Vegan Croissants

Indulge in the buttery, flaky goodness of homemade Vegan Croissants—an impressive plant-based take on the French classic. Perfectly golden and beautifully layered, these croissants are made with vegan butter and unsweetened almond milk, delivering the traditional texture and taste while remaining completely dairy-free. The secret lies in the meticulous technique of rolling and folding the dough to create those irresistible, airy layers. Each bite offers a tender, melt-in-your-mouth experience that’s ideal for breakfast, brunch, or as a decadent snack. Whether you’re vegan or just seeking a colorful culinary challenge, this recipe will transform your kitchen into a cozy Parisian bakery. Pair with your favorite jam or enjoy warm from the oven for an unforgettable treat!

Nutriscore Rating: 52/100

Prep Time:240 mins

Cook Time:25 mins

Total Time:265 mins

Servings: 12

Ingredients

• 4 cups All-purpose flour
• 2.25 teaspoons Active dry yeast
• 1.5 tablespoons Sugar
• 2 teaspoons Salt
• 1 cup Vegan butter (cold)
• 1.25 cups Unsweetened almond milk
• 1 teaspoon Vanilla extract
• 2 tablespoons Vegan butter (melted, for brushing)

Directions

Step 1

Warm the almond milk until lukewarm. Add the sugar and yeast to the milk and stir until dissolved. Let sit for about 5-10 minutes until frothy.

Step 2

In a large mixing bowl, combine the flour and salt. Make a well in the center and pour in the yeast mixture and vanilla extract.

Step 3

Mix until the dough starts to come together. Knead for about 5-7 minutes until smooth and elastic. Cover and let the dough rest for 30 minutes.

Step 4

While the dough rests, prepare the vegan butter block. Cut cold vegan butter into slices and arrange them on parchment paper. Cover with another sheet of parchment and roll out into a 5x5 inch square. Chill until firm, about 20 minutes.

Step 5

Roll out the dough on a floured surface into an 8x8 inch square. Place the chilled vegan butter block in the center diagonally, so it forms a diamond shape. Fold the corners of the dough over the butter, enclosing it completely.

Step 6

Roll the dough out into a rectangle about 8x24 inches. Fold the dough into thirds, like a letter. Wrap in plastic wrap and chill for 30 minutes.

Step 7

Repeat the rolling and folding process two more times, refrigerating for 30 minutes between each fold. This creates the layers of the croissant.

Step 8

After the final chill, roll the dough out to a 10x30 inch rectangle. Trim the edges to make them even. Cut the dough into triangles using a sharp knife, each triangle about 5 inches wide at the base.

Step 9

Starting from the base of each triangle, roll up the dough towards the tip to form the classic croissant shape. Place each croissant on a baking sheet lined with parchment paper, allowing space between them to expand.

Step 10

Cover the croissants loosely with plastic wrap and let rise at room temperature for about 1 hour, or until doubled in size.

Step 11

Preheat the oven to 375°F (190°C). Brush the croissants with melted vegan butter.

Step 12

Bake the croissants for 20-25 minutes, or until golden brown and flaky. Cool on a wire rack before serving.

Nutrition Facts

Serving size	(1092.3g)

Amount per serving	% Daily Value*
Calories	3798.5

Total Fat 217.2g	0%
Saturated Fat 57.9g	0%
Polyunsaturated Fat 0.8g
Cholesterol 0mg	0%
Sodium 6619.4mg	0%
Total Carbohydrate 389.9g	0%
Dietary Fiber 14.8g	0%
Total Sugars 20.4g
Protein 54.2g	0%

Vitamin D 109.8IU	0%
Calcium 595.7mg	0%
Iron 23.6mg	0%
Potassium 773.5mg	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: 52.4%

Protein: 5.8%

Carbs: 41.8%