Low Sodium Vegan Croissants

Delight in the buttery, flaky goodness of homemade *Low Sodium Vegan Croissants*, a plant-based twist on the classic French pastry, thoughtfully crafted to be heart-healthy and dairy-free. Made with salt-free vegan butter and naturally sweetened with coconut sugar, this recipe is a true labor of love, featuring the traditional lamination technique that creates those irresistibly tender layers. Perfect for breakfast, brunch, or a special treat, these croissants pair beautifully with jams, vegan cream cheese, or a simple cup of coffee. Whether you're reducing your sodium intake or embracing a vegan lifestyle, these golden, bakery-quality pastries are a show-stopping way to indulge without compromise.

Nutriscore Rating: 64/100

Prep Time:180 mins

Cook Time:20 mins

Total Time:200 mins

Servings: 8

Ingredients

• 3.5 cups All-purpose flour
• 1.25 cups Unsweetened almond milk
• 2 tablespoons Coconut sugar
• 2.25 teaspoons Instant yeast
• 2 sticks Salt-free vegan butter
• 0.25 cup Cold water

Directions

Step 1

Warm the almond milk slightly (lukewarm, not hot) and mix with the coconut sugar.

Step 2

Add the instant yeast to the milk mixture and let it sit for 10 minutes, until frothy.

Step 3

In a large mixing bowl, combine the all-purpose flour and the milk-yeast mixture. Mix until a rough dough forms.

Step 4

Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. If it's too sticky, add a small amount of flour.

Step 5

Shape the dough into a ball, place it in a large, lightly oiled bowl, and cover it with a damp cloth. Let it rise for 1 hour, or until doubled in size.

Step 6

While the dough is rising, take the salt-free vegan butter out of the fridge, place it between two sheets of parchment paper, and roll it into a 6x8 inch rectangle. Chill in the fridge.

Step 7

Once the dough has risen, punch it down and roll it out on a floured surface into a 10x14 inch rectangle.

Step 8

Place the chilled butter block in the center of the dough and fold the edges of the dough over the butter, like an envelope. Make sure the butter is fully enclosed.

Step 9

Roll the dough out gently into a long rectangle, approximately 8x20 inches. Fold it into thirds like a letter, wrap it in parchment paper, and chill in the fridge for 30 minutes.

Step 10

Repeat the rolling and folding process (known as laminating) three more times, chilling the dough for 30 minutes between each fold.

Step 11

After the final fold, roll the dough into a 12x16 inch rectangle. Cut the dough into 8 triangles.

Step 12

To shape the croissants, roll each triangle from the base to the tip, tucking the tip underneath to secure the shape.

Step 13

Place the shaped croissants on a baking tray lined with parchment paper. Cover lightly with a damp cloth and let them rise for 1 hour, or until puffy.

Step 14

Preheat the oven to 375°F (190°C). Lightly brush the croissants with almond milk for a golden finish if desired.

Step 15

Bake the croissants in the preheated oven for 20-22 minutes, or until golden brown and flaky.

Step 16

Cool the croissants on a wire rack and serve warm or at room temperature. Store leftovers in an airtight container for up to 2 days.

Nutrition Facts

Serving size	(1042.0g)

Amount per serving	% Daily Value*
Calories	3308.6

Total Fat 186.4g	0%
Saturated Fat 49.6g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 193.9mg	0%
Total Carbohydrate 349.1g	0%
Dietary Fiber 13.7g	0%
Total Sugars 24.9g
Protein 48.2g	0%

Vitamin D 109.8IU	0%
Calcium 590.2mg	0%
Iron 21.5mg	0%
Potassium 636.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.4%

Protein: 5.9%

Carbs: 42.7%