taking them out of the oven, I think this helped with making sure the centre was properly cooked. Will definitely make again.
17th Sep, 2017
Great to have such a simple vegan recipe. Like another reviewer, my first attempt were cooked on the outside but stodgy in the middle. For my second attempt I put less mixture in each hole in the muffin tin and made 12 Yorkshires rather than the recommended 8. Smaller puddings, crispy and cooked through! Also, I add a pinch of salt to the mixture.
15th May, 2017
When you had to take the hot oil from the oven it almost burned my eyes, because the oil was spitting.
15th Jun, 2016
I have made these twice now & each time they look like the picture......but are raw in the middle. Cooking them for longer makes them really hard on the outside......but still raw. What am I doing wrong?
30th Nov, 2016
Ideas: It doesn't say to stir the batter after it's rested. My mum rests her batter at room temperature. Do you put the oven on in good time to get evenly hot? The tin must be in there and the oil very hot. You need to move quickly. Opening and shutting the door to retain the heat. Tin out. Mix in. Tin back in. Mix it in a pouring jug not a bowl.
6th Apr, 2016
Excellent vegan alternative for Yorkshires. They tasted amazing! They fluffed up brilliantly, they only difference between these and dairy/egg recipe is they didn't dip down in the middle.'s picture
7th Sep, 2017
Can you use other types of vegan milk to make these? Would oat or almond milk work just as well?
goodfoodteam's picture
8th Sep, 2017
Thanks for your question. We haven't tested these with other milks but they should work absolutely fine.
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