Learn how to make a crescent-shaped vegan croissant with flaky layers of buttery pastry.

Vegan Croissant Recipe: Flaky Vegan Homemade Croissants

A vegan croissant is a flaky and buttery French pastry that omits animal products—such as butter, milk, or eggs—from its ingredients. Croissants are popular foods for breakfast and brunch, but you can also enjoy them at lunch or dinner. The process of making vegan croissants is the same as it is for traditional French [croissants](https://www.masterclass.com/articles/make-the-perfect-croissant-with-chef-dominique-ansel), including for chocolate croissants (“pain au chocolat” in French). Whether you are making traditional croissants or vegan croissants, the dough undergoes the same lamination process, during which you create thin layers of dough and butter. This results in the pastry having a buttery flake to it and a classic crescent shape.
When making vegan croissants, you need to substitute vegan ingredients at a one-to-one ratio for traditional ingredients. Here are three ingredients swaps you can make to convert a classic croissant recipe to a vegan one:

1. __Coconut oil or maple syrup for an egg wash__: Typically, an [egg wash](https://www.masterclass.com/articles/how-to-make-egg-wash-for-baking-and-frying) gives croissants their shine, but you can use coconut oil instead as a vegan egg wash. Melt the coconut oil or let it sit out at a warm room temperature, then brush it onto the <a href='https://masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods","linkCopy":"proofed","category":"automated-link"}' automatic='true'>proofed</a> croissants before you bake them. Another option is a mixture of maple syrup or agave nectar with a splash of nondairy milk. The latter option works particularly well with chocolate croissants or almond croissants since they’re sweet.
2. __Dairy-free milk for cow milk__: A key ingredient, milk imparts the croissant dough with a delicate texture. For vegan croissants, use a dairy-free milk instead, such as soy milk, oat milk, [cashew milk](https://www.masterclass.com/articles/how-to-make-cashew-milk), or almond milk. A thicker nondairy milk, such as an oat or cashew milk, will most closely match the texture of dairy milk.
3. __Margarine for butter__: Dairy-free butter, or [margarine](https://www.masterclass.com/articles/margarine-vs-butter-explained), is mostly oil, making it the best butter substitute in vegan croissants. It’s crucial to keep the margarine as cold as possible since oil becomes a liquid at room temperature. Refrigerate the vegan butter until just before you need it, and refrigerate the dough as necessary to keep the margarine cold. 
Learn how to make a crescent-shaped vegan croissant with flaky layers of buttery pastry.

A vegan croissant is a flaky and buttery French pastry that omits animal products—such as butter, milk, or eggs—from its ingredients. Croissants are popular foods for breakfast and brunch, but you can also enjoy them at lunch or dinner. The process of making vegan croissants is the same as it is for traditional French <a href='https://www.masterclass.com/articles/make-the-perfect-croissant-with-chef-dominique-ansel' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/make-the-perfect-croissant-with-chef-dominique-ansel","linkCopy":"croissants","category":null}'>croissants</a>, including for chocolate croissants (“pain au chocolat” in French). Whether you are making traditional croissants or vegan croissants, the dough undergoes the same lamination process, during which you create thin layers of dough and butter. This results in the pastry having a buttery flake to it and a classic crescent shape.

What Is a Vegan Croissant?

When making vegan croissants, you need to substitute vegan ingredients at a one-to-one ratio for traditional ingredients. Here are three ingredients swaps you can make to convert a classic croissant recipe to a vegan one:<ol class="mc-m-4"><li class="mc-my-4"> 1. Coconut oil or maple syrup for an egg wash: Typically, an <a href='https://www.masterclass.com/articles/how-to-make-egg-wash-for-baking-and-frying' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-egg-wash-for-baking-and-frying","linkCopy":"egg wash","category":null}'>egg wash</a> gives croissants their shine, but you can use coconut oil instead as a vegan egg wash. Melt the coconut oil or let it sit out at a warm room temperature, then brush it onto the <a href='https://masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods","linkCopy":"proofed","category":"automated-link"}' automatic='true'>proofed</a> croissants before you bake them. Another option is a mixture of maple syrup or agave nectar with a splash of nondairy milk. The latter option works particularly well with chocolate croissants or almond croissants since they’re sweet. </li><li class="mc-my-4"> 2. Dairy-free milk for cow milk: A key ingredient, milk imparts the croissant dough with a delicate texture. For vegan croissants, use a dairy-free milk instead, such as soy milk, oat milk, <a href='https://www.masterclass.com/articles/how-to-make-cashew-milk' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-make-cashew-milk","linkCopy":"cashew milk","category":null}'>cashew milk</a>, or almond milk. A thicker nondairy milk, such as an oat or cashew milk, will most closely match the texture of dairy milk. </li><li class="mc-my-4"> 3. Margarine for butter: Dairy-free butter, or <a href='https://www.masterclass.com/articles/margarine-vs-butter-explained' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/margarine-vs-butter-explained","linkCopy":"margarine","category":null}'>margarine</a>, is mostly oil, making it the best butter substitute in vegan croissants. It’s crucial to keep the margarine as cold as possible since oil becomes a liquid at room temperature. Refrigerate the vegan butter until just before you need it, and refrigerate the dough as necessary to keep the margarine cold. </li></ol>

3 Ingredient Swaps for Vegan Croissants

Vegan Croissant Recipe

Learn how to make a crescent-shaped vegan croissant with flaky layers of buttery pastry.

Learn how to make a crescent-shaped vegan croissant with flaky layers of buttery pastry.
