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Top closeup shot of two vegan sourdough popovers on a gray plate with a butter knife and jam
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5 from 6 votes

Vegan Sourdough Popovers

If you've missed popovers after giving up milk and eggs, here is a recipe that'll make you explode with joy. These vegan sourdough popovers have a crispy crust, large air pockets, and they taste simply amazing. A vegan, nut-free recipe.
Prep Time10 mins
32 mins
Course: Breakfast/Brunch/Lunch/Dinner
Cuisine: American, Vegan
Servings: 6 popovers
Calories: 143kcal


  • 1 cup nondairy milk (at room temperature)
  • 1 teaspoon apple cider vinegar
  • ½ cup sourdough starter (fed the day before. Make sure it's at room temperature before using)
  • ¾ cup Just Egg egg substitute
  • 1 cup unbleached all purpose flour (bleached is fine too.)
  • 1 teaspoon sugar
  • ½ to 1 teaspoon salt (per your taste)
  • 2 tablespoon vegan butter (melted)
  • ½ teaspoon baking soda


  • Preheat the oven to 470 degrees F. Place a standard size muffin tin or popover pan in the oven while it's preheating.
  • Place all the ingredients in the blender in the order they are listed, then blitz for 30-60 seconds, scraping down the sides once with a spatula to make sure everything's merged.
  • Remove the hot pan from the oven and spray with cooking spray or oil.
  • Pour the popover batter into six cups, making sure each is filled to the brim.
  • Place the pan back into the hot oven and bake 20 minutes.
  • Lower the heat to 415 degrees and continue baking another 12 minutes.
  • Remove and let the popovers stand in the pan for a couple of minutes before carefully removing them. Popovers have steam trapped inside their big air pockets so for the first couple of minutes at least be careful handling them.
  • Serve hot. Cold popovers just aren't that amazing.


Serving: 1popover | Calories: 143kcal | Carbohydrates: 22g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Sodium: 349mg | Potassium: 78mg | Fiber: 1g | Sugar: 2g | Vitamin A: 333IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg