Vegan Yorkshire puddings

Vegan Yorkshire puddings

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(28 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


  • 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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Sophie Hadley's picture
Sophie Hadley
28th Apr, 2020
Absolutely love this recipe and use it all the time!
Tomkitten's picture
16th Feb, 2020
Delicious. Not quite like the original but very good. I didn't have at eggs in so I found this recipe Halved the ingredients and made 6. Had two cold with butter and jam for dessert. Will def make again. I used gluten free flour as I have an intolerance
Romeo romeo
12th Jan, 2020
I probably shouldn’t be commenting considering I probably never had traditional Yorkshire before also i’m not English, but a New Yorker. Maybe my mom made the traditional version once or twice when I was a kid, but i can’t remember. However I am a home vegan cook and I could imagine what these are like. I have to say this recipe is not bad at all. It’s not light and fluffy because there isn’t any eggs, but it’s actually very good. I got a good rise and crisp, only it didn’t do that sinking thing like traditional ones and it was a little heavy. However my non vegan mother approved. I’ll try this with those veg no “egg” or warm chickpea water to see what happens oh and black salt too for eggy flavor. I did use half the oil recommendation. I’ll try with vegan worcestershire sauce and cashew milk, like some folks had recommended. But I think this was a nice vegan recipe, I’ll keep it. Best
Delia Rowley's picture
Delia Rowley
27th May, 2019
Being a Northern Lass I grew up with Yorkshire Pudding being a Sunday staple. After developing an egg allergy a roast dinner was always missing something a nd gravy was never quite right as I have always used pudding batter to thicken it. I have tried other egg free recipes but never quite fit the bill. These puddings are great, not up to homemade egg ones - nothing is - but definitely as good as a frozen pudding or one on a carvery. I am extremely happ y my Sunday Roast was yummy
3rd Sep, 2018
I just made this using cashew milk, a couple of drops of Henderson’s Relish and a pinch of black salt (kala namak). I put a ball of stuffing in the middle to prevent the domed effect and help with heat distribution (I think I’ll add disks of stuffing rather than balls next time to make it look more like a yorkshire pudding/ toad in the hole). I cooked them for 40 minutes and they have a great texture - fluffy inside, crispy outside. Really tasty and satisfying.
19th Jul, 2018
Doesn't even come close to the taste of a real Yorkshire pudding. Big disappointment.
5th Mar, 2018
made this but a few things i will say leaving it to get to room temp is perfect also i made it with more milk and water came out just like if i was using an egg also give it a good mix and get some air in the batter.
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?


14th Dec, 2019
Can these be made ahead and frozen?
lulu_grimes's picture
16th Dec, 2019
Hello, Yes they can. For future reference there's a small blue star with 'freezable' on most recipes that can be frozen, you can find it just above the nutrition.'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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