Recipe for Vegan Croissants That Taste Like Butter

If you’ve ever dreamed of biting into a buttery, flaky croissant but want to keep your diet 100% plant-based, this vegan croissant recipe is your new best friend. Crafting croissants from scratch might seem intimidating, but with the right ingredients and a bit of patience, you can create these iconic French pastries without any animal products.

The magic lies in the layers of dough and vegan butter, folded and rolled repeatedly to achieve that irresistible flakiness.

Whether you’re a seasoned baker or a curious beginner, this recipe will guide you through each step with clear instructions and helpful tips. Imagine waking up to the aroma of fresh, warm croissants, perfect for breakfast or a delightful afternoon treat.

Plus, they’re completely dairy-free and egg-free, making them suitable for vegans, those with allergies, or anyone looking to enjoy a healthier alternative to traditional croissants.

Ready to impress your friends and family with bakery-quality vegan croissants? Let’s get started with this detailed, step-by-step recipe that turns humble pantry staples into golden, buttery delights.

Why You’ll Love This Recipe

This vegan croissant recipe is a game-changer for several reasons. First, the texture is incredibly authentic—light, flaky, and layered just like classic croissants.

Thanks to the use of high-quality vegan butter, you won’t miss the dairy at all. The dough is tender yet sturdy enough to hold its shape during baking, delivering that signature crescent look.

Another reason to love this recipe is its versatility. You can enjoy these croissants plain, stuffed with vegan chocolate, or filled with savory ingredients like vegan cheese or spinach.

Plus, it’s a fantastic way to practice your baking skills and impress guests with homemade pastries.

Finally, this recipe is entirely plant-based, making it suitable for vegans and those with lactose intolerance. It’s a delicious, cruelty-free treat that brings a little bit of Parisian bakery magic right into your kitchen.

Ingredients

• 3 ½ cups (440g) all-purpose flour, plus extra for dusting
• ½ cup (100g) granulated sugar
• 2 tsp active dry yeast
• 1 ¼ tsp salt
• 1 ¼ cups (300ml) unsweetened almond milk (or any plant-based milk), warmed
• 1 tbsp apple cider vinegar
• 1 cup (225g) vegan butter, cold and cubed (preferably a high-fat, block-style butter)
• 1 tbsp maple syrup (optional, for brushing)
• Vegan milk (almond or oat), for egg wash alternative

Equipment

• Mixing bowls, medium and large
• Rolling pin
• Baking sheet
• Parchment paper
• Sharp knife or pizza cutter
• Pastry brush
• Plastic wrap
• Kitchen scale (recommended for precise measurements)
• Stand mixer with dough hook (optional but helpful)

Instructions

1. Activate the yeast: In a small bowl, combine the warm almond milk with the yeast and 1 tsp of sugar. Let it sit for about 5-10 minutes until frothy and bubbly, indicating the yeast is active.
2. Make the dough: In a large mixing bowl or stand mixer, whisk together the flour, remaining sugar, and salt. Add the apple cider vinegar and the yeast mixture, then mix until a shaggy dough forms. Knead the dough for about 8-10 minutes by hand or 5 minutes with a mixer until it’s smooth and elastic.
3. First rise: Shape the dough into a ball, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
4. Prepare the vegan butter block: While the dough is rising, place your cold vegan butter between two sheets of parchment paper. Using your rolling pin, pound and roll the butter into a thin, even square about 7 inches (18 cm) on each side. Chill this butter block in the fridge until firm but pliable.
5. Incorporate the butter: Once the dough has doubled, turn it out onto a lightly floured surface and roll it into a 10×20 inch (25×50 cm) rectangle. Place the chilled butter block on one half of the dough, then fold the other half over to cover the butter completely. Press the edges firmly to seal.
6. Laminate the dough: Roll the dough out gently into a 10×24 inch rectangle. Fold the dough into thirds like a letter (fold the bottom third up, then the top third down). Wrap in plastic wrap and chill for 30 minutes. Repeat this rolling and folding process two more times, chilling between each turn.
7. Shape the croissants: After the final chill, roll the dough into a 12×24 inch rectangle. Cut into triangles with a base of about 4 inches (10 cm). Starting from the base, roll each triangle tightly toward the tip to form the classic crescent shape. Place croissants on a parchment-lined baking sheet, tip side down to prevent unrolling.
8. Second rise: Cover the croissants lightly with a towel or plastic wrap and let them rise for 1 to 1.5 hours until puffy but not doubled.
9. Preheat oven: Preheat your oven to 375°F (190°C).
10. Brush with vegan milk: Using a pastry brush, gently coat the croissants with vegan milk for a golden finish. Optionally, mix 1 tbsp maple syrup with the vegan milk for a slightly sweet glaze.
11. Bake: Bake for 18-22 minutes, rotating the tray halfway through, until the croissants are deep golden brown and crisp.
12. Cool and enjoy: Allow croissants to cool on a wire rack for at least 10 minutes before serving. Enjoy fresh or store in an airtight container for up to 2 days.

Tips & Variations

Patience is key to perfect vegan croissants. Don’t rush the chilling and folding steps—they create those flaky layers everyone loves.

• Use high-fat vegan butter: The quality and fat content of your vegan butter significantly affect flakiness and flavor. Brands like Earth Balance or Miyoko’s work great.
• Keep everything cold: Keeping the dough and butter cold helps prevent the butter from melting into the dough, ensuring distinct layers.
• Flavor variations: Add vegan chocolate chips before rolling up for chocolate croissants, or fill with almond paste or fruit preserves.
• Make ahead: After shaping, freeze the croissants on the baking sheet. When ready to bake, thaw and proof before baking for fresh croissants any time.

Nutrition Facts

Serving Suggestions

Vegan croissants are incredibly versatile and pair beautifully with a variety of accompaniments. Serve them warm with vegan butter and your favorite jam for a classic breakfast.

For a savory twist, slice and fill with vegan cheese, avocado, or sautéed mushrooms.

They also make an excellent base for plant-based sandwiches—try adding roasted vegetables and vegan deli slices for a satisfying lunch. Pair your croissants with a hot cup of coffee or a fresh fruit smoothie for a delightful brunch experience.

For more vegan baking inspiration, check out our Vegan Bread Machine Recipe for Soft, Delicious Loaves or try making a decadent Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert.

Conclusion

Making vegan croissants at home is a rewarding experience that results in flaky, buttery pastries everyone will adore—without any animal products. While the process takes some time and patience, the joy of pulling warm, golden croissants from your own oven is well worth it.

This recipe demystifies the classic French technique and adapts it for vegan cooking, proving you can enjoy indulgent baked goods while staying plant-based.

Once you master the basics, you can experiment with fillings and shapes to create your own signature treats. Whether it’s a special occasion or a cozy weekend breakfast, these vegan croissants will bring a touch of bakery magic to your table.

For more delicious plant-based recipes that complement your baking adventures, explore our collection of French Vegan Recipes for Delicious Plant-Based Meals and keep expanding your culinary horizons!

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