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Easy Vegan Croissants

Easy Vegan Croissants
Easy Vegan Croissants

We LOVE French croissants. Pain au chocolat, pain au raisin, pain au anything is a-ok with us, frankly.

It's one of the top three things we miss about being vegan. But luckily for us, we've teamed up with Alexis Gauthier, the “green-fingered vegetable magician” from plant-based Mecca Gauthier Soho to bring you the answer to all your pastry yearnings.

This is an easy, quick vegan croissant recipe that “turns out as an amazing vegan alternative to the usually industrial-over buttered croissant." according to the man himself. Well said, Alexis.



  • 500g white flour
  • 10g table salt
  • 50g caster sugar
  • 125g dairy-free butter / vegan spread
  • 125g plant-based yoghurt (e.g. soy yoghurt)
  • 125g plant-based milk (e.g. soy milk)
  • 25g fresh yeast (diluted first for 5 mins in 20ml of soy milk)

To make the glaze

  • 50ml soy milk
  • 50ml maple syrup


  • Mixing bowl
  • Standard mixer
  • Pastry brush
  • Baking parchment


  1. 1.

    Preheat oven to 180

  2. 2.

    Put the flour, table salt, sugar, yogurt, vegan spread, soya milk in the bowl of a stand mixer.

  3. 3.

    Start the mixer at speed 2 or 3, making sure that all the ingredients get mixed nicely together. After 3 minutes at speed 2 to 3, add the yeast and spin for another 3 minutes.

  4. 4.

    You might have to add a couple of extra spoons of white flour so that the dough gets a perfect elastic texture. Not too wet and not too dry.

  5. 5.

    Let the dough rest for 2 hours.

  6. 6.

    Pin-roll the dough to about 5mm thick.

  7. 7.

    Cut triangles and start rolling them into croissant shapes.

  8. 8.

    Brush them with the soya-maple mix and place them on a tray lined with baking parchment.

  9. 9.

    Bake for 10 minutes (depending on the size of the croissants). Remove when they're golden brown.