Easy to Make Vegan Croissants Recipe

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On one of those cozy mornings when the rain tapped gently against the kitchen windows, Lauren and Cassidy decided to tackle something they'd always wanted to try but never quite had the courage for—homemade croissants. It was Lauren's idea, sparked by a photo she saw in an old cookbook they inherited from their grandma. Cassidy was skeptical at first—laminated dough? Butter layers? But once they got started, she was completely hooked. They took turns rolling the dough, sneaking in sips of coffee, and laughing every time one of them messed up a fold.

It turned into an all-day affair, but by the time those golden, flaky croissants came out of the oven, the kitchen smelled like a French bakery, and neither of them could stop grinning. Cassidy always says there's nothing quite like that first warm bite, layers cracking gently, revealing a soft interior. Lauren loves spreading a bit of raspberry jam on hers. It's become a little tradition now—any time they both have a free day, one of them casually suggests, “Croissant day?” and the other is already getting the rolling pin ready.

Ingredients

All-purpose flour
Granulated sugar
Salt
Instant yeast
Unsweetened soy milk
Vegan butter (cold and cut into pieces, plus more for laminating)

Instructions

Make the dough

In a large mixing bowl or the bowl of a stand mixer, add the flour, sugar, salt, and instant yeast.
Give it a quick mix.
Add the soy milk and pieces of cold vegan butter.
Mix until a shaggy dough forms.
If using a stand mixer, knead the dough for about 5 minutes until it becomes smooth and slightly elastic.
If kneading by hand, it may take a few minutes longer.
Form the dough into a ball, place it in a lightly greased bowl, cover, and refrigerate for at least 8 hours or overnight.

Prepare the vegan butter for laminating

Place the extra butter between two sheets of parchment paper and roll it into a rectangle about 6x8 inches.
Chill until firm but pliable.
When ready, place the butter block on the dough and wrap the dough around it completely, sealing the edges.

Roll and fold the dough

On a floured surface, roll the dough into a long rectangle, about three times the length of the butter block.
Fold the dough into thirds, like a letter.
This is your first fold.
Rotate the dough, roll it out again, and repeat the folding process two more times, chilling for 30 minutes between each fold to keep the butter from melting.
After the final fold, wrap the dough and chill for one hour.

Shape the croissants

Roll the dough into a large rectangle, about 1/4-inch thick.
Cut into long triangles.
Starting from the wide end, roll each triangle up toward the tip, forming a crescent shape.
Place them on a parchment-lined baking sheet, tip side down.
Let them rise at room temperature for about two hours, until puffy.

Bake

Preheat the oven to 400°F (200°C).
Brush the croissants with a little plant-based milk for shine.
Bake for 20 to 25 minutes, or until deeply golden and flaky.
Let cool slightly before serving.

The first time we made these croissants, we were genuinely surprised at how therapeutic the whole process was. It might seem intimidating at first, but once you start folding and rolling, it becomes kind of meditative. There’s something deeply satisfying about transforming a humble dough into buttery, airy layers that shatter with the first bite. Plus, that smell wafting through the house as they bake? Completely magical.

This recipe is definitely one of those labors of love that’s worth every moment. We always recommend picking a quiet day, putting on your favorite music or a comforting podcast, and just enjoying the rhythm of the process. And when you finally sit down with a warm croissant and a cup of tea, it feels like the best reward.