Easy Homemade Vegan Croissants

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(Last Updated On: January 15, 2023)

The Best Vegan Croissant Recipe

These homemade vegan croissants are incredibly flaky, buttery,  and delicious!

 

Made with six simple ingredients and just a little technique, you can have homemade croissants for breakfast, dessert, or alongside any meal.

 

Vegan croissants are hard to come by in most areas, and homemade always tastes better anyway, and is more budget-friendly!

 

These croissants took a few tries, but I love the outcome from this final batch of experimenting–I think you’ll love them too.

 

These plant-based croissants are completely dairy-free, eggless, and delicious.

 

They’re made with dairy-free butter sticks and the tops are brushed with an egg-alternative right before baking (almond milk and maple syrup does the job). 

 

I’m so excited to share these croissants with you–the process gets easier each time you do it, so don’t get discouraged if your first batch isn’t perfect, it’ll still be delicious!

 

INGREDIENTS

  • Yeast – You can use active dry or instant.
  • Water – Lukewarm water is best for this recipe.
  • Bread Flour – I highly recommend using bread flour, all-purpose is much more difficult to use and you will need to use more of it as it is not as strong.
  • Sugar – Plain, white sugar is best.
  • Salt – Just a bit to bring out the buttery flavor!
  • Vegan Butter – Use butter sticks and not the spreadable butter from a tub.
  • Vegan Egg Wash – I use a mixture of almond milk and maple syrup, but you can also use a store-bought egg replacement, or aquafaba (juice from a can of chickpeas).

 

How to Make Vegan Croissants

Making the Croissant Dough

To make these vegan croissants, begin by mixing together the yeast and water, then let sit 5 minutes until frothy.

 

Add bread flour, sugar, salt and vegan butter. Mix by hand until a dough forms. Knead for 5-7 minutes until elastic–you should be able to gently press it with your finger and have the dough spring back up. Cover and rest 1-2 hours or until doubled.

 

Punch out air, then transfer onto a sheet of plastic wrap. Shape into a rough rectangle with your hands, then cover and rest in the fridge for 3 hours, or overnight.

 

Place the lamination butter onto parchment paper or inside a sandwich bag. Wrap and use a rolling pin to roll into a single layer, about 5×5 inches. Chill in fridge.

 

Laminating the Dough

Once rested, place dough onto a lightly floured surface. and roll out into a rectangle. You want it to be slightly longer than your square of butter and twice the height, and about 1/4 inch thick. Place your butter square (if using a sandwich bag, just cut the edges) onto the lower half, leaving at least a 1/2 inch border. Fold the top down to fully encase it, and pinch all sides.

 

Roll out again into a 1/4 inch thick rectangle. Fold both ends towards the center until they meet. Then, fold both ends up until they meet, and gently press down. Chill if needed to avoid the butter melting (10-15 minutes will do), and then do the same folds again. Chill 1 hour covered.

 

Shaping the Croissants

Roll out one final time into a rectangle that is 1/4 inch thick–you can trim the edges to make it more of a perfect rectangle if needed.

 

Cut triangles out of the dough–I counted 3 inches for each cut. Then, cut a slit in the base of each triangle, and then tightly roll them up (starting at the base) into that classic croissant shape.

 

Place on a baking sheet covered in parchment paper. Add a small bowl of hot water and then cover the whole tray entirely with wrap. Rest 1-3 hours or until they have doubled in size. Then preheat your oven to 400F.

 

Baking and Serving Vegan Croissants

Brush with your vegan egg mixture and then bake for 10 minutes. Reduce heat to 350F and continue baking for 10-15 minutes, or until golden brown.

 

Cool and enjoy alone, or with your favorite jam, chocolate spread, butter, and more!

 

*This recipe does work best with some plastic wrap–if you want to reduce how much you use, you can reuse the same sheet until it is no longer sticky enough to cover well.

 

STORING

You can keep these croissants in an airtight container for about four days.

 

This recipe is:

  • Easy to Make
  • Vegan
  • Delicious
  • Homemade
  • Flaky and Buttery
  • Dairy Free and Eggless
  • Made with Simple Ingredients

 

Try my other vegan bread recipes!

Best Vegan Bagel Recipe

Homemade Vegan Bread

Vegan Garlic Knots

Fluffy Vegan Dinner Rolls

Homemade Vegan Soft Pretzels

Fluffy Vegan Biscuits

 

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vegan-croissants-pin

Croissant layers on red towel.

Vegan Croissants

Yield: About 8 Croissants
Prep Time: 45 minutes
Cook Time: 25 minutes
Rest Time: 5 minutes
Total Time: 1 hour 15 minutes

These easy homemade vegan croissants are super buttery and delicious! An easy to follow guide to dairy-free, eggless croissants!

Ingredients

  • 1 1/2 (1/4oz) packets Yeast (3 1/4 teaspoons)
  • 1 Cup Water
  • 3 1/4 Cups Bread Flour*
  • 3 Tbsp Sugar
  • 1 1/2 Tsp Salt
  • 1/4 Cup Vegan Butter, soft**

Butter for Lamination

  • 1 1/2 Cups Vegan Butter, cold (1 1/2 sticks)

Egg Wash Alternative

  • 2 Tbsp Almond Milk
  • 1 Tbsp Maple Syrup

Instructions

    1. Mix together yeast and water, let sit 5 minutes until frothy.
    2. Add bread flour, sugar, salt and vegan butter. Mix by hand until a dough forms. Knead for 5-7 minutes until elastic--you should be able to gently press it with your finger and have the dough spring back up. Cover and rest 1-2 hours or until doubled.
    3. Punch out air, then transfer to a sheet of plastic wrap. Shape into a rough rectangle with your hands, then cover and rest in the fridge for 3 hours, or overnight.
    4. Place the lamination butter onto parchment paper or inside a sandwich bag. Wrap and use a rolling pin to roll into a single layer, about 5x5 inches. Chill in fridge.
    5. Once rested, place dough on a lightly floured surface. and roll out into a rectangle. You want it to be slightly longer than your square of butter and twice the height, and about 1/4 inch thick. Place your butter square onto the lower half, leaving at least a 1/2 inch border. Fold the top down to fully encase it, and pinch all sides.
    6. Roll out again into a 1/4 inch thick rectangle. Fold both ends towards the center until they meet. Then, fold both ends up until they meet. Chill if needed to avoid the butter melting (10-15 minutes will do), and then do the same folds again. Chill 1 hour covered.
    7. Roll out one final time into a rectangle that is 1/4 inch thick--you can trim the edges to make it more of a perfect rectangle if needed.
    8. Cut triangles out of the dough--I counted 3 inches for each cut. Then, cut a slit in the base of each triangle, and then tightly roll them up (starting at the base) into that classic croissant shape.
    9. Place on a baking sheet covered in parchment paper. Add a small bowl of hot water and then cover the whole tray entirely with wrap. Rest 1-3 hours or until they have doubled in size. Then preheat your oven to 400F.
    10. Brush with your vegan egg mixture and then bake for 10 minutes. Reduce heat to 350F and continue baking for 10-15 minutes, or until golden brown. Cool and enjoy.

Notes

*I highly recommend using bread flour, but if you only have all-purpose, you will likely need to use more.

**Use vegan butter sticks and not the spreadable butter from a tub.

***Add more flour as needed to avoid any sticking.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 584Total Fat: 41gSaturated Fat: 8gTrans Fat: 7gUnsaturated Fat: 32gCholesterol: 0mgSodium: 440mgCarbohydrates: 47gFiber: 1gSugar: 6gProtein: 7g

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