Learn how to make the most perfect vegan croissants ever with step by step photos and video! So flaky, buttery, and light, you’d think these vegan croissants came from a bakery- and there’s even an option for vegan pain au chocolate and vegan almond croissants!

vegan croissants on baking sheet with blueberries

Did you know that vegan croissants actually don’t require all that much work? They’re actually shockingly simple in method and an absolute delight to enjoy!

Perfectly buttery, flaky vegan croissants do exist, and this recipe in particular guides you through step by step how to make croissants that are both egg free and dairy free for a wonderful vegan breakfast recipe (and go perfectly alongside my vegan cinnamon rolls or vegan brioche!).

layers of lamination in vengeance croissants

Croissant Ingredients & Substitutions:

  • Flour: We’re using all purpose flour here to make our vegan croissants’ pastry dough. You can also use bread flour. Typically, croissants are made with pastry flour, but for beginners and vegan croissant bakers, you’ll yield a sturdier croissant with all purpose flour or bread flour. I am currently working on a gluten free version, so stay tuned! 
  • Sugar: You can use granulated sugar (I use Florida Crystals Organic for vegan) or coconut sugar.
  • Quick Rise Yeast: I recommend using quick rise yeast over dry active yeast, as you skip a step in the dough making process. 
  • Salt: To balance the flavor.
  • Dairy free milk: You can use your favorite dairy free milk here! I used soy milk personally, but almond milk, oat milk, or coconut milk work great here. 
  • Vegan butter: I used Miyoko’s vegan unsalted butter, and it’s the butter I recommend the most. You can use Earth Balance, but Miyoko’s will have the best result, as it is a European-style dairy-free butter, and croissants are typically made with European-style butter in general. 
  • Vegan “egg” wash: The vegan egg wash is a simple combination of maple syrup and soy milk!

Can this vegan croissants recipe be made gluten-free?

This recipe currently cannot be made gluten-free. However, I am working very hard on a gluten-free croissant recipe for you, so be sure to check here later (and have a peruse of the gluten free recipes we already have in case anything strikes your fancy in the meantime 😉 ). 

Overview: Step by Step How to Make Vegan Croissants from Start to Finish

Please note that the full recipe instructions are found down below in the recipe card. However, we’re going to further explain the steps with photos as well (and be sure to watch the YouTube video here!). 

The dough + beurrage:

The dough is quite easy and simple to make! I recommend using a stand mixer and dough attachment, but you can make the dough by hand with a wooden spoon and a mixing bowl, then kneading the dough with your hands. 

Once the dough is made, we’ll focus on the buerrage , or butter layer. This portion of the method I learned from Sally’s Baking Addiction

The butter should be room temperature here. I usually take the butter out to come to room temperature at the time of making the dough (then while the dough is chilling for a few hours, the butter will come to room temperature). For the butter layer, we’ll form a rectangle with the butter to be 7×10″. Please watch the YouTube video for how I do this to be super exact and simple. 

When encasing our vegan butter in the dough in preparation for the laminations, we’ll roll the dough out to be 10×14″ (which is double the width of our butter layer). Place the length of the vegan butter block (10″) in alignment to the width of the rolled out dough (10″) and in the middle of the dough. 

Then fold the dough over the butter and seal the edges. I prefer this method so that there’s one less side for the butter to potentially break out of while rolling and laminating. 

how to make vegan croissant dough overview

First & Second Lamination:

I sometimes will do the first AND the second lamination directly following the butter encasing if my dough is still cold enough and not overworked. Otherwise, I’ll just do the first lamination, followed by the second lamination 30 minutes later (after resting the dough in the refrigerator). 

The most important part of the laminations is that you’re exact in your rolling. Really try hard to get those right angles of the dough.

When laminating: There are a few different methods for laminating dough that many use; there’s the single fold, the letter fold, and the book fold.  

I typically do the letter fold for the first lamination, followed by the book fold, then the letter fold for the third lamination. You can use a combination of the letter and book folds, which will yield the most amount of layers for your croissants. 

Pro Tip: Use a silicone baking mat that has a ruler built into it. It will save you so much measuring, as you really want TIGHT corners for your croissants!

Third Lamination & Slicing the croissants

You’ll finish with the third lamination after resting the dough. Then we’ll rest it for either 2 hours or overnight (see the schedules below!). 

The next part of the method I learned from Joshua Weissman. I absolutely loved this method for slicing and shaping the croissants, and so I thought to use it here as well.

We’ll roll out the dough too be about 10×20″. Then on one side of the 20″ side, you’ll make dash marks that are 4.5″ apart. On the opposite 20″ side, you’ll make the 4.5″ marks this time in the middle of the opposing side (see photos and video for better reference). 

Then slice across the croissants, connecting the dots from one to the other to create triangles. 

slicing the croissants overview

Rolling the croissants + baking:

Finally, we’ll roll the triangles of croissant dough and place them onto our baking sheet for the final rest, followed by the bake.

I recommend gently stretching the croissant dough to be about an inch longer. Then, at the base of the triangle, begin to roll the croissant tightly to the tip of the croissant. You can shape it Tobe a crescent shape, or simply place it as it is onto the baking sheet or baking tray.

Pro Tip: Be sure to place the tip of the croissant underneath the croissant so that our pastry dough doesn’t unroll while either proving or baking. 

how to roll vegan croissants

Then we’ll brush the tops of our croissants with vegan egg wash and allow them to rest in an area no warmer than 78F until doubled in size (about 1 hour). The reason being is that we don’t want the butter to warm too much, or it starts to pool out of our layers that we worked so hard for! 

Give the croissants a final brush of vegan egg wash, then place them into the oven to bake until heavily golden on top. 

Can I make croissants in one day?

I do not recommend making the croissants all in one day. It is a lot of resting and waiting time that really does span the better half of the day. The best option is to follow one of the timelines I’ve outlined below to make your vegan croissants. 

However, if you’re up for the early wake up call and are okay with the dough not resting as much, then here’s a possible timeline to make these vegan croissants all in one day:

7:00 AM: Make the dough.

9:30 AM: Prepare the butter layer.

10:00 AM: Make the beurrage, followed by the first lamination.

10:30 AM: Make the second lamination.

11:00 AM: Make the third lamination.

1:00 PM: Shape the croissants.

1:30 PM: Prove the croissants.

2:30 PM: Bake the croissants.

3:00 PM: Serve and enjoy!

Three Timelines for Making Croissants:

Option 1: 

Day 1: 

7:00 PM: Make the dough.

Day 2:

8:30 AM: Prepare the butter layer. (bring the butter to room temperature a few hours before)

9:00 AM: Make the beurrage, followed by the first lamination.

9:30 AM: Make the second lamination.

10:00 AM: Make the third lamination.

12:00 PM: Shape the croissants.

12:30 PM: Proof the croissants.

1:30 PM: Bake the croissants, serve, and enjoy!

Option 2: 

DAY 1:

1:00 PM: Make the dough.

3:30 PM: Prepare the butter layer.

4:00 PM: Make the beurrage, followed by the first lamination.

4:30 PM: Make the second lamination.

5:00 PM: Make the third lamination.

DAY 2:

7:00 AM: Place the dough onto the counter to rest for 30 minutes.

7:30 AM: Shape the croissants.

8:00 AM: Proof the croissants.

9:00 AM: Bake the croissants and enjoy!

Option 3:

DAY 1:

5:00 PM: Make the dough.

5:30 PM: Prepare the butter layer.

DAY 2:

10:00 AM: Make the beurrage, followed by the first lamination.

10:30 AM: Make the second lamination.

11:00 AM: Make the third lamination. Refrigerate for 2 hours.

1:00 PM: Shape the croissants. Cover and proof overnight in the fridge.

DAY 3:

8:00 AM: Rest the croissants by the oven as the oven preheats.

9:00 AM: Bake the croissants and enjoy!

Can I substitute coconut oil for vegan butter?

I do not recommend substituting coconut oil in place of vegan butter. The reason being is that coconut oil has a bit different chemistry than vegan butter (even though some vegan butters use coconut oil, it’s often in addition to another element). Coconut oil can soften quickly at room temperature, and harden quickly in the fridge. 

This will make it near impossible to create the beautiful layers during the lamination process (and will ultimately result in broken dough). 

plate of vegan croissants

Croissant variations:

You can easily alter the flavor of these vegan croissants during the rolling and shaping process of making the croissants! Here are some options to add in right as you roll the croissants:

  • A piece of chocolate for vegan chocolate croissants
  • 1 tbsp of vegan cheese spread onto the triangle of dough for vegan cheese croissants
  • 1 tbsp of vegan pesto spread onto the triangle of dough for vegan pesto croissants
  • A sprinkling of cinnamon sugar for cinnamon croissants
vegan croissants with layers

How to make vegan almond croissants using this recipe:

This took me quite a few tries to figure out, and I’m so glad I stuck with it. The results were AMAZING. Like better than any bakery I’ve ever had (even pre-vegan days). These vegan almond croissants are flaky, buttery, deliciously sweet, and FULL of almond flavor.

baked vegan almond croissants

So let’s get into it.

You’ll need only a few more ingredients along with my base vegan croissant recipe (in the recipe card below). The measurements for the almond croissant filling & almond syrup are as follows:

Vegan almond croissant filling (adapted from King Arthur’s frangipane):

  • 3 tbsp (42 g) unsalted vegan butter, melted
  • 1/4 cup (50 g) granulated sugar
  • 1/2 cup (50 g) almond flour
  • 1/8 tsp sea salt
  • 2 tbsp all purpose flour
  • 1 tbsp almond milk
  • 2 tsp vanilla extract OR 2 tsp almond extract
frangipane in a bowl

Vegan almond syrup:

  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (60 mL) water
  • 1 tsp vanilla extract
  • 1 tbsp almond butter (or 2 tsp almond extract)
  • 1 cup slivered almonds, for topping

The Process:

So you’ll make these vegan almond croissants very similarly to how you would make my regular croissants. However, I do recommend longer proofing time for the fully shaped croissants to allow the almond filling to really set.

This will also allow the yeast to further ferment, improving the flavor of your croissants greatly. For this reason, I would recommend following along the timeline (listed above) for either Option 2 or Option 3.

However, I’m going to explain making these croissants strictly from the recipe card below so that you can jump right in as you’re following along with the recipe. I’ve also made a Reel where you can watch the process as well.

  1. Following along from the recipe card, after Step 7, where we’ve finished our third lamination, we’ll make the frangipane filling.
  2. In a small bowl: Whisk together the melted vegan butter and sugar. Then add in the almond flour, sea salt, all purpose flour, almond milk, and either the vanilla extract or the almond extract. For a less processed but still rich nutty flavor, just use the vanilla. However, some people prefer almond extract, so I gave that option, as I’ve tested both.
  3. Cover and chill: Cover the bowl and place in the fridge to chill while the dough is still chilling there as well.
  4. Make the almond syrup: If you’re doing the overnight option for these rolls, you can simply store the syrup in an airtight container at room temperature. To make the syrup, simply add all ingredients into a small saucepan, and whisk together on medium heat. Then allow the mixture to come to a bubble, about 2-3 minutes. Stir frequently until the sugar appears to have dissolved. Then remove from heat, and allow the syrup to cool before pouring it into a container to store at room temperature.
  5. Then move onto Step 8 (rolling out the dough to shape the croissants) as you normally would: Once you get to Step 9 (actually shaping the croissants), smear about 2 tsp of frangipane at the base of the triangle (the longest part of the croissant). It might be very thick from being chilled, which is actually better. Then begin to roll your croissant tightly as you normally would, placing it down onto the baking sheet with the tip underneath. Repeat for all of your croissants. You WILL have leftover frangipane, which we will use to top our almond croissants with slivered almonds.
  6. Proof the croissants: For these almond croissants, I do recommend proofing them in the fridge for at least 2 hours, or overnight. DON’T brush them just yet with the vegan egg wash found in step 10. We’ll brush them instead right before baking.
  7. Brush and bake: While the oven is preheating to 390F, brush the almond croissants first with a layer of the almond syrup, followed by the vegan egg wash. Then spread the remaining frangipane over the top of each almond croissant, followed by a sprinkling of slivered almonds on top.
  8. Bake: Bake the croissants for 22-24 minutes on the middle rack of the oven. The color should be golden brown. You may need to rotate your croissants to ensure they’re browning evenly based on your own oven. If they look like they’re browning too fast but not done baking just yet, you can reduce the heat to 380F, and cover with parchment paper.
  9. Serve and enjoy! Remove from the oven, and let cool for a few moments. Then serve your croissants warm, and enjoy!

Watch how to make vegan croissants:

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

vegan croissants Pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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vegan croissants on baking sheet with blueberries

How to make Vegan Croissants (Easy Guide!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Britt Berlin
  • Prep Time: 30
  • Minimal resting time: 360
  • Cook Time: 22
  • Total Time: 6 hours 52 minutes
  • Yield: 10 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: French
  • Diet: Vegan

Description

Learn how to make the most perfect vegan croissants ever! So flaky, buttery, and light, you’d think these vegan croissants came from a bakery!


Ingredients

Scale

Vegan Croissant Dough:

  • 4 cups (500 g) all purpose flour*
  • 1 1/4 cup (300 mL) dairy free milk, cold
  • 1/4 cup (50) granulated  sugar
  • 1 tbsp instant yeast*
  • 1/2 tsp sea salt
  • 1/3 cup (5 tbsp) unsalted vegan butter, room temperature

Beurrage (butter block):

  • 350 g unsalted vegan butter, room temperature
  • vegan “egg” wash (1 tbsp maple syrup + 1 tbsp soy milk)

RECOMMENDED EQUIPMENT: 

  • Large rolling pin
  • Silicone baking mat with a ruler printed onto it (I use this one)
  • 2 large baking sheets
  • Parchment paper
  • Pizza cutter

Instructions

  1. Please read the two options for time tables in the blog post. Read the blog post entirely before beginning and watch the video. Decide which part of the process you will leave for resting overnight. 
  2. Prep: Measure out all ingredients for the dough first. Allow the vegan butter for the beurrage to sit at room temperature as you make the dough.
  3. Make the dough: In the bowl of a stand mixer with a dough hook or in a large bowl, whisk together the flour, granulated sugar, yeast, and salt. Add in the cold dairy free milk, and begin to mix on medium speed until a shaggy dough forms. Then add in the room temperature vegan butter from the dough ingredients, and mix again on medium speed until a smooth and slightly tacky dough forms (about 7-10 minutes). If making this by hand, it’s easiest to knead the dough here.
  4. Rest: Cover the dough and rest the dough in the fridge for 3 hours or overnight.
  5. 30 minutes before the dough is ready to shape, shape the beurrage layer: measure out a rectangle on a piece of parchment paper to be 7×10″. Fold along the lines to create creases for where you’ll put the butter. Spread the room temperature butter onto the parchment paper in the rectangle you’ve made, folding the paper to help keep the lines for the butter correct (see the video and blog post photos for reference).  Once shaped into a rectangle, wrap the vegan butter completely in the parchment paper, and place in the fridge to slightly solidify for 30 minutes.
  6. First & Second Lamination: Remove the dough from the fridge, along with the butter block (it shouldn’t bee too solid; still flexible but not room temperature). Use the silicone baking mat with a ruler attached (or grab a ruler!), and lightly flour it, along with a large rolling pin.
    1. Encase the butter: Roll the dough out to be 10×14″ long. Try very hard to get neat, right angle corners. Place the butter block in the middle (the length of the butter rectangle will align with the width of the dough rectangle. Fold the end flaps of the dough over the butter to create what looks like a pamphlet (see video and photos). Seal the edges of the dough on the sides by pinching the dough together tightly.
    2. First lamination: Rotate the rectangle 90 degrees so that the width of the rectangle is perpendicular to you, and the length is parallel.  Roll the dough out by first, gently pressing on the top of the dough with the rolling pin. Then gently roll the dough out to be 10×20″ rectangle. We’ll fold in thirds, or the letter lamination (see video and photos). If you notice that the dough is too warm and the butter is too warm, wrap the dough in parchment paper or plastic wrap and chill in the fridge for 30 minutes before doing the second lamination.
    3. Second lamination: Rotate the dough again 90 degrees, and roll the dough out again, gently pressing on the top of the dough with the rolling pin. Then gently roll the dough out to be 10×20″ rectangle. This time we’ll fold in the book lamination, folding the two ends towards the middle, then folding the dough in half (see video and photos). Cover the dough and rest it in the fridge for 30 minutes to 1 hour.
  7. Third Lamination: Roll the dough out to be another 10×20″ rectangle. Fold into thirds again for the letter lamination, then cover and rest in the fridge for 2 hours, or overnight.
  8. Cut the dough into triangles: When ready to shape the croissants, line two baking sheets with parchment paper. Roll the dough out to be about 10×20″ (it doesn’t need to be perfect here). Then mark the dough on one of the 20″ length sides in 4″ or 4.5″ intervals (4″ intervals will yield slightly smaller and more croissants). Then repeat the process on the parallel side, this time making the mark in the middle of interval on the opposite side (see video and photos. Essentially the 4″ interval on the second side starts 2″ into the 4″ interval on the first side). Next, connect the marks by using a pizza cutter and slicing from the top to the bottom to create a diagonal line, alternating between top and bottom to slice triangles. This will make 10-11 croissant triangles.
  9. Roll the croissants: From there, take one croissant triangle. Gently stretch it with your fingers to be about 1″ longer. Then starting at the base of the triangle, roll the dough tightly towards the tip. Place the rolled croissant onto the baking sheet with the tip underneath the croissant (tip is tucked down so that the croissant doesn’t unravel). Repeat for the remaining triangles, placing about 5 on each baking sheet.
  10. Rest: Brush the tops of the croissants with the vegan egg wash (save the rest for the second brushing). Cover the croissants in a clean dish towel or a piece of plastic wrap, and rest the croissants for 1-2 hours at room temperature (until doubled in size), but not near the stove (or else the butter will warm too much, and will leak from your croissants). While the croissants are resting, preheat the oven to 390F. Alternatively, you can rest your croissants overnight in the fridge, covered. This will improve the yeast flavor. 
  11. Bake: Once rested, carefully brush the tops of the croissants again with the vegan egg wash. Then place the croissants into the oven to bake. Bake for 20-25 minutes, or until deeply golden brown on top.
  12. Enjoy! Remove from the oven, and allow the croissants to cool for 10 minutes. Then serve with coffee, tea, and fruit, and enjoy! Store any leftovers in an airtight container or bag for up to 2 days at room temperature or 5 days in the fridge (though best enjoyed that first day!).

Notes

Please read the full blog post for all tips and tricks!

Please see blog post for almond croissant instructions! 

Flour: Please check back for the gluten-free version!

Instant yeast:  Please use instant yeast rather than dry active yeast, as it will help speed up the process while also preventing your butter from melting during the proofing stages.