Alexis Gauthier’s Vegan Croissants

“A classic French recipe which turns out as an amazing vegan alternative to the usually industrial, over-buttered croissant.”
– Alexis Gauthier


Alexis Gauthier’s Vegan Croissants

  • Prep Time 3h
  • Cook Time 10m
  • Servings 12


  • 500 g white flour
  • 10 g table salt
  • 50 g caster sugar
  • 125 g vegan butter
  • 125 g vegan yogurt
  • 150 g soya milk, plus 10 cl for brushing
  • 25 g fresh yeast (diluted with a little warm soya milk)
  • 10 cl maple syrup


  • In a mixer, combine the flour, salt, sugar, vegan butter, vegan yogurt, and 150 grams of soya milk at medium-low speed for around 3 minutes, until well mixed.
  • Add the yeast and mix for another 3 minutes, adding flour as needed, until the dough is elastic and not too wet or dry.
  • Let rest for 2 hours.
  • Preheat the oven to 180°C.
  • Roll out the dough to 5 millimetres thickness, cut into approximately 12 triangles, and roll into croissant shapes.
  • Combine the remaining soya milk with the maple syrup and brush onto the croissants.
  • Place on a tray lined with baking parchment and bake for approximately 10 minutes, until cooked through.

Adapted from a recipe by Alexis Gauthier