This vegan naan is so fluffy, buttery, and delicious all while being vegan & dairy-free! It is best served with a mix of melted vegan butter, garlic, and homemade tzatziki for a truly delicious side dish.
Prep Time: 90 minutes
Cook Time: 30 minutes
Serving Size: 9 Servings
1 cup water, warmed
2 ¼ teaspoons active dried yeast
1 Tablespoon sugar
¼ cup Forager Project ®Cashewmilk Yogurt Unsweetened Plain
2 Tablespoons olive oil
3 ¼ cups all-purpose flour
1 teaspoon salt
½ teaspoon garlic powder
¼ cup vegan butter
2 cloves garlic, minced
Fresh cilantro (as garnish)
½ cucumber, grated (about ½ cup)
1 cup Forager Project ®Cashewmilk Yogurt Unsweetened Plain
2 cloves garlic, minced
1 Tablespoon olive oil
1 Tablespoon chopped dill
Salt & pepper to taste
First, Make the Naan Dough:
Add the warmed water, active dried yeast, and sugar to a bowl. Stir and let sit for 5 minutes to allow the yeast to activate and bloom.
Next, add the Cashewmilk Yogurt and olive oil to the mixing bowl and whisk with the yeast mixture. Once mixed, add in the all-purpose flour, salt, and garlic powder.
Stir until a thick dough starts to form. Then, remove the dough from the bowl to knead.
If you are using a standing mixer, use the bread hook to knead the dough until it is elastic and no longer sticking to the sides of the bowl (about 5-7 minutes). If you are kneading by hand, add the dough to a well-floured surface and knead for 8-10 minutes. The dough is ready when it is smooth and tacky, but not super sticky, and can be easily stretched without tearing.
Form the dough into a round ball and place it into a well-oiled bowl. Then, cover the bowl with plastic wrap or a towel and let rise for about 1 hour until the dough has proofed and doubled in size.
Make the Tzatziki:
While the naan dough is proofing, make the tzatziki. First, grate the cucumber and then strain or press between paper towels to remove excess water.
Then, mince the garlic cloves and finely chop the fresh dill.
Add the Cashewmilk Yogurt, shredded cucumber, minced garlic, fresh dill, salt, olive oil, and lemon juice to a bowl. Mix to combine and then season with salt and pepper to your liking.
Cover the bowl of tzatziki with plastic wrap or store in a closed container in the fridge until the naan is cooked and served.
Shape & Cook the Naan:
Once the dough has doubled in size, punch it down to remove excess air and remove it from the bowl. Add the dough to a well-floured surface and divide it into 9 evenly sized pieces. Then, roll each section of dough into a round ball.
Cover the dough balls with a cloth or plastic wrap and let them proof a second time for 15-20 minutes.
While the dough balls are proofing, melt the vegan butter and mince the garlic. Then, mix together in a small bowl and set aside.
Take the dough balls and roll them into ¼-inch thick rounds.
Then, lightly grease & heat a cast-iron skillet until it is hot and smoking. Place the naan dough in the skillet and cook for 1-2 minutes until the underside is deep golden and the surface is bubbly. Then, flip and cook the other side for 1 minute. You can also brush the naan with the garlic butter mixture at this point or add it right before serving.
Repeat this step with the remaining naan until all are cooked. Then, brush the freshly cooked naan with the remaining melted garlic butter mixture and garnish with fresh cilantro.
Serve the naan alongside the vegan tzatziki and enjoy!
When heating the water for the naan it should be lukewarm and not hot. If water is too hot it could kill the yeast.
Naan can be stored in a closed container or in tin-foil at room temperature for 1-2 days, in the fridge for up to 5 days, or in the freezer for up to 1 month.
Tzatziki is best enjoyed the day it is made but can be stored in a closed container in the fridge for up to 3 days.