The vegan croissants you were dreaming of

As a real life French girl, I have always loved croissants and the idea of giving up on them when I went vegan was something I wasn’t too happy about. Luckily, when I lived in Belgium, there was a a small café that sold delicious vegan croissants nearby. Now that I live in Norway though, it’s a different story. Finding good croissants is already difficult, so vegan croissants? Not even a chance. It soon became evident that I would have to learn how to make them myself.

I looked up various recipes and I found a very simple one on a French blog called Déliacious where the author even posted a video on how to fold the puff pastry. But because the recipe is in French, I figured you might want to have a translation. I’ve also included her video at the bottom of this post. So here it goes:

Ingredients for a dozen vegan croissants:

– 500g of typo 00 flour
– 10 g of salt
– 50g of sugar
– 20g of baker’s yeast
– 300g of plant milk (soy, cashew, rice or oat)
– 300g of stick margarine
– for the egg wash substitute: 3 tbsp. plant milk and 1 tbsp. agave nectar


– Combine the flour, sugar, salt, yeast and plant milk by hand or in a machine. Make sure the yeast doesn’t touch the salt or sugar directly at first.

– Knead well until smooth and add a little flour if the dough is still too sticky. Form a ball of dough and let sit on the counter while you prepare the margarine.

– Place your block of cold margarine on a sheet of baking paper and pound it. Form an envelope around the margarine with the paper and continue pounding until getting a square that is even in thickness.

– Open your ball of dough by cutting a cross into it and roll the corners. Make sure to keep the center thicker. Use flour on your countertop to prevent the dough from sticking if necessary.

– Place the square of margarine on the dough and fold the corners over it to envelop it. Roll lengthwise and fold in three. Place the opening on your right-hand side and roll again. Fold once more, wrap the dough and refrigerate for two hours.

– Roll and fold once more before making a 60×40 cm rectangle with the dough. Cut triangles into the pastry and roll delicately. Place on a baking tray and brush with the egg wash substitute. Let sit four an hour. At this point, you can also freeze the croissants.

– Bake at 180°C for 15 to 20 minutes or until golden brown.