I had to share this amazing vegan Rugelach recipe with you all! It was passed down from my great grandmother and now I make it every year. These are perfect to make for Rosh Hashanah (or year-round!).


  • 3 sticks margarine (1½ cups)
  • 5 tablespoons sugar
  • 1 tablespoon vanilla extract
  • pinch salt
  • 8 oz non-dairy whipped topping (I recommend Rich’s whip), or heavy cream
  • 3½ - 4½ cups flour (begin with 3½ cups, you may need to add some more depending on the texture of your dough)
  • Filling option 1: Apricot jam + ¾ cup sugar + 2 tablespoons cinnamon
  • Filling option 2: Raspberry jam


  1. Preheat your oven to 350°F. Line a cookie sheet with parchment paper.
  2. In a bowl of an electric mixer (or using a bowl and a hand held mixer), combine the margarine, sugar, and salt and mix on low-medium speed until combined. Then, add in the whip topping to the margarine mixture and mix on medium-low speed again.
  3. Slowly add one cup of flour in on low speed until combined. Repeat this step for the rest of the three and a half cups of flour. Only add the last cup of flour if your dough is still sticky.
  4. Wrap the dough in plastic wrap or cover the bowl and place it in the fridge for at least 30 minutes.
  5. Remove the dough from the bowl and knead.
  6. Roll out the dough and cut into a rectangle. Cut large triangles down your dough.
  7. Variation #1: To make cinnamon rugelach, spread a thin layer of apricot jam over the dough triangles. Then spoon on the cinnamon-sugar. Roll up the dough.
  8. Variation #2: To make the raspberry jam rugelach, spread jam over the dough and then roll up. Bake both variations for 25-30 minutes.
  9. Store in an airtight container on the counter for up to 1 ½ weeks or freeze for up to 3 months.