Croissants are the epitome of buttery, flaky, and golden goodness. However, for those who follow a vegan lifestyle, traditional croissants present a challenge since they typically contain butter and sometimes milk. Thankfully, with the right techniques and substitutions, making delicious vegan croissants is entirely possible. Below, we’ll dive into everything you need to know about making these flaky pastries, ensuring they maintain their classic texture and flavor while being entirely plant-based.

Ingredients

To create vegan croissants, you’ll need ingredients that replicate the richness and functionality of dairy products. Here’s what you’ll need:

For the dough:

  • 3 ½ cups (440g) all-purpose flour

  • 2 tbsp (25g) granulated sugar

  • 2 tsp (10g) salt

  • 2 ¼ tsp (7g) active dry yeast

  • ¾ cup (180ml) unsweetened plant-based milk (such as almond, soy, or oat milk)

  • ¼ cup (60ml) water

  • 2 tbsp (30ml) vegetable oil

For the vegan butter block:

  • 1 cup (225g) vegan butter or margarine (ensure it’s firm and suitable for baking)

  • 1-2 tbsp (15-30g) all-purpose flour (optional, to prevent sticking)

Optional glaze:

  • ¼ cup (60ml) unsweetened plant-based milk

  • 1 tbsp (15g) maple syrup or agave nectar

Prep Time

Preparing vegan croissants is a labor of love. While the process is time-intensive, the results are worth every minute. Expect a prep time of around 2 hours (excluding resting and proofing times).

Cook Time

Baking croissants typically takes about 20-25 minutes in a preheated oven.

Total Time

Including chilling, proofing, and baking, the total time for making vegan croissants is approximately 20-24 hours. Most of this is hands-off time, allowing the dough to rest and develop layers.

Servings

This recipe makes 8-12 croissants, depending on how large you cut and shape them.

Yield

You’ll have a batch of buttery, flaky vegan croissants that are perfect for breakfast, brunch, or as a snack.

Directions

Step 1: Prepare the Dough

  1. In a large mixing bowl, combine the flour, sugar, salt, and yeast.

  2. Warm the plant-based milk and water until they are lukewarm (not hot, around 100°F or 38°C). Stir in the vegetable oil.

  3. Gradually add the wet mixture to the dry ingredients, stirring until a rough dough forms.

  4. Knead the dough on a lightly floured surface for about 8-10 minutes until it’s smooth and elastic.

  5. Shape the dough into a ball, place it in a greased bowl, cover it with plastic wrap or a damp towel, and let it rest in the refrigerator for at least 1 hour.

Step 2: Make the Vegan Butter Block

  1. While the dough rests, prepare the butter block. Place the vegan butter between two sheets of parchment paper.

  2. Use a rolling pin to flatten the butter into a rectangular shape, approximately 6x8 inches (15x20 cm).

  3. If the butter is too soft, sprinkle a small amount of flour to prevent sticking. Refrigerate the butter block until firm but pliable.

Step 3: Laminate the Dough

  1. Roll out the chilled dough on a floured surface into a rectangle roughly 10x14 inches (25x35 cm).

  2. Place the butter block in the center of the dough. Fold the dough edges over the butter to encase it completely, like an envelope.

  3. Gently roll out the dough into a larger rectangle, being careful not to tear it.

  4. Perform a single fold by folding one third of the dough over the center, then folding the opposite third on top, creating three layers.

  5. Wrap the folded dough in plastic wrap and refrigerate for 30 minutes to 1 hour.

Step 4: Repeat the Folding Process

  1. Roll out the chilled dough into another large rectangle.

  2. Repeat the single-fold process, ensuring the butter remains evenly distributed between the layers.

  3. Refrigerate the dough for another 30 minutes to 1 hour.

  4. Repeat this process two more times, for a total of three folds. After the final fold, refrigerate the dough for at least 6 hours or overnight.

Step 5: Shape the Croissants

  1. Roll out the rested dough into a large rectangle, about ¼ inch (0.5 cm) thick.

  2. Cut the dough into long triangles with a base of 3-4 inches (7-10 cm).

  3. To shape the croissants, make a small slit in the base of each triangle, then roll it tightly toward the tip.

  4. Place the shaped croissants on a baking sheet lined with parchment paper, leaving enough space for them to expand.

Step 6: Proof the Croissants

  1. Cover the croissants with a clean kitchen towel or plastic wrap.

  2. Let them proof at room temperature for 1.5 to 2 hours until they’re puffy and slightly jiggly when moved.

Step 7: Bake the Croissants

  1. Preheat your oven to 375°F (190°C).

  2. Brush the croissants with the optional plant-based glaze for a golden finish.

  3. Bake for 20-25 minutes or until they’re golden brown and flaky.

  4. Remove from the oven and let them cool slightly before serving.

Making vegan croissants from scratch is an art, requiring time and patience to master the lamination process and achieve those signature flaky layers. With this recipe, you’ll have a plant-based version that rivals traditional croissants, proving that indulgence and ethics can coexist beautifully. Whether enjoyed plain or with a spread of jam or vegan chocolate, these croissants are a testament to the creativity and adaptability of vegan baking.