Low Sodium Vegan Croissants
Treat yourself to a bakery-style experience at home with these Low Sodium Vegan Croissants, a guilt-free indulgence that’s as flaky as it is flavorful. Perfectly crafted for health-conscious eaters, this recipe swaps traditional butter for salt-free vegan butter and uses coconut sugar for a subtle sweetness. The detailed folding and laminating process ensures irresistibly light layers, while almond milk adds a creamy richness without sacrificing plant-based goodness. Whether served warm for brunch or as an elegant snack, these croissants are a heart-healthy twist on a classic pastry, satisfying vegan and low-sodium diets alike.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1.25 cups Unsweetened almond milk
- 2 tablespoons Coconut sugar
- 2.25 teaspoons Instant yeast
- 2 sticks Salt-free vegan butter
- 0.25 cup Cold water
Instructions
Warm the almond milk slightly (lukewarm, not hot) and mix with the coconut sugar.
Add the instant yeast to the milk mixture and let it sit for 10 minutes, until frothy.
In a large mixing bowl, combine the all-purpose flour and the milk-yeast mixture. Mix until a rough dough forms.
Transfer the dough to a floured surface and knead for 8-10 minutes until smooth and elastic. If it's too sticky, add a small amount of flour.
Shape the dough into a ball, place it in a large, lightly oiled bowl, and cover it with a damp cloth. Let it rise for 1 hour, or until doubled in size.
While the dough is rising, take the salt-free vegan butter out of the fridge, place it between two sheets of parchment paper, and roll it into a 6x8 inch rectangle. Chill in the fridge.
Once the dough has risen, punch it down and roll it out on a floured surface into a 10x14 inch rectangle.
Place the chilled butter block in the center of the dough and fold the edges of the dough over the butter, like an envelope. Make sure the butter is fully enclosed.
Roll the dough out gently into a long rectangle, approximately 8x20 inches. Fold it into thirds like a letter, wrap it in parchment paper, and chill in the fridge for 30 minutes.
Repeat the rolling and folding process (known as laminating) three more times, chilling the dough for 30 minutes between each fold.
After the final fold, roll the dough into a 12x16 inch rectangle. Cut the dough into 8 triangles.
To shape the croissants, roll each triangle from the base to the tip, tucking the tip underneath to secure the shape.
Place the shaped croissants on a baking tray lined with parchment paper. Cover lightly with a damp cloth and let them rise for 1 hour, or until puffy.
Preheat the oven to 375°F (190°C). Lightly brush the croissants with almond milk for a golden finish if desired.
Bake the croissants in the preheated oven for 20-22 minutes, or until golden brown and flaky.
Cool the croissants on a wire rack and serve warm or at room temperature. Store leftovers in an airtight container for up to 2 days.
Nutrition Facts
Calories |
3309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 186.4 g | 239% | |
| Saturated Fat | 49.6 g | 248% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 194 mg | 8% | |
| Total Carbohydrate | 349.1 g | 127% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 24.9 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 590 mg | 45% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 636 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
