If you’ve ever tried making vegan Yorkshire puddings, you probably know the struggle: they either end up too dense, too flat, or worse—totally inedible. For years, plant-based eaters have been trying to recreate this classic British staple without the help of eggs or dairy, and for just as many years, many of us have come up short. Until now.
I’m here to tell you that yes, it’s absolutely possible to make proper vegan Yorkshire puddings—ones that are crisp on the outside, soft in the middle, and best of all, they rise. You won’t even miss the eggs.
This recipe has been tested and tweaked until just right, and I’m so excited to share it with you. Whether you’re prepping for a Sunday roast or want to impress your guests at a holiday dinner, these Yorkshire puddings are going to earn a spot on your table.
What Are Yorkshire Puddings?
Let’s clear this up first: Yorkshire puddings aren’t sweet, and they’re not what most people outside the UK would consider a “pudding.” They’re closer to what Americans might call popovers—a simple batter that puffs up in the oven, forming crisp, golden cups with soft, doughy centers. Traditionally, they’re made with eggs, milk, and flour, baked in hot oil until puffed and golden.
Originally, they were cooked underneath a roasting joint to catch the drippings, making them rich and savory. Nowadays, they’re a cornerstone of the British Sunday roast, usually served with gravy, potatoes, vegetables, and a hearty main.
The Challenge of Making Vegan Yorkshire Puddings
Eggs are what usually give Yorkshire puddings their lift and structure. Without them, you’re relying entirely on technique and clever ingredient swaps. The good news? After a lot of experimentation, I found a combination that works surprisingly well.
There are a few essential things that make this recipe successful:
- A really hot oven
- Smoking hot oil in the tin
- A good batter made with plant milk, flour, baking powder, and cornstarch
- A little patience
Let’s get into the details.
Ingredients
This recipe makes about 6 large or 12 medium puddings. You’ll need:
Dry:
- ¾ cup (100g) self-raising flour
- 2 tablespoons cornstarch (cornflour)
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet:
- 1 cup (240ml) unsweetened plant milk (soy milk gives the best result for structure, but oat or almond can work too)
- 1 teaspoon apple cider vinegar or lemon juice (to slightly curdle the milk)
- 1 teaspoon mustard (optional, but adds a hint of richness)
- 1 tablespoon neutral oil (like sunflower or vegetable)
For the tin:
- About ½ teaspoon oil in each muffin tin cup
Step-by-Step Instructions
1. Make the Batter
Start by mixing your dry ingredients together in a bowl—flour, cornstarch, baking powder, and salt.
In a separate bowl or jug, stir the vinegar into your plant milk and let it sit for 5 to 10 minutes. This will slightly curdle the milk, giving it more of a “buttermilk” consistency.
Pour the wet mixture into the dry and whisk until smooth. Add the mustard and oil, give it another stir, and set the batter aside to rest for at least 30 minutes at room temperature. You can even make it the night before and store it in the fridge—just let it come back to room temp before baking.
Letting the batter rest helps the flour absorb the liquid and improves the rise.
2. Preheat the Oven (and Your Tin)
This part is absolutely crucial. Preheat your oven to 220°C (430°F) and put your muffin tin in the oven to heat up. After about 10 minutes, take it out and quickly add about ½ teaspoon of oil into each cup.
Put the tin back in the oven for another 5 minutes. You want the oil to be smoking hot. This is what helps the batter puff up when it hits the heat.
3. Fill and Bake
Carefully (and quickly) remove the hot tin from the oven. Pour the batter into each cup until about halfway full. You should hear a satisfying sizzle as the batter hits the hot oil.
Immediately return the tin to the oven and bake for 25–30 minutes. Do not open the oven door during this time—not even a peek. You’ll risk collapsing the puddings before they’ve had time to set.
When they’re golden brown and have puffed up beautifully, remove from the oven and let them cool slightly before serving.
Serving Suggestions
These vegan Yorkshire puddings are best served fresh out of the oven. Here are a few ways I like to enjoy them:
- With a full Sunday roast—think roast potatoes, glazed carrots, and a savory plant-based main
- Drizzled (or drenched) in onion or mushroom gravy
- Filled with roasted veg and served as an appetizer or main
- As a twist on “Toad in the Hole” with vegan sausages baked inside
They’re light enough to serve as a side dish, but hearty enough to be the star of the show if you want them to be.
Tips and Troubleshooting
They didn’t rise: The two biggest culprits are either oil that wasn’t hot enough, or an oven that wasn’t preheated properly. The batter also needs time to rest.
They’re too dense: Don’t overmix the batter. Whisk until smooth, then stop.
They stuck to the tin: Make sure to use enough oil and that the tin is hot before pouring in the batter. A non-stick muffin tin helps a lot here.
Can you freeze them? Yes! Let them cool, then freeze in a single layer before transferring to a freezer bag. Reheat in a hot oven until warmed through and crisp.
Final Thoughts
I’ll be honest: getting vegan Yorkshire puddings right took me a few tries. But this recipe is the one that finally delivered the texture, flavor, and rise I was looking for. They’re light yet hearty, savory without being heavy, and just as satisfying as the traditional kind.
Whether you’re a long-time vegan or just looking for a plant-based alternative to round out your Sunday roast, these Yorkshire puddings are going to hit the spot.
If you try them, I’d love to hear how they turned out. Leave a comment below, share your tweaks, or tag me if you post your results—I always love seeing how people bring these recipes to life in their own kitchens.
Happy cooking.
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