Vegan Burger Buns

recipe inspired by Joshua Weissman

Read “Carbon-Conscious Cooking” for free here.

Joshua Weissman’s dreamy burger buns — veganized by yours truly! Josh’s method is a combination between a brioche and a Japanese milk bread dough, which creates what he calls the “ultimate burger bun.” I was hesitant to veganize such a perfect bun, but it worked perfectly. Plus, I used a method with homemade cashew milk, so there is no need to buy plant-based milk.

Next on my literature reading list is this, which describes a concept called Carbon Opportunity Cost. It essentially means that the land, water, feed, and other resources taken up by animal agriculture, could be put to better use. If animal agriculture was decreased by 70%, humanity could essentially reverse climate change as we know it. Animal agriculture is extremely inefficient — for around every 24 units of protein fed to a cow, we get a 1 unit of protein yield. That’s about a 96% loss inefficiency. This calorie disproportionality is greatly disturbing, especially considering how 38% of habitable land is used for animal agriculture. Why is the Amazon forest burning? Animal agriculture — the cattle industry.

Why does food matter? All 8 billion of us humans must eat every day, often three times a day. Not everyone around the world has access to a car or electricity, but we all eat food. Try the Impossible burger and my vegan burger buns, with vegan cheese, of course, and join me on a journey to be kinder to our planet.


  • 1/4 cup cashews
  • 2 tbsp flour
  • 4 tbsp cashew milk
  • 3 tbsp chia seeds
  • 1/2 cup cashew milk, warmed
  • 1.5 tbsp granulated sugar
  • 1 tbsp instant yeast
  • 320 g flour
  • 7 g salt
  • 1 tbsp granulated sugar
  • 3 tbsp coconut oil
  • 3 tbsp cashew milk
  • 1 tsp olive oil


  1. For the cashew milk, soak cashews for at least 3 hours in cold water, preferably overnight. Or soak in hot water for at least 30 minutes. Then blend with 1–2 cups of water, depending on how creamy you want your milk. Drain through a sieve or use a cloth.
  2. For the tangzhong (glutinous flour mixture — this is the secret step), mix 2 tbsp flour, 2 tbsp water, and 4 tbsp milk in a small saucepan. Heat on low heat, then bring it up to medium, stirring until a cohesive dough forms.
  3. For the chia egg, mix chia seeds with 1/4 cup of water. Set aside.
  4. For the bread, mix milk, yeast, and 1.5 tbsp granulated sugar until yeast is bloomed. Mix the dry ingredients: flour, salt, 1 tbsp granulated sugar. Add in liquid, tangzhong, and chia egg. Combine in a bowl, then begin kneading by hand until it comes together. Add 1 tbsp of coconut oil at a time until the dough becomes light and smooth and no longer sticky.
  5. Place in an oiled bowl, cover with a towel and set in a warm place (like an oven with the light turned on) to rise. Rest until doubled in size, about 2 hours.
  6. Remove dough from the bowl, punch down, and divide into 8 equal pieces. (A scale is very helpful here). Without flour, roll into taut balls with your hand shaped like a claw. Use your work surface to create tension, sealing the seam of each dough ball.
  7. Place balls on a baking sheet, cover with a towel, and rest for 20 minutes—heat oven to 375F.
  8. Before baking, brush with the milk-oil mixture for a makeshift egg-wash. Bake for 13–15 minutes, or until golden. Add additional egg-wash as needed, if not browning.
  9. Allow cooling for 10 minutes before slicing. Don’t forget to toast the open sides of the halved buns before assembling your Impossible burger.
  10. Serve and enjoy!

Read “Carbon-Conscious Cooking” for free here.



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M Capetz

M Capetz

sustainable cooking and baking