Vegan Croissants
Vegan croissants are the ultimate treat for anyone who loves buttery, flaky pastries without using any animal products. They’re soft on the inside, golden and crisp on the outside, and perfect for breakfast, brunch, or a sweet snack anytime. Making them at home might sound tricky, but with a few tips and the right ingredients, you can get that classic layered texture without stress. Plus, you can enjoy them fresh and warm straight from your oven, which is way better than store-bought.
We’ll walk you through a simple step-by-step recipe to make your own vegan croissants at home. You’ll learn which ingredients work best and how to handle the dough so it rises perfectly. There are also helpful tips for shaping, baking, and storing them to keep them fresh and flaky. By the end, you’ll have a batch of delicious, golden croissants that everyone will love—even if they’re not vegan!
Don’t miss out on these other favorite vegan baking recipes like our vegan cinnamon rollups, dairy-free and egg-free scones, and crisp vegan crumpets!
This vegan croissant recipe gives you golden, flaky, buttery layers—totally plant-based and incredibly satisfying. It’s easy to follow, fun to make, and perfect for enjoying fresh from your own oven. Here are more reasons to try it:
- Flaky, Buttery Goodness—Without the Butter. You get all the classic croissant layers and that melt-in-your-mouth texture, but it’s totally plant-based. Vegan alternatives for butter give you that rich, indulgent taste without any guilt.
- Homemade = Extra Fresh. There’s nothing like biting into a croissant fresh from your own oven. Store-bought can’t compete with that warm, golden perfection straight out of your kitchen.
- Impressive Without the Stress. They look fancy and bakery-level, but this recipe breaks it down so it’s totally doable. Your friends will be amazed, and you’ll feel like a pastry pro.
- Freezer-Friendly Magic. Made extra? No worries! These croissants freeze beautifully, so you can have a fresh, flaky treat anytime without starting from scratch.
- Perfect for Any Diet. Whether you’re vegan, dairy-free, or just love trying new things, these croissants fit the bill. Everyone at the table can enjoy them, and nobody has to compromise on flavor.
Key Ingredients and Substitutions
These are all the key ingredients you need for perfect vegan croissants and easy swaps if you’re missing something. Here’s how to get that flaky, buttery texture using simple, plant-based alternatives:
- Plant Milk – Adds moisture to the dough and helps it rise while keeping it soft and tender. You can use almond, oat, soy, or any other plant milk you like. For extra richness, try using a creamy option like oat or soy.
- Active Dry Yeast – Makes the dough rise and gives croissants their airy, fluffy layers. Always proof your yeast in warm plant milk first to make sure it’s active before mixing into the dough.
- Plant-Based Butter Block – This is the secret to those flaky, layered croissants. It’s folded into the dough to create the classic buttery layers. Make sure your vegan butter is firm but pliable; if needed, chill it before laminating.
- Bread Flour – Gives the dough strength and structure so it can hold the layers of butter and rise properly. All-purpose flour can work in a pinch, but bread flour gives the best chewy, airy texture.
- Sugar – Feeds the yeast and adds a touch of sweetness to the dough. You can use granulated sugar, coconut sugar, or maple sugar if you want a subtle flavor twist.
- Salt – Balances the flavor and controls yeast activity so the dough doesn’t rise too fast. Stick with regular table salt or fine sea salt for even mixing.
- Aquafaba – This is the liquid from canned chickpeas and acts as a binder, helping give the dough structure and a light, tender texture. Use it in place of eggs for brushing or enriching the dough; a tablespoon of aquafaba can replace one egg.
Homemade Vegan Croissant Tips
Technique is everything when it comes to making croissants. It starts with two separate components, the dough itself and the “butter” block. If this is your first attempt, don’t be daunted. Here are some tips to make it much smoother rolling:
- Use Vegan Butter From a Solid Block – Try to avoid a spread that comes in a tub. Spreadable vegan butter has much more water blended in, which will throw off the delicate balance for this recipe.
- Take Your Time – If you go slowly and plan plenty of breaks, you’ll have more success. It’s not a particularly difficult process, but it is time-consuming. Go slow and know that you can always stash it in the freezer at any time for up to 6 months if you need to, until you’re ready to keep going.
- Chill Out – Keep everything, from the dough to the kitchen counter, as cold as possible. We don’t want the vegan butter to melt until it hits the oven, so we can’t let it get too warm before then. This is the secret to making the ideal structure and texture.
- Every Turn Counts – Don’t forget how many folds you’ve finished halfway through the action. Keep a tally on paper or on your phone, especially if you’re multitasking along the way.
How To Make Vegan Croissants
Once your dough is ready, follow these step-by-step photos to cut and roll your pastry into beautiful croissant rolls!
Step 1:
Trim the dough edges with a pizza cutter. Then, divide the dough in half lengthwise. Create small cuts, spacing them 4 inches (10 cm) apart along one edge of each dough half, and repeat on the other side, marking in between the initial cuts. Use these points as a reference to cut diagonally across the dough, forming long triangles. Carefully pull the edges to even them out.
Step 2:
Form the croissants. With the pizza cutter, make a small incision on the fat end of a dough triangle.
Step 3:
Delicately separate the two edges to create a cute miniature Eiffel Tower shape! Remember that the tips of this “tower” will be visible as the outer edges of your croissants, so handle with care to maintain the laminated layers during this step.
Step 4:
Roll up both sides of the tower’s base, meeting at the end of the incision. Begin rolling the croissant gently with your palm, ensuring a firm but not overly tight roll to allow the layers room to expand. Use your hand or a rolling pin to secure the thinner end of the “tower” and gently pull it towards you to stretch the pastry as you roll it up.
Step 5:
As you reach the top of the “tower,” gently pinch the tip and roll the croissant to secure it in place. If necessary, use a small amount of water to reinforce the seal. Place the croissant on a baking tray with the tip side down, and gently shape it into a crescent. Continue this process until all the croissant dough is used, ensuring they are well spaced on the tray. If you plan to freeze some or all of the croissants for later, it’s a good time to do so now.
After another resting period to allow the rolls to rise, you’re ready to bake! Follow the recipe card below for more details.
Types of Croissants
Like any popular pastry, there are as many variations on croissants as there are days of the year. Here are the most common types of croissants you’ll find:
- Croissant au Burre (Classic Croissants) – The essential, savory approach that’s anything but basic, these are the iconic crescent moons with no added flavorings or fillings. They’re perfect for dressing up into sandwiches or dipping into hot coffee.
- Pain au Chocolat (Chocolate Croissants) – Everything’s better with a bit of chocolate. Wrap croissant dough around a baton of dark chocolate and you’ll agree, too. These are typically straight rectangles to accommodate that bar of solid cacao, which melts into a delightfully gooey interior.
- Croissant aux Almandines (Almond Croissants) – Swap out the chocolate for marzipan or sweetened almond pasta for a nutty twist on the theme. These are often topped with sliced almonds before being dusted with confectioner’s sugar for easy identification.
- Pain aux Raisins (Raisin Croissants) – Not everyone’s a fan of raisins, but for those who are, this fruity variant is a must-have. Rolled into flat spirals, they’re sometimes called “snail bread” in reference to their nautilus shape.
- Cronuts – A modern innovation by chef Dominique Ansel, it’s a hybrid croissant-doughnut that takes the iconic layered dough and deep fries it. Though many copycats quickly sprang up to capitalize on the concept, the term “cronut” is copyrighted by the original baker himself.
Serving Tips and Suggestions
We have fun and tasty ways to enjoy your vegan croissants, from classic jam and butter to indulgent chocolate or almond-filled treats:
- Classic with Jam and Vegan Butter – Keep it simple with a warm croissant, a little plant butter, and your favorite berry jam or marmalade. It’s a timeless combo that never fails.
- Croissant Sandwich Upgrade – Slice one open and stuff it with veggies, vegan cheese, or meatless deli slices for a fancy lunch. It’s like a café-style sandwich right at home.
- Chocolate Lover’s Dream – Drizzle melted dairy-free chocolate over the top or fill the inside with a chocolate hazelnut spread. It instantly turns your croissant into dessert.
- Breakfast Croissant Delight – Pair it with fresh fruit and a hot coffee or tea for a cozy morning treat. It’s the perfect way to start your day on a flaky, golden note.
- Croissant Bread Pudding – Got extras? Tear them up and bake into a rich vegan bread pudding. It’s the most delicious way to give leftover croissants a second life.
FAQs
The best way to keep vegan croissants fresh is to store them at room temp in an airtight container or a reusable bag for up to two days. If you want them to last longer, pop them in the fridge for about a week, but keep in mind they may lose a little of that flaky texture.
You sure can! For the longest storage, freeze them in a sealed freezer bag for up to two months—just reheat in the oven when you’re ready to enjoy them again.
Store-bought brands of accidentally vegan croissants include Immaculate Bakery Crescent Rolls, Pillsbury Original Crescent Rolls, Whole Foods Vegan Croissants, and La Boulangerie Vegan Croissant Toast.
You can find croissants at online vegan bakeries that can ship to your door. Here are just a few fantastic bakeries that carry vegan croissants: Frogs Organic Bakery, The Good Good LA, Timeless Coffee.
Not all croissants are vegan, because most traditional ones use butter, milk, and sometimes eggs. But vegan croissants skip the dairy and use plant-based butter or oils instead. They can be just as flaky and delicious, so yo don’t miss out at all!
Delicious Vegan Baked Goods Recipes to Try
If you make this vegan croissants recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!
Vegan Croissants
Equipment
- Rolling Pin
- Stand Mixer with a paddle attachment and dough hook
Ingredients
- all-purpose flour, for dusting
- 2 tablespoons vegan cream or plant-based milk, for brushing
For the dough
- 1 cup warm almond milk, (240 ml)
- 5 scant teaspoons active dried yeast, (14 g)
- 4 cups bread flour, (500 g)
- 3 ½ tablespoons granulated white sugar, (40 g)
- 2 teaspoons fine salt
- 3 ½ vegan block butter, cut into cubes, (50 g)
- ½ cup aquafaba, (110 ml)
For the Beurrage
- 1 ½ cups fridge-cold vegan block butter, about 3 sticks of butter (350 g)
Instructions
- Start with the dough. Place the warm milk in a bowl and add the yeast. Allow it to sit in the bowl for a few minutes until frothy. Add the flour, sugar, salt and butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 1–2 minutes, until the mixture is finely distributed into crumbs. Add the aquafaba to the milk mixture, then slowly pour into the bowl as the mixer runs. When the dough comes together, switch to the dough hook attachment and knead for another 5 minutes. Wrap the dough in plastic wrap so that it is sealed, but not too tightly, as it will begin rising in the fridge. Leave to rest in the fridge for 6–12 hours.
- Prepare the Beurrage (butter). Spread a sheet of parchment paper over a large work surface that you can easily roll the dough out on later. Place the block of cold butter on top, and sandwich it between another sheet of parchment paper. Use a rolling pin to gently bash and flatten the butter. Using a sharp knife, trim the edges to form a smooth 6-inch (15 cm) square. Add the excess butter back on top, sandwich again between parchment paper and beat the butter into the square, so it is nice and even. Move to the next step ONLY when the beurrage has had at least 1 hour to collect itself in the fridge.
- Sprinkle flour over your benchtop. Unwrap the chilled dough, then roll it out into an 8-inch (20 cm) square. Score a square the same size as the beurrage in the center of the dough, then use a dough scraper to cut lines from each corner of the square to the outer edge of the dough. Leaving the center square intact, roll out the dough edges until they are large enough to fold over the center square. Place the unwrapped cold butter block in the center and fold each of the edges over the top, securely sealing the butter payload inside. Flip the dough over. Press or lightly beat all along the length of the dough with a rolling pin to squash it down and secure the layers. Wrap in plastic wrap and return to the fridge for 1 hour.
- Flour the benchtop again, ready to begin your first tour of the dough. You’ll need to complete three tours, each consisting of one letter fold. Unless your kitchen is really cold, completely chill the dough for 1 hour in the fridge or freezer between each tour, aiming to keep the dough at all times below 50°F (10°C). Use a pastry brush to dust excess flour from the pastry as you go, to keep an even dusting as you roll.
- Working either away from or towards you – not side to side – begin by pressing the rolling pin along the length of the dough. Repeat by pressing down the spaces left between the rolling pin indentations to flatten the whole thing, which will evenly begin to lengthen the dough in one direction. Check that both sides of the dough are adequately floured, then roll the dough carefully back and forth to give you more space to complete a fold. The more precise and neat you are at forming this rectangle and performing the first fold, the better your internal structure will be.
- Use a pastry brush to dust off excess flour, then give the dough a quarter turn so the long side is facing you. (If at any point the dough tears or butter is exposed, dust flour into the spot to ‘repair’ it, then return the dough to the fridge for at least 1 hour before proceeding.) Now perform the first letter fold. Fold the bottom third of the dough over, then fold the top third over this, as though you needed to fit the dough into an envelope. Again, you should still use a pastry brush to dust off excess flour! With the end of the rolling pin, tap lightly and evenly all over the top of the dough to secure the layers, completing the tour of the dough. Cover in plastic wrap and get the dough straight back in the fridge for at least 1 hour to cool back down.
- Repeat steps 5 and 6 twice more to complete three full tours.
- Complete a final dusting off of any excess flour, tap the top of the dough with the rolling pin to slightly lengthen, trim the very outer folded edges with a pizza cutter – and then the dough is finally ready … tomorrow! Cover in plastic wrap and refrigerate for at least 2 hours, or even overnight, as yet another test of your patience.
- Return the dough to the bench. Press the rolling pin along the length of the dough. Repeat for the spaces left between. Throughout this process, generously pour flour over the dough several times, dusting off just about completely. Now roll the dough in all directions into about an 18 in × 24 in (45 cm × 60 cm) rectangle, ¼ in (5 mm) thick. Flip the dough regularly and re-flour as you do so, using your forearm to flip the dough over and guide it back to the benchtop when it is getting thin and large. Rest the dough for 5 minutes before proceeding.
- Use a pizza cutter to trim the dough edges, then divide the dough in half lengthways. Mark off small cuts, 4 in (10 cm) apart, along one edge of each dough half – then do the same on the other side, but mark in between the first cuts. Using these points as a guide, cut diagonally across the dough to make long triangles. Gently pull the edges out to make them even. (See the process photos above for a visual on how to cut and shape your croissants).
- Line two baking trays with parchment paper or silicone baking mats. Form the croissants. With the pizza cutter, make a small incision on the fat end of a dough triangle.
- Gently stretch apart the two edges to form an adorable little Eiffel Tower! Each tip of your tower will be visible as the outside edges of your croissants, so go easy to preserve the lamination as much as possible while doing this step.
- Roll up each side of the tower’s base to meet at the end of the incision, then use your palm to gently begin rolling the croissant up. You want to be firm, but not too tight in the roll, so the layers have room to rise. Use your hand or a rolling pin to hold the thinner end of the tower and gently pull towards you to stretch out the pastry as you roll it up.
- When you come to the top of the tower, lightly pinch the top and roll the croissant over to adhere it on. (A dab of water can help if needed to reinforce it!) Position the croissant on a baking tray, with the tip side down. Drag the edges around to form a crescent shape. Repeat until you’ve used up all the croissant dough, making sure they’re generously spaced out on the tray. (If you want to freeze some or all of the croissants for later, do so now.)
- I’m so sorry to say, you’re not done yet. Cover the croissants with plastic wrap and allow to rise, at a room temperature no higher than 25°C (77°F), for 3–12 hours, until ballooned out and almost doubled in size. The rising time will vary depending on your home conditions, so check hourly during your first attempt, and remember that future croissant endeavours should be fairly consistent with how long that takes. When the croissants are ready for baking, you should be able to see the separate layers between the risen dough, when looking at the sides of the croissants.
- Preheat the oven to 400°F (200°C) and clear it of other baking trays. Brush the top of the croissants with cream or milk, trying to avoid the laminated edges of the croissants. Place the croissants in the oven, reduce the temperature to 350°F (180°C) and bake for 25–30 minutes, until gorgeously golden, rotating the trays halfway through cooking, brushing extra cream or milk on any spots that aren’t browning fast enough and monitoring closely towards the end (smaller croissants may need to be removed from the 15-minute mark).
- Remove from the oven and leave to cool for 10 minutes on the trays, then move to wire racks to cool fully before slicing, so the crumb can set properly. Félicitations, c’est la fin! Eat within 2 days, or use old croissants to make almond croissants (see note).
Notes
Nutrition
Vegan croissants recipe shared with permission from The Vegan Baker by Zacchary Bird, published by Smith Street Books, October 3, 2023. Process steps and recipe card photos by Emily Weaving.
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Yum! My favorite breakfast on Saturday mornings! Thanks for this great list!
Yum! My favorite breakfast on Saturday mornings! Thanks for this great list!
Love this so helpful, I love croissants
Love this so helpful, I love croissants
Nothing better than a vegan croissant 🙂
Need to try whole foods’s croissants asap!
Now that I think about it, I don’t think I’ve had a croissant since going vegan. So happy to see vegan options available! Making a note to add vegan croissants to my shopping list 🙂
What a great guide about croissants! I haven’t eaten any since before going vegan, so I’m very excited that these are dairy-free and egg-free. Yay!