🥐 A Jewish Bakery Favorite, Now 100% Plant-Based
Rugelach is one of those pastries that’s as much a memory as it is a dessert—tender, buttery dough rolled around fillings like cinnamon sugar, nuts, fruit preserves, or chocolate. Traditionally made with cream cheese and butter, this crescent-shaped treat has long been off-limits for the dairy-free crowd.
But not anymore. This vegan rugelach recipe is a game-changer.
Whether you’re baking for Hanukkah, a family brunch, or just craving something sweet and nostalgic, this version delivers everything you love about rugelach—without a drop of dairy. It’s the perfect non dairy rugelach recipe, and because it contains no milk or butter, it’s also completely parve—ideal for kosher baking.
🧾 Ingredients: vegan rugelach recipe
For the dough:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1 tbsp cane sugar
- 1/2 cup vegan butter (cold, cubed)
- 4 oz vegan cream cheese (cold)
- 1 tsp vanilla extract
- 1–2 tbsp cold water, as needed
For the filling (choose your own adventure):
Classic cinnamon walnut
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1/3 cup finely chopped walnuts
Chocolate rugelach filling
- 1/2 cup vegan chocolate chips or chopped dark chocolate
- 1 tbsp cocoa powder (optional)
- 1 tbsp maple syrup
Topping:
- Plant-based milk for brushing
- Raw sugar or cinnamon sugar for sprinkling
👩🍳 Instructions: vegan rugelach recipe
1. Make the Dough
In a food processor or large bowl, combine flour, sugar, and salt. Add cold vegan butter and cream cheese. Pulse (or cut in with a pastry cutter) until crumbly. Add vanilla and just enough cold water for the dough to come together.
Divide into two disks, wrap, and chill for at least 1 hour—this makes it easier to roll and creates flaky layers.
2. Prepare Your Filling
Mix your chosen filling ingredients. For the chocolate rugelach recipe, gently melt chocolate if needed so it’s spreadable.
3. Roll & Fill
On a floured surface, roll one dough disk into a circle about 1/8 inch thick. Spread filling evenly, leaving a small border. Slice into 8–12 wedges like a pizza.
Roll each wedge from wide end to point, forming mini crescents.
4. Chill Again
Place shaped rugelach on a parchment-lined tray and refrigerate for 20–30 minutes. This helps them hold shape in the oven.
5. Bake
Preheat oven to 350°F (175°C). Brush each rugelach with plant-based milk and sprinkle with sugar. Bake for 22–25 minutes, or until golden and slightly crisp on top.
Cool on the tray for 10 minutes, then transfer to a wire rack.
💡 Baker’s Tips
- For extra flaky texture, don’t overwork the dough.
- Swap fillings seasonally—apricot preserves, dates, pistachios, and tahini are all delicious.
- Want a gluten-free version? Use a 1:1 gluten-free flour blend with xanthan gum.
- Store at room temperature in an airtight container for 4–5 days.
📚 Baking More Than Just Vegan Rugelach?
If you’re building your vegan baking repertoire, don’t miss our curated Vegan Recipe Book Collection—a go-to resource for dairy-free delights, sweet and savory.
🌍 Want Savory to Match?
Sweet tooth satisfied? Now check out this amazing vegan charro beans recipe—a smoky, protein-packed favorite perfect for brunch spreads or hearty dinners.
❓FAQ – Vegan Rugelach Recipe
Is this a non dairy vegan rugelach recipe?
Yes, it’s 100% dairy-free—made with vegan butter and vegan cream cheese, so you get the same creamy texture without any animal products.
Is rugelach parve?
Traditional rugelach often isn’t, but this parve rugelach recipe contains no meat or dairy, making it perfect for kosher meals and holidays.
Can I make chocolate rugelach with this?
Absolutely! Use vegan chocolate chips or chopped dark chocolate. You can even drizzle melted chocolate on top after baking.
Can I freeze vegan rugelach?
Yes! Freeze before or after baking. To freeze unbaked, shape and store in a single layer. Bake directly from frozen, adding 2–3 minutes to the cook time.
🥐 Final Thoughts from the Chef
Rugelach has always held a special place on the dessert table—soft, flaky, and filled with memories. This vegan rugelach recipe captures all that joy without any dairy, making it perfect for everyone at the table, no matter their dietary choices.
Whether you’re going for a classic cinnamon-walnut filling or going all in with a rich chocolate rugelach recipe, this version keeps the tradition alive—compassionately, creatively, and deliciously.
