Vegan Irish Soda Bread

Traditional soda bread relies on buttermilk and sometimes eggs to get that tender, slightly tangy crumb — but this version pulls off the same magic using oat milk and apple cider vinegar. Letting those two ingredients sit together for five minutes creates a plant-based buttermilk that reacts with the baking soda just like the real thing, giving you a proper rise and that characteristic flavor without any dairy. Cold vegan butter gets worked into the flour until crumbly, which is the key to a texture that's rustic and hearty rather than dense or gummy. The dough comes together fast, no yeast or proofing required, and the whole loaf is out of the oven in under an hour. A deep cross scored into the top isn't just for looks — it helps the center bake through evenly, and a sprinkle of rolled oats adds a lovely, nutty finish. The crust bakes up a deep golden brown with a satisfying hollow sound when you tap the bottom, and the inside stays soft and just slightly chewy. With eight generous servings per loaf, it's perfect for a weekend table or sliced through the week alongside soups, stews, or simply spread with more vegan butter.

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