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A detailed shot of a croissant.

Vegan Croissants

Make your own vegan croissants at home. Coconut oil and margarine based versions
3 from 1 vote
Cuisine French


For the margarine based version

  • 250 g all-purpose flour
  • 10 g fresh yeast, (or 3 g instant)
  • 20 g sugar
  • 150 g water, lukewarm
  • ¾ tsp salt
  • 20 g margarine, room temperature


  • 125 g margarine, room temperature

For the coconut oil based version

  • 250 g white spelt flour, (type 630)
  • 10 g fresh yeast, (or 3 g instant)
  • 20 g sugar
  • 150 g water, lukewarm
  • ¾ tsp salt
  • 20 g coconut oil, room temp

For the filling

  • 110 g refined coconut oil, softenend
  • 3 tbsp white spelt flour
  • 1/4 tsp salt


  • To make the dough, add flour to a large bowl and make a well in the centre.
  • Crumble yeast into the well, add sugar and water.
  • Let sit for 10 minutes, or until the yeast has started to bubble and looks frothy.
  • Add salt and fat and knead the dough for about 3-4 minutes if you have a handheld mixer or 10 minutes, if you knead by hand.
  • Cover the bowl and place in the fridge to rise over night.
  • When your dough has chilled over night, prepare the filling for either the margarine or the coconut oil based version in the following ways:

For the margarine based version

  • Place the margarine between two sheets of cling film and roll it into a 20 x 20 cm square.
  • Place the margarine in the fridge and take out your chilled dough. (Yeah, sometimes my English is so bad so I have to use the help of drawings. I admit I have a hard time explaining this, but there are also lots of great online tutorials on how to make laminated dough and croissants) The following picture is meant for the coconut oil version, but you should get the picture. Ignore the measurements and don’t forget to remove the remaining cling film before you start folding:
  • On a lightly floured surface, roll the dough out until it’s about 30 x 40 cm.
  • Take the margarine out of the fridge and peel off the top layer of cling film.
  • Turn around and place on top of the dough so that side that still has cling film on is on top now.
  • The following picture will show you how exactly to position your margarine (or the coconut oil).
    Scetch that shows how to make a croissant.
  • Make sure all the edges are sealed well. If the fat spills out, that’s not good.
  • Roll out your dough carefully until it has doubled in size.
  • If this gets too hard, you’ve got to let the dough relax for a couple of minutes and then resume rolling.
  • Make sure not to press too much.
  • Also, try to roll only in one direction.
  • Roll into a rectangle that is about 1 cm thick and about 40 x 20 cm long.
  • Fold your dough into thirds like a business letter by folding the bottom third over to the middle and then placing the top third over it.
  • Cover with cling film and refrigerate for 20 minutes.
  • Now turn the dough 90 degrees and roll into a rectangle again by rolling in one direction only. (That means you place the dough with the short side facing to you and then you roll from bottom to top.)
  • Your rectangle should measure about 40 x 20 cm.
  • You need to repeat this process four times. Between each fold, refrigerate the dough for 20 minutes.
  • Now that you’ve done that, roll the dough out one last time.
  • The measurements I am giving here are only an approximate, because it all depends on how big you want your croissants to be.
  • My dough was a square about 35 x 35 cm long. From that I cut the dough like this:
  • Roll the croissants out until they have about doubled their length and look like this:
  • Roll the croissants up and shape them into crescents.
  • Place them on a baking sheet lined with parchment paper, cover with a damp kitchen towel and let them enough time to rise.
  • I let mine rest for about 2 1/2 hours at room temperature (about 22°C)
  • Preheat the oven to 200°C and bake the croissants for about 20 minutes, or until golden brown.

For the coconut based version,

  • Follow all the steps except for the handling of the fat and the refrigerating.
  • For the filling, place coconut oil, flour, and salt in a mixer and whip until fluffy. make sure there are no lumps left.
  • Instead of rolling out the fat between cling film, you have to spread it on the dough.
  • Roll the dough into a square 30 x 30 cm. make sure the dough is sealed well, turn over and start rolling into a rectangle.
  • Place the fat mixture on top and spread it into a 15 x 15 cm diamond and then fold the dough over to create and envelope.
  • Make sure the dough is sealed well, turn over and start rolling into a rectangle.
  • Roll out the dough even more carefully and do not refrigerate between the turns. Simply leave the dough on the counter for a couple of minutes to relax.
  • If the dough gets to warm, you can roll it out on a refrigerated plastic bord that you’ve kept in the fridge.


If you want shiny croissants, prepare a vegan egg wash and brush the croissants twice: the first time right before you place them in the oven and the second time about five minutes before taking them out. For the egg wash just combine 3 tablespoons of soy milk with three tablespoons of agave nectar and 1 tablespoon of cornstarch.
If you want fresh croissants all week long, you don’t have to bake these immediately. You can let them rise and then place them in the freezer until they are frozen. Transfer to airtight containers and bring back to room temperature right before you are ready to bake them.