Kolaches may have started as a sweet symbol of Czech heritage, but today, they're winning hearts across kitchens far and wide—including the vegan ones. This soft vegan kolache dough with cream cheese filling is a fluffy, slightly sweet pastry that’s perfect for breakfast, dessert, or even a mid-afternoon snack with tea. With roots in traditional kolache recipe Czech traditions, this version is fully plant-based, tender, and customizable. Whether you're a seasoned fan of vegan baking recipes or just trying to reimagine your weekend pastries, this recipe brings comforting old-world flavor with a cruelty-free twist.

What makes this dough special is its supple, enriched texture—almost like a cross between vegan dinner rolls and vegan biscuits, but with a sweeter, more tender crumb. The dairy-free cream cheese filling is tangy and lush, balancing the fluffy bread perfectly. And don’t be surprised if you find yourself experimenting with other fillings—think fruit preserves, vegan chocolate snacks, or even savory options inspired by vegan empanadas. Let’s dive in and explore how to make your own soft, pillowy vegan kolaches from scratch.

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Soft Vegan Kolache Dough with Cream Cheese Filling

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Prep Time 30

Cook Time 20

Rising Time 1 10

Total Time 2

Course Breakfast, Brunch, Dessert

Cuisine American, Czech

Servings 12 Kolaches

Equipment

Large mixing bowl or stand mixer for combining and kneading the dough
Measuring cups and spoons accurate measuring is crucial in vegan baking
Small saucepan to warm the plant-based milk
Baking sheet lined with parchment paper or a silicone baking mat
Clean kitchen towel for covering the dough while it rises
Cookie scoop or tablespoon for placing the filling evenly
Rolling pin (optional) to flatten the dough slightly before filling

Ingredients

For the Vegan Kolache Dough

3 ½ cups all-purpose flour plus extra for kneading
1 packet 2 ¼ tsp active dry yeast
½ cup granulated sugar
1 cup warm plant-based milk soy or oat milk work well
¼ cup vegan butter melted and slightly cooled
¼ cup aquafaba liquid from canned chickpeas
½ tsp salt
1 tsp vanilla extract

For the Vegan Cream Cheese Filling

8 oz vegan cream cheese room temperature
¼ cup powdered sugar
1 tsp lemon juice
½ tsp vanilla extract

Optional Toppings

Crumb topping: 2 tbsp flour 2 tbsp sugar, 1 tbsp vegan butter
Fruit preserves apricot, raspberry, plum
Dusting of powdered sugar after baking

Instructions

Step 1: Activate the Yeast

Warm your plant-based milk to about 100–110°F (lukewarm, not hot). Pour it into a bowl and mix in the sugar and yeast. Let it sit for 5–10 minutes until foamy. This step ensures your yeast is alive and ready to work its magic.

Step 2: Mix the Dough

In a large mixing bowl, combine the flour and salt. In a separate bowl, mix the melted vegan butter, aquafaba, and vanilla extract. Add the foamy yeast mixture to the dry ingredients, followed by the wet mixture. Stir until a shaggy dough forms.

Step 3: Knead the Dough

Turn the dough out onto a floured surface and knead for about 8–10 minutes, or until the dough is smooth and elastic. If you're using a stand mixer with a dough hook, this step takes about 5 minutes.

Step 4: First Rise

Place the dough in a lightly oiled bowl and cover it with a clean kitchen towel. Let it rise in a warm spot for about 1 hour or until doubled in size. This is a great time to prep the cream cheese filling.

Step 5: Make the Cream Cheese Filling

Using a hand mixer or a sturdy spoon, mix the vegan cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth. Set aside.

Step 6: Shape the Kolaches

Once the dough has risen, punch it down gently and divide it into 12 equal pieces. Roll each into a ball and place on a lined baking sheet, spaced evenly. Flatten each ball slightly with your fingers or the bottom of a glass to create a small well in the center.

Step 7: Add the Filling

Spoon about 1 tablespoon of the cream cheese mixture into the center of each dough round. If desired, add a dollop of fruit preserves on top or sprinkle on the optional crumb topping.

Step 8: Final Rise

Cover the kolaches loosely with a towel and let them rise again for about 30 minutes while the oven preheats to 350°F.

Step 9: Bake

Bake the kolaches in the preheated oven for 18 minutes or until the edges are golden brown and the filling is set.

Step 10: Cool and Serve

Let them cool on the baking sheet for a few minutes, then transfer to a wire rack. Dust with powdered sugar before serving, if desired.

Pairings

These soft vegan kolaches are incredibly versatile and can be served in many ways depending on the occasion. For a cozy brunch, pair them with a warm mug of chai or a strong espresso. They also make a lovely contrast to a savory dish like amish breakfast casserole—veganized with plant-based sausage and tofu scramble.

For a dessert spread, serve them alongside other vegan sweets like vegan bundt cake, vegan chocolate recipes, or even a vegan donut recipe for a bakery-style platter. If you’re making a Czech-inspired meal, consider including vegetarian tamales with smoky chipotle sauce or a tangy cucumber salad.

FAQs

1. Can I use this dough to make sourdough kolaches?

You can adapt this recipe to include a sourdough starter instead of commercial yeast, but it will require adjustments in hydration, flour ratio, and a longer proofing time. It’s doable but more advanced. This recipe is designed as a kolaches recipe easy version.

2. What’s the best type of vegan cream cheese for the filling?

Any store-bought vegan cream cheese works, but brands like Violife, Kite Hill, and Tofutti have a nice tangy flavor and creamy consistency. Avoid spreadable styles meant for bagels—they’re too soft.

3. Can I freeze the kolaches?

Yes! After baking and cooling, freeze them in an airtight container for up to a month. Reheat in the oven at 300°F for 10 minutes before serving.

4. Can I make savory versions with this dough?

Absolutely. You can adapt the filling with sautéed mushrooms, vegan sausage, or cashew cheese for a savory twist. It works beautifully, similar to fillings in vegan empanadas or even vegan puff pastry recipes.

5. Is this recipe suitable for other vegan baking recipes like croissants or dinner rolls?

While this dough is great for kolaches and soft pastries, it's too rich and sweet for a vegan croissant recipe or flaky vegan puff pastry recipes. However, you can tweak the sugar and fat content to use it as a base for vegan dinner rolls.

Soft Vegan Kolache Dough with Cream Cheese Filling: A Plant-Based Spin on a Czech Classic