Soy-Free Vegan Croissants
Flaky, buttery, and delightfully light, these Soy-Free Vegan Croissants are a plant-based twist on the classic French pastry, crafted without a trace of soy. Made with rich coconut cream, soy-free vegan butter, and almond milk, these croissants offer all the indulgent layers you crave while being inclusive of dietary restrictions. The recipe employs traditional lamination techniques to achieve that coveted crisp outer shell and soft, airy center. Perfect for breakfast, brunch, or pairing with your favorite jams and spreads, these croissants will impress both vegan and non-vegan food enthusiasts alike. Whether you're tackling the recipe as a weekend baking project or elevating your morning routine, these homemade croissants are worth every step.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 1 cup Coconut cream
- 1 cup Unsweetened almond milk (or other soy-free plant milk)
- 2 tablespoons Cane sugar
- 1 teaspoon Salt
- 2.25 teaspoons Active dry yeast
- 1.25 cups Vegan butter (soy-free variety, such as coconut-based butter)
- 2 tablespoons Extra almond milk (for brushing)
Instructions
In a small bowl, warm the almond milk to about 100-110°F (lukewarm) and stir in the cane sugar. Sprinkle the active dry yeast on top and let sit for 5-10 minutes until foamy.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture and coconut cream. Stir until a rough dough forms.
Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Place it in a greased bowl, cover it with a damp cloth, and let it rise for 1-1.5 hours in a warm place until doubled in size.
While the dough rises, prepare the vegan butter block. Place the soy-free vegan butter between two sheets of parchment paper and shape it into a neat rectangle roughly 6x8 inches. Chill in the refrigerator until firm but pliable.
Once the dough has risen, punch it down and roll it out on a floured surface into a 10x16-inch rectangle. Place the chilled butter block in the center of the dough. Fold the dough over the butter like a letter: bring the left third of the dough over the butter, then fold the right third over the dough.
Turn the dough 90 degrees, so the seam is vertical. Roll the dough out gently into another rectangle (approximately 10x16 inches) and repeat the letter-fold. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
Repeat the rolling and folding process two more times, chilling the dough for 30 minutes between turns.
After the final fold, roll the dough out into a large rectangle approximately 9x18 inches. Cut the dough into 12 equal triangles.
To shape the croissants, take each triangle, make a small slit at the base, and gently roll it up toward the tip. Curve the edges slightly to create the classic crescent shape.
Place the shaped croissants on a baking sheet lined with parchment paper, leaving space for them to expand. Cover loosely with a damp towel and let them proof for 1-2 hours until puffy.
Preheat your oven to 400°F (200°C). Brush the croissants lightly with almond milk for a golden finish.
Bake the croissants in the preheated oven for 18-20 minutes or until golden brown and flakey. Allow to cool slightly before serving.
Nutrition Facts
Calories |
4881 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 280.5 g | 360% | |
| Saturated Fat | 228.6 g | 1143% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4565 mg | 198% | |
| Total Carbohydrate | 523.3 g | 190% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 150.0 g | ||
| Protein | 56.3 g | 113% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 567 mg | 44% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 1080 mg | 23% | |
*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.
