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Flaky, buttery dough? Check. Creamy AF golden mashed potatoes loaded with caramelized onions? Obviously. The smug satisfaction of biting into something that Yonah Schimmel’s Knish Bakery wishes they made—only it was actually handcrafted in your kitchen and completely vegan? Oh, absolutely. This vegan knish recipe gives you everything: crisp, golden pastry, a rich, savory filling, and exactly zero animals harmed in the process.
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If you’ve ever set foot in a New York deli or an old-school Brooklyn bakery, you’ve seen them—rows of knishes stacked behind the glass, the less-messy reletives of vegan pierogies.
Brought over by Jewish immigrants from Eastern Europe in the late 19th century, knishes quickly became a staple in pushcarts and delis across the Lower East Side—a cheap, filling bite fueling everyone from factory workers to Wall Street suits.
When I launched The Cinnamon Snail—one of the first vegan food trucks in the country—I joined the Street Vendor Project, an advocacy organization fighting for NYC’s amazingly oppressed class of pushcart and food truck operators, and it was craaaaazy how many of my fellow members were selling knishes! Every third vendor had their own take, and each one swore theirs was the best (even though most of them didn’t even make their own from scratch).
Now? You’re about to claim the title for yourself. This is as classic as it gets—crisp, hearty, deeply satisfying, and made from scratch with none of the deli-line wait time. Fire up that oven and let’s make it happen.
Jump to:
🥰 Why you’ll adore this vegan knish recipe
✅ Tested and Approved Worldwide: Like all my vegan recipes, this one’s been tested and perfected with the help of a team of hundreds of recipe testers across different continents, and with skill levels—so you know it’s going to work in your kitchen too.
⏳ Worth Every Minute: Sure, these take a little time, but most of it is hands-off. And trust me—biting into that warm, flaky knish makes the wait 100% worth it.
✊ Vegan AF: Like all my vegan Jewish recipes, this knish contains no eggs, lard, chicken fat, dairy, or animal products! You don’t have to bother a single adorable winged friend to get that rich, flaky crust and savory, cheesy potato filling.
🥔 Vegan Knish Ingredients
Aquafaba
The starchy liquid from canned chickpeas, aquafaba whips up to mimic egg whites, adding structure and elasticity to the dough—key for achieving that light, yet sturdy knish pastry. It’s the same secret ingredient that makes my vegan pastry crust flaky, sets vegan royal icing without eggs, and even binds vegan matcha cookies.
No canned chickpeas on hand? No problem. You can use the liquid from canned white beans too. Or swap in a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) or an equal amount of unsweetened applesauce. Your vegan potato knishes will still be delicious.
What Potatoes to Make Knishes With
Waxy potatoes like Yukon Golds or red-skinned potatoes are the best choice for this vegan knishes recipe—they mash up creamy and hold their texture without turning into a weird, gluey paste. They also work beautifully in slow-cooked dishes like vegan cholent, where sturdier potatoes are key for the long slow cook time.
If you only have Russet potatoes on hand, they’ll still do the job, but expect a very slightly plainer-tasting filling. You may want to add a little extra vegan butter or milk to keep the texture rich and flavorful.
Vegan Sour Cream
This is what gives the classic potato filling its creamy, tangy richness. You could use store-bought, but if you’ve got time, I highly recommend whipping up my homemade vegan sour cream. Either way, it’s the same dreamy stuff that takes my latkes, sweet potatoes latkes, and zucchini latkes to the next level.
No sour cream? No problem. You can swap in plain unsweetened vegan yogurt as a quick alternative.
Vegan Cheddar Cheese
Melty, tangy, and absolutely essential for that rich, satisfying bite. You can use a storebought one like daiya, or make it yourself following my method I teach in my Plant-Based Cheese School.
Another great cheese to use is smoked provolone (I often opt for violife in my vegan Reuben sandwich) adds a hint of schmancy deli flair.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
🤯 Variations
Kasha Knishes
If deep, toasty flavors are your thing, kasha knishes are the move. We’re talking buckwheat groats—nutty, hearty, and ready to make your knish extra filling. Kasha is the same star ingredient in kasha varnishkes, where it’s tossed with bowtie pasta and caramelized onions for peak Eastern European comfort food. To make it happen, swap out half the mashed potatoes for cooked kasha and mix it with diced onions before stuffing the dough. Serve warm with a dollop of vegan sour cream, just like you would with vegan blintzes (or gluten-free vegan blintzes), for the comforting, classic, old-school feels.
Vegan Meat Knish
For when you want that New York deli energy but without, you know… the cow. A vegan meat knish is all about stuffing that golden dough with something extra savory. Ground vegan corned beef, or vegan chicken? Heck yes. A mix of sautéed Beyond Meat, spinach, and garlic? Absolutely. Either way, you’re getting something mega-bold, deeply satisfying, and jacked up with mad umami. All they need is a side of mustard or horseradish sauce… and zero self-control.
📖 How to make vegan knishes
Flaky, golden knishes await! Nail this the first time by following these step-by-step photos with helpful tips. Or jump to the bottom for the printable recipe card.
Step One
Nice Try, Fluff Daddy:
In a medium bowl, use a hand mixer (or a stand mixer with a whisk attachment) to whip the aquafaba for 3 minutes until it becomes foamy.
Step Two
The Dough-vinci Code:
Add the vegan butter and plant-based milk to dry ingredients—flour, brown sugar, baking powder, salt, and turmeric. Then mix using a dough hook in a stand mixer or knead by hand on a clean surface for 4-5 minutes until a smooth dough forms. Cover the bowl with a plate and let the dough rest at room temperature for 30 minutes.
Step Three
The Masher of Disguise:
Meanwhile, place the peeled and quartered potatoes in a large pot, cover with water, and bring to a boil over high heat. Reduce to a simmer and cook for 15-20 minutes over medium heat until the potatoes are fork-tender. Drain, transfer to a large bowl, and mash until smooth.
Step Four
Cheese and Desist:
Stir the vegan sour cream, vegan cheddar, salt, and black pepper into the mashed potatoes, mixing until fully incorporated.
Step Five
For Fryin’ Out Loud:
In a skillet, melt the vegan butter over medium-high heat, then add the diced onions and cook for 9-10 minutes, stirring frequently, until they become soft and golden brown. Transfer the caramelized onions to the mashed potato mixture, stir well, and let the filling cool to room temperature.
Step Six
Roll Call:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
On a lightly floured surface, divide the dough and roll the halves out into two rectangles approximately 20x6 inches (50X15 cm).
Step Seven
Filling Me Softly:
Arrange a strip of filling, approximately 2 inches (5 cm) wide, along one of the long edges of the dough sheets. Roll the dough tightly around the filling to create a thick log, then trim any excess dough.
Step Eight
Dough Hast Mich:
Using a sharp knife, slice the rolled dough into sections about 2 inches (5 cm) long, then pinch and twist the open ends of each piece to seal. Place them seam-side down on the parchment-paper-lined baking sheet and gently press down to slightly flatten each one.
Step Nine
Knish Me, I’m Irish:
Bake for 25-30 minutes at 375°F (190°C) until firm and golden.
Step Ten
Knish and Tell:
Mix together egg wash ingredients in a small bowl.
Step Eleven
You’re on a Knead-to-Knish Basis:
Brush about half of the vegan egg wash on the hot knishes. Return them to the oven for an additional 6-7 minutes until deeply golden-brown.
Step Twelve
Sleeping with the Knishes:
Brush with the remaining egg wash and transfer the knishes to a wire rack. Let cool for 10 minutes before serving.
💡 Serving Ideas
Knishes are the ultimate anytime snack, but if you’re building a full meal, start with a warm bowl of vegan matzo ball soup—a brothy, herby soup with a fluffy dumpling or two is exactly what you want before biting into that doughy pastry. A bright, crisp side like tsimis or some garlicky pickles balances out all the buttery richness.
And obviously, no meal like this is complete without dessert. Go for vegan rugelach, vegan sufganiyot, or a warm vegan apple kugel—both bring just the right amount of sweetness to round things out without stealing the thunder from your golden, flaky knishes.
👉 Top tips
- Rest the Dough: Give your dough at least an hour to chill. This relaxes the gluten, making it easier to roll thinly without tearing.
- Seal Knishes Properly: Ensure edges are tightly sealed to prevent filling leakage during baking, maintaining the knish's signature round shape.
🤷♀️ Recipe FAQs
Aquafaba is the liquid found in a can of chickpeas. It acts as an excellent egg substitute in vegan baking due to its ability to whip into a foam, providing structure and moisture to the dough. In this easy potato knishes recipe, aquafaba helps achieve a tender and flaky dough without the use of eggs.
Try it in vegan savoiardi cookies and vegan blueberry muffins You will freak out about how good they are thanks to the miracle of bean juice!
Plus, using bean juice in your pastry sounds wild AF, and that’s always a fun fact to drop at dinner parties.
Yes! Wrap the dough tightly in plastic wrap and refrigerate for up to 24 hours. When you’re ready to use it, let it sit at room temperature for about 30 minutes before rolling it out, so you’re not wrestling with cold, stubborn dough.
Both! Baked knishes have that classic flaky, golden crust, while fried ones are crispier and richer. This easy recipe sticks to baking for that traditional deli-style vibe, but if you want to fry them for that extra crunch, I fully support your life choices.
❄️ Refrigerating:
Store leftover knishes in an airtight container in the refrigerator for up to 4 days. Let them cool completely before storing to prevent condensation from making them soggy.
🧊 Freezing:
Freeze knishes by placing them in a single layer on a baking sheet until firm, then transferring them to a reusable freezer-safe container. They will keep well for up to 3 months.
⏳ Thawing:
For best results, transfer frozen knishes to the refrigerator and let them thaw overnight. If you're short on time, you can reheat them straight from frozen—just add a few extra minutes to the reheating process.
🔥 Stovetop Reheating:
Heat a dry skillet over medium heat and warm the knishes for 5-7 minutes, flipping occasionally, until heated through and lightly crisp on the outside.
🔥 Oven Reheating:
Preheat the oven to 350°F (175°C) and place the knishes on a baking sheet. Bake for 15-20 minutes until heated through and crispy. If reheating from frozen, increase baking time to 25-30 minutes.
✌️ You'll love these vegan Jewish baked goods too
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Vegan Potato Knishes Recipe
Equipment
- stand mixer optional
Ingredients
Knish Dough:
- ⅓ aquafaba
- ½ cup vegan butter room temperature
- ½ cup unsweetened plant-based milk
- 2 ½ cups all-purpose flour
- 2 teaspoons brown sugar
- 1 ¼ teaspoons baking powder
- ¾ teaspoon salt or to taste
- ⅛ teaspoon turmeric
Potato and onion filling:
- 2 lbs. yukon gold potatoes peeled and quartered
- ½ cup vegan sour cream
- 1 cup vegan cheddar cheese
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 3 tablespoons vegan butter
- 3 cups yellow onion diced 1 cm.
Vegan Eggwash:
- 2 teaspoons olive oil
- ⅓ cup unsweetened plant-based milk
- 1 tablespoon agave nectar
Instructions
- Either in a medium bowl with a hand mixer, or in a stand mixer with a whisk attachment, whip the aquafaba in a small bowl for 3 minutes until foamy.
- Add the vegan butter, plant-based milk, flour, brown sugar, baking powder, salt, and turmeric. Mix in the stand mixer with a dough hook, or by hand on a clean work surface for 4-5 minutes until a smooth dough forms. Cover the bowl containing the dough with a plate and let it rest at room temperature for 30 minutes.
- Meanwhile, place the potatoes in a pot and cover with water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes until fork-tender. Drain and transfer to a large bowl.
- Mash the potatoes until smooth, then mix in the vegan sour cream, vegan cheddar, salt, and black pepper.
- In a skillet, melt the vegan butter over medium-high heat. Add the diced onions and cook, stirring frequently, for 9-10 minutes until golden brown and soft. Add the caramelized onions to the mashed potato mixture and stir until fully combined. Let the filling cool to room temperature.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. On a lightly floured surface, divide the dough and roll it out into two rectangles approximately 20x6 inches (50X15 cm).
- Place a strip of filling, roughly 2 inches (5 cm) wide, along the long edge of both of the dough sheets. Roll the dough over the filling, tucking it snugly to form a log. Trim any excess dough and repeat with the remaining filling and dough.
- Cut the log into 2-inch (5 cm) sections. Pinch and twist the open ends of each piece to seal, then place them seam-side down on the prepared baking sheet. Flatten each piece slightly with your hand.
- Bake for 25-30 minutes until golden and firm.
- Mix together egg wash ingredients in a small bowl and brush about half of it on the hot knishes. Return them to the oven for an additional 6-7 minutes until deeply golden-brown.
- Brush with the remaining egg wash and transfer the knishes to a wire rack. Let cool for 10 minutes before serving.
Notes
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Lars says
Wonderfully tasty!
Adam Sobel says
So glad you loved 'em, Lars
Maddie says
I’m guessing trying to do it with gluten free flour could be disasterous?
Adam Sobel says
I don't think it would be disasterous, but it might take a little tweaking on your end. I haven't tested them with GF flour, so if you do, please report back with your findings!