This Vegan Irish Soda Bread tastes just like its dairy-filled cousin, but it’s an Irish Soda Bread without dairy-based buttermilk, or, ANY dairy!

Yet it’s still flaky, buttery, dense, unbelievably perfect toasted. And I love any excuse to make this dairy free Irish soda bread – it’s so so good.

Vegan Irish Soda Bread - Golden-brown deliciousness that tastes just like the original. Just because you're vegan or dairy-free doesn't mean you can't enjoy a little bread-o-the-Irish!

Table of Contents

The Story Behind the Recipe

My mom used to make Irish Soda Bread every Saint Patrick’s Day. That and Reuben sandwiches. I’ve yet to create a vegetarian Reuben (and I’m not sure I could duplicate that one successfully if I tried), but Vegan Irish Soda Bread? Completely, utterly doable, as it turns out!

Just a few dairy-free subs and we have the flaky, buttery Irish Soda Bread of our dreams. Talk about luck. (Get it? Luck? Saint Patrick’s Day? Moving on …)

Why You’ll Love Dairy Free Irish Soda Bread

“This recipe is a keeper! It’s a great recipe that resulted in a very nice soda bread! I came across this recipe first thing this morning and in just a little over an hour, had a nice breakfast bread for the family to enjoy!”

– Dana

This Irish Soda Bread tastes just like the real thing – or at least just like my previous go-to recipe, which was this Irish Soda Bread recipe, based off of Ina Garten’s recipe, which is prettttty dang perfect.

But now that I’m a dairy-avoider, I wanted to come up with a dairy-free soda bread. So I swapped in vegan buttermilk and vegan butter and decided to see what would happen if I left out the egg while I was at it.

And guess what? It’s still totally delicious! Which I guess makes sense because the most traditional Irish Soda Bread is actually made of a very simple list of ingredients – baking soda, flour, buttermilk, and salt.

I’m pretty fond of this version, though, with its added sugar and a nice bit of (vegan) butter. Plus, a nice handful of currants for a bit of sweetness studded here and there.

Look at that loaf. All golden brown, tender, flaky … just waiting for a big ‘ol smear of butter. And maybe marmalade, if you’re so inclined.

Vegan Irish Soda Bread - Golden-brown deliciousness that tastes just like the original. Just because you're vegan or dairy-free doesn't mean you can't enjoy a little bread-o-the-Irish!


  • Non-dairy milk (I like oat milk in this), unsweetened and unflavored, mixed with vinegar to make a buttermilk of sorts.
  • Currants – optional, but oh-so good in Irish soda bread!
  • All-purpose flour – you can use whole wheat flour, or even sub in a one-for-one gluten-free flour mix. One reader reported using oat flour with success, too.
  • Sugar – this helps enhance the flavors and sweetens the bread just a little
  • Baking soda – this leavener interacts with the buttermilk to give this vegan Irish soda bread some air so it’s not too heavy
  • Salt – enhances all the flavor
  • Vegan butter – for buttery goodness without the dairy!

How to Make Vegan Irish Soda Bread

This Vegan Irish Soda Bread comes together in minutes. It’s so easy!

First, you create your vegan “buttermilk.” Add one cup of non-dairy milk to a 2-cup liquid measuring cup, then stir in some vinegar. Set that aside to do its thing.

Meanwhile, toss the currants in a bit of flour. Doing this helps to keep the currants evenly distributed throughout your loaf.

Next, you stir together your dry ingredients, then cut in your vegan butter. I like to use a pastry blender, then my hands to really get the butter distributed, because what the heck.

Next, you’ll stir in the buttermilk mix, then turn your wet dough out on your floured surface.

Then incorporate the additional flour – just enough so the dough’s no longer sticky – and knead 4-5 times for good measure.

Round your loaf, place on your baking sheet, and cut the signature “X” in the top of the loaf with a sharp knife.

Plop it in the oven, brew up a pot of coffee, and worry not – your Irish Soda Bread will be baked up piping hot, golden brown, and truly delicious before you know it.

Vegan Irish Soda Bread - Golden-brown deliciousness that tastes just like the original. Just because you're vegan or dairy-free doesn't mean you can't enjoy a little bread-o-the-Irish!

Pinch me.

Can You Freeze Irish Soda Bread?

Yes! Just wrap the cooled loaf tightly in plastic wrap and transfer to the freezer. It should keep well for up to 3 months. Allow to thaw at room temp.

More Irish Soda Bread Recipes

If you try and love this recipe for vegan/dairy-free Irish soda bread, please leave a review! Even if you don’t absolutely love it, I welcome any and all feedback and I share all legit reviews. I test my recipes multiple times in my home kitchen, but I really appreciate knowing how they’re working for others; your reviews help me make tweaks until my recipes are just right! And they’re so valuable for other readers, too. Thank you! ❤️

4.67 from 12 votes

Vegan Irish Soda Bread

Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Author: Kare
Yield: 1 medium loaf
Just because you’re vegan or dairy-free doesn’t mean you can’t enjoy a little bread-o-the-Irish! Whip up this vegan Irish soda bread and never go soda-bread-less on St. Paddy’s Day again.


  • 1 cup unsweetened plain oat milk or other non-dairy milk + 1 tablespoons white vinegar*
  • 1/2 cup dried currants
  • 2 cups all-purpose flour (plus another 1/2 cup or so for the light kneading and another 1 teaspoon for the currants)
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine-grain salt
  • 1/4 cup 1/2 stick vegan butter (I use Earth Balance), cut into squares


  • Get ready. Preheat oven to 375 degrees Fahrenheit. Line a medium baking sheet with a silicone mat or parchment paper. Make sure you have a surface – clean countertop or pastry board – to use when it’s time.
  • Make buttermilk. Add the milk to a 2-cup liquid measuring cup or small bowl. Stir in 1 tablespoon vinegar. Set aside for at least 5 minutes.
  • Prep currants. In a small bowl, toss the currants with the 1 teaspoon flour. Set aside.
  • Stir together dry ingredients. Add flour, sugar, baking soda, and salt to a large bowl. Mix together until combined.
  • Cut in the butter. Using a pastry blender or two butter knives, cut the butter into the dry ingredients until crumbly. I like to use my hands to really get I there and incorporate the butter.
  • Add wet ingredients. Add the buttermilk and currants and stir with a spatula or wooden spoon until combined. The dough will be wet and sticky.
  • Finish prepping the dough. Sprinkle 1/4 cup flour on your surface and turn the dough out onto the surface. Sprinkle a little more flour on top of the dough. Fold the dough onto itself, adding more flour as needed, just until the dough is no longer super sticky (a little sticky is okay). Knead about 5 times then fold the corners underneath to form a ball. Set the dough on your baking sheet and, using a sharp knife, cut a large “X” into the top.
  • Bake. Place in your pre-heated oven and bake for 35-45 minutes, until golden brown and a toothpick inserted into the middle comes out clean.
  • Cool. Remove from oven and place the loaf on a rack to cool.
  • Eat. Slice, slather with vegan butter, and enjoy! Makes excellent toast, too. Keeps at room temp for a good 3-4 days (keep wrapped with plastic wrap or beeswax cloth).

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